| Project/Area Number |
19K15784
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| Research Category |
Grant-in-Aid for Early-Career Scientists
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| Allocation Type | Multi-year Fund |
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| Review Section |
Basic Section 38050:Food sciences-related
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| Research Institution | University of the Ryukyus |
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Principal Investigator |
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| Project Period (FY) |
2019-04-01 – 2023-03-31
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| Project Status |
Completed (Fiscal Year 2022)
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| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2021: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2020: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2019: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Keywords | Food flavor quality / Mineral composition / MS-e-nose profiling / Multi-omics profiling / Non-centrifugal sugar / Brown sugar / Product adulteration / Food authentication |
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| Outline of Research at the Start |
Non-centrifugal brown sugar is widely produced in many countries under different forms and flavor characteristics. Hence, the global trade era has urge domestic sugar industries to take measure on fraud and adulteration threats. This study aims to elucidate nutrient and flavor markers of brown sugars across the globe through multi-omics analytical technique, and thus to advance the building efforts of international product identity for brown sugar against adulteration. Moreover, authentication of brown sugar flavor can be unraveled through improved MS-based-e-nose omics profiling technology.
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| Outline of Final Research Achievements |
Unrefined-solidified sugars which are derived from various plant sources, including sugarcane, palm, and coconut, had diverse key quality traits. Non-centrifugal cane sugar (NCS) had higher polyphenol contents and antioxidant activities than in palm- and coconut-sugars. Traditionally made NCS contained greater Maillard reaction products (MRPs) and less acetic acid than in industrially manufactured NCS. Production origin also greatly affected mineral and volatile organic compound (VOC) compositions of NCS. MS-e-nose analysis showed comparable VOC profiles between NCSs of Japan and ASEAN origins. Moreover, Okinawan specialty NCS (kokuto) can be adulterated with raw sugar, forming a processed NCS (kako-kokuto). The color of adulterated NCS became lighter as raw sugar proportion increased, and it contained less VOCs, MRPs, and organic acids. The adulteration also lowered sourness and roasted aroma intensities, and thus distinctly altered its flavor quality and retronasal olfaction traits.
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| Academic Significance and Societal Importance of the Research Achievements |
本研究成果は、原料材料や原料産地の異なる黒糖における栄養学的、食品機能性、香気特性等の特徴を示す重要な情報を提供するものである。これらデータは、食品・飲料の製造において黒糖を原材料とする場合、官能特性や嗜好性を着目した商品開発や改良するための基礎的知見として活用できる。さらに、この研究では、黒糖への粗糖混合比率を判別するためのマルチオミックス分析手法の開発も行っており、これら手法を用いることで、多角的に沖縄県産黒糖の品質価値を国際的に示すことにもつながると考えている。
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