2022 Fiscal Year Annual Research Report
Multi-omics authentication of global and adulterated Japanese non-centrifugal brown sugars
| Project/Area Number |
19K15784
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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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| Keywords | Food flavor quality / Non-centrifugal sugar / Brown sugar / Product adulteration |
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| Outline of Annual Research Achievements |
The Okinawan specialty non-centrifugal cane sugar (NCS), known as kokuto, can be adulterated by substituting some portions of NCS with raw sugar syrup, forming a processed NCS (kako-kokuto) with comparable physical traits, but the adulteration alters its flavor characteristics. The simulated adulterated NCS was prepared from NCS and raw sugar syrup blends. The color of adulterated NCS became lighter as raw sugar proportion increased, and it contained less volatile Maillard reaction products and taste compounds such organic acids, determined by GC-MS and qNMR analyses, respectively. PTR-TOF-MS retronasal olfaction measurement also confirmed the trend. Raw sugar adulteration also could lower the sensory intensities of roasted aroma and sour taste, and thus greatly altered its flavor quality.
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Research Products
(4 results)
