The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar.

Yonathan Asikin, Yuki Nakaza, Moena Oe, Eriko Arakaki, Goki Maeda, Hirotaka Kaneda, Kensaku Takara, Koji Wada

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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5 · Who and what money

Authors and funding

8 authors.

Yonathan AsikinDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, Japan.ORCID 0000-0003-0982-3866

Yuki NakazaDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, Japan.

Moena OeDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, Japan.

Eriko ArakakiDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, Japan.

Goki MaedaRegional Agricultural System Section, Okinawa Prefectural Agricultural Research Center, Itoman 901-0336, Japan.

Hirotaka KanedaDepartment of Life Science, Faculty of Life Science, Kyushu Sangyo University, Fukuoka 813-8503, Japan.

Kensaku TakaraDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, Japan.ORCID 0000-0001-8442-6006

Koji WadaDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, Japan.

Funding

Japan Society for the Promotion of Science JP19K15784Urakami Foundation for Food and Food Culture Promotion

6 · The paper itself

Abstract

Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blending (10%:90%, 50%:50%, 75%:25%, and 90%:10%) on color traits, non-volatile and volatile compounds, retronasal aroma release, and sensory profiles of processed brown sugar, and hence, its flavor quality. The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) color index and the +L* (brightness) and +b* (yellowness) color spaces were gradually altered upon the addition of raw sugar, with strong Pearson's negative correlations between the ICUMSA value and both color space indices (r = -0.9554 and r = -0.9739, respectively), causing a lighter color of the final product. Raw sugar addition also significantly reduced the concentration of non-volatile compounds, such as glucose and organic acids (

Indexed as

flavor componentsin-mouth aroma releaseMaillard reaction productsprocessed brown sugarraw sugarretronasal olfaction

Identifiers

PMID40361568

DOI10.3390/foods14091480

PMCPMC12072102

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.