Volatile flavor and mineral compositions of non-centrifugal sugar (NCS) products derived from cane and palm of Japan and overseas origins were evaluated. A number of volatile components were identified in cane and palm NCSs (50 and 53 compounds; averaging 29.7 and 34.5 mg/100 g, respectively). Multivariate statistical model showed that cane NCS of domestic origins were mostly rich in Maillard reaction products such dimetylpyrazines. Moreover, five Okinawan specialty NCSs (kokuto) from Nakijin Village, Uruma City, Urasoe City, Ie Island, and Kohama Island were distinguished from other produces for containing combination of sweet-nutty and pungent aromas from trimethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3-butanediol, and acetic acid. On the other hand, palm NCSs contained higher 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one (sweet-caramel odor). Additionally, cane NCSs were comprised of K, Ca, Mg, P, and Na (67.4, 16.4, 7.7, 5.1 and 2.6%, respectively), followed by small amounts of Fe, Zn, Mn, and Cu, wherein domestic cane NCSs contained higher minerals than that of overseas origins (1055.7 vs. 736.7 mg/100 g). Then, mineral content in Okinawan kokuto could be remarkably distinguished from its raw sugar blended-processed form (kako-kokuto) (1268.5 vs. 228.3 mg/100 g). Conversely, the average amount of minerals in palm NCSs was 1221.2 mg/100 g, comprising of K, Na, P, Mg, and Ca (72.1, 16.9, 5.2, 3.8, and 1.6%, respectively). These outcomes revealed that raw material and production origin greatly influenced flavor and nutrient profiles of NCSs, and thus their qualities.