title: Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage.
abstract: Changes in the quality attributes of non-centrifugal cane brown sugar represented by physicochemical characteristics as well as flavour components and Maillard reaction products (MRPs) were monitored every 3 months over 1 year of storage. Stored cane brown sugar became darker, and its moisture content and water activity (a(w)) increased during storage. Fructose and glucose levels decreased as non-enzymatic browning via the Maillard reaction occurred in the stored sample, and a similar trend was also discovered in aconitic and acetic acids. Stored cane brown sugar lost its acidic and sulfuric odours (58.70-39.35% and 1.85-0.08%, respectively); subsequently, the nutty and roasted aroma increased from 26.52% to 38.59% due to the volatile MRPs. The browning rate of stored cane brown sugar was positively associated with the development of volatile MRPs (Pearson's coefficient = 0.860), whereas the amount of 3-deoxyglucosone, an intermediate product of the Maillard reaction, had a lower association with the brown colour due to its relatively slow degradation rate.
authors.affiliation: United Graduate School of Agricultural Science, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
authors.forename: Yonathan
authors.initials: Y
authors.lastname: Asikin
authors.forename: Asahiro
authors.initials: A
authors.lastname: Kamiya
authors.forename: Masami
authors.initials: M
authors.lastname: Mizu
authors.forename: Kensaku
authors.initials: K
authors.lastname: Takara
authors.forename: Hajime
authors.initials: H
authors.lastname: Tamaki
authors.forename: Koji
authors.initials: K
authors.lastname: Wada
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D003116:Color; D005421:Flavoring Agents / Q000737:chemistry*; D061353:Food Storage / Q000379:methods*; D015416:Maillard Reaction; D011786:Quality Control; D031786:Saccharum / Q000737:chemistry*; D014867:Water / Q000032:analysis
chemical_list: D002241:Carbohydrates; D005421:Flavoring Agents; D014867:Water
keywords: Brown sugar; Flavour components; Food storage; Maillard reaction products; Physicochemical properties