Key aroma-active compounds in brown sugar and their influence on sweetness
Jie Liu, Peng Wan, Caifeng Xie & De-Wei Chen
DOI 10.1016/j.foodchem.2020.128826CLM-BROWNSUGAR-002 · VERIFIED
Of the 37 aroma-active compounds found in brown sugar, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of a sugar solution.
Non-centrifugal cane sugar; the finding concerns how these compounds raise perceived sweetness in a sugar solution, not their share of the smell of brown sugar.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
Each molecule page shows the other entries whose evidence names it. A molecule named here is not the whole smell.
Jie Liu, Peng Wan, Caifeng Xie & De-Wei Chen
DOI 10.1016/j.foodchem.2020.128826Permanent identifier smellbook:claim:aroma-active-compounds-linked-to-sweetness-in-brown-sugar · Graph record (JSON)
Dataset history In the SmellBook dataset since the dataset release of 2026-10-06 · sha256 5c7fe650477f.