Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes

This study elucidates the thermodynamic-driven flavor transformation mechanisms in non-centrifugal sugar processed via Traditional Pan (TP) and Vacuum Evaporation (VE) systems. Dynamic analysis revealed that 73 volatiles were detected in two processing systems: VE's sealed heating process concentrates pyrazine/aldehyde compounds (such as 2-ethyl-3-methylpyrazine), imparting caramel/nutty flavors; whereas TP's shorter heating duration preserves heat-sensitive furan compounds (such as furfural), yielding fresh/fruity aromas - a conclusion validated by sensory testing. Eight characteristic biomarkers were identified through orthogonal partial least squares discriminant analysis (Orthogonal PLS-DA, OPLS-DA), enabling process differentiation. From the nutritional perspective, more minerals (Ca, Zn) are retained in VE group, while higher vitamin B₃ are remained in TP group. However, the content of acrylamide exhibited strong positive correlations with pyrazines/furanones, revealing the Maillard reaction's dual role in flavor enhancement and safety risks. These findings propose a synergistic "flavor-nutrition-safety" control strategy for process optimization, supporting brown sugar industry advancement.