Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures

Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volatile components, retronasal aroma profile, and sensory charact...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Yonathan Asikin, Yuki Nakaza, Moena Oe, Hirotaka Kaneda, Goki Maeda, Kensaku Takara, Koji Wada
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2024-12-01
Sarja:	Applied Sciences
Aiheet:	non-centrifugal cane sugar volatiles retronasal aroma aroma release sensory characteristic evaporation temperature
Linkit:	https://www.mdpi.com/2076-3417/14/24/11617
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