| 研究実績の概要 |
To evaluate food quality and flavor profile differences of domestic- and overseas-origin brown sugars, twenty-six non-centrifugal cane sugar (NCS) products from local producers in Okinawa, Kagoshima, Aichi, and Kochi, and also from Southeast Asia countries (Vietnam, Indonesia, and Malaysia) were evaluated in term of their sugar, organic acid, and volatile flavor properties. Each NCS had distinct composition of sugars and organic acids which might affect sweetness and sourness properties of the product, respectively. NCS products from Malaysia had higher range of sugars content than that of domestic produces. However, sugar composition of NCS which comprised of sucrose, fructose, and glucose greatly differed from one to another. There was also great variation in the organic acid contents of NCS products, wherein products from Aichi contained significant amounts of aconitic acid, while three Okinawan and one Indonesian products remarkably comprised higher acetic acid. Moreover, GC-MS-based MS-e-nose profiling showed key characteristic MS ions from associated aroma compounds in NCS, i.e., acetaldehyde, acetic acid, and pyrazines. Additionally, MS-e-nose profiling presented a hierarchical clustering plot and differentiated NCS products into eight statistical clusters, wherein most of NCS products of Southeast Asia origins had comparable volatile profiles with some of domestic produces. These results could be used as basis for further authentication assessment of food flavor quality of domestic NCS products.
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| 現在までの達成度 (区分) |
現在までの達成度 (区分)
2: おおむね順調に進展している
理由
Non-centrifugal sugars (NCS) collection covers not only domestic produces but also from Southeast Asia countries, i.e. Vietnam, Indonesia, Malaysia, and Thailand. Results of GC-MS-based MS-e-nose profiling analysis of these NCS products could be used for further authentication assessment of flavor quality of domestic NCS products.
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| 今後の研究の推進方策 |
Component profiling on taste-related nutrients, phenolics and flavonoids of non-centrifugal sugars (NCS) will be evaluated using HPLC-MS; minerals using ICP-MS; and volatile flavor compounds using SPME-GC-MS. To carry out flavor quality authentication/adulteration assessment of domestic NCS products, processed brown sugar (kako-kokuto) containing cane juice and refined sugar as raw materials will be experimentally prepared as adulterated NCS, and its food and flavor characteristics will be compared with brown sugar produced from cane juice only.
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| 次年度使用額が生じた理由 |
The spending in this year was comprised of expendable supplies such as glassware and analytical reagents for HPLC and GC analyses, and research results dissemination in a domestic conference. However, expendable supplies were not as high as expected, and travel expenses for attending international conference could not be used because most of overseas academic meetings were cancelled/postponed due to COVID-19 pandemic. In the next fiscal year, the support funding will be used for purchasing consumables for nutrient and flavor evaluations, personnel cost for technical analysis support assistant in GC-MS experiment and data analysis, participating in domestic/international academic meeting, and proofreading service for supporting research paper publication.
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