SRC-BROWNSUGAR-2021 · PRIMARY

Key aroma-active compounds in brown sugar and their influence on sweetness

Jie Liu, Peng Wan, Caifeng Xie & De-Wei Chen · Food Chemistry

Lifecycleactive

Published2021-05

DOI10.1016/j.foodchem.2020.128826

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

brown sugarcane sugarpyrazinescaramel notes

CLAIMS USING THIS SOURCE1

CLM-BROWNSUGAR-001

Aroma-active compounds of brown sugar ↗

Thirty-seven aroma-active compounds were found in non-centrifugal brown cane sugar, mainly ketones, pyrazines, alkanes, phenols and alcohols, giving caramel, sweet and fruity notes.

Non-centrifugal cane sugar, which differs from refined sugar with molasses added back.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:brown-sugar-aroma-2021 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.