Multi-omics authentication of global and adulterated Japanese non-centrifugal brown sugars

• Project/Area Number: 19K15784
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: University of the Ryukyus
• Principal Investigator: ASIKIN YONATHAN 琉球大学, 農学部, 准教授 (20799689)
• Project Period (FY): 2019-04-01 – 2023-03-31
• Project Status: Completed (Fiscal Year 2022)
• Budget Amount: ¥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)
• Keywords: Food flavor quality / Mineral composition / MS-e-nose profiling / Multi-omics profiling / Non-centrifugal sugar / Brown sugar / Product adulteration / Food authentication

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.

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.

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。

Research Products

• [Int'l Joint Research] Naresuan University(タイ)
• [Journal Article] Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries (2023)
  • Author(s): Ayustaningwarno Fitriyono、Asikin Yonathan、Amano Ryo、Vu Nam Tuan、Hajar-Azhari Siti、Anjani Gemala、Takara Kensaku、Wada Koji
  • Journal Title: Foods Volume: 12 Issue: 7 Pages: 1406-1406
  • DOI: 10.3390/foods12071406
  • Peer Reviewed / Open Access / Int'l Joint Research
• [Journal Article] Physicochemical, antioxidant, volatile component, and mass spectrometry-based electronic nose analyses differentiated unrefined non-centrifugal cane, palm, and coconut sugars (2021)
  • Author(s): Monthana Weerawatanakorn, Yonathan Asikin, Kanyaphat Meerod, Hajime Tamaki, Koji Wada
  • Journal Title: Journal of Food Measurement and Characterization Volume: 15 (2) Issue: 2 Pages: 1563-1577
  • DOI: 10.1007/s11694-020-00749-x
  • Peer Reviewed / Int'l Joint Research
• [Presentation] Flavor components and retronasal olfaction profiles of simulated adulterated brown sugar (2023)
  • Author(s): Yonathan Asikin, Yuki Nakaza, Eito Tsuchida, Hirotaka Kaneda, Kensaku Takara, Koji Wada
  • Organizer: 日本農芸化学会2023年度大会
• [Presentation] 黒糖の香気特性とレトロネーザルアロマプロファイルの解析 (2022)
  • Author(s): 仲座佑紀, 前田剛希, 土田永渡, 金田弘拳, 新垣江利子, 和田浩二, Yonathan Asikin
  • Organizer: 日本食品保蔵科学会第71回大会
• [Presentation] Composition of volatile aroma compounds and minerals of non-centrifugal sugars from Japan and ASEAN countries (2022)
  • Author(s): Yonathan Asikin, Ryo Amano, Eito Tsuchida, Kensaku Takara, Koji Takabatake, Koji Wada
  • Organizer: 日本食品科学工学会第69回大会
• [Presentation] GC-MS based electronic nose profiling of regional brown sugars (2021)
  • Author(s): Yonathan Asikin
  • Organizer: The 6th International Conference on Food, Agriculture, and Natural Resources 2021
  • Int'l Joint Research / Invited
• [Presentation] Improvement of non-centrifugal brown sugar quality through food science study (2021)
  • Author(s): Yonathan Asikin
  • Organizer: The 1st International Conference on Applied Science and Technology for Community Service
  • Int'l Joint Research / Invited
• [Presentation] 黒糖製造工程の仕上げ加熱の違いによる物理化学的特性および香気成分の分析 (2021)
  • Author(s): 仲座佑紀, Yonathan Asikin, 大江萌那, 高良健作, 前田剛希, 土田永渡, 和田浩二
  • Organizer: 日本食品保蔵科学会第70回大会
• [Presentation] Sugar, organic acid, and MS-e-nose properties of non-centrifugal cane sugars from Japan and ASEAN countries (2021)
  • Author(s): Asikin Yonathan, Wada Koji, Tsuchida Eito, Maeda Goki, Nam Vu Tuan, Ayustaningwarno Fitriyono, Hajar-Azhari Siti
  • Organizer: The 2021 Annual Meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry 日本農芸化学会2021年度大会
• [Presentation] Physico-chemical quality discrimination and volatile flavor profiling of regional non-centrifugal sugar made from sugarcane, palm, and coconut (2019)
  • Author(s): Yonathan Asikin, Miyako Kusano, Monthana Weerawatanakorn, Kanyaphat Meerod, Hajime Tamaki, Koji Wada
  • Organizer: 13th Asian Congress of Nutrition, Bali, Indonesia, アジア栄養学会連合 (Federation of Asian Nutrition Societies: FANS) (Ann Nutr Metab 2019;75:1-424: DOI: 10.1159/000501751)
  • Int'l Joint Research