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Featured Application: Controlling evaporation temperature could be a key factor in determining the volatile component composition, retronasal aroma release, and sensory properties of non-centrifugal cane sugar (NCS). NCS with enhanced aroma traits is typically produced at higher final heating temperatures. Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volatile components, retronasal aroma profile, and sensory characteristics of NCS. Solid-phase microextraction–gas chromatography–mass spectrometry showed that the concentration of most volatiles, including pyrazines, furans, and furanones, in the NCS significantly increased as the evaporation temperature increased (p < 0.05). The evaporation temperature affected the aroma release from NCS, as shown in proton transfer reaction time-of-flight-mass spectrometry, with the intensity of volatile compounds detected from panelists' noses or mouths significantly increasing after consuming NCS obtained at higher temperatures. Moreover, the intensity of aroma release in the mouth was greater than that in the nose; the most prevalent released substance, m/z 87.10, which could be derived from dihydro-2(3H)-furanone and 2,3-butanedione, rapidly decreased over seven breath cycles compared to other ions, suggesting its importance as a top-note aroma substance in NCS. In addition, the perceived roasted aroma and bitterness of the NCS obtained at higher temperatures were intensified. These findings underscore the importance of modifying the evaporation temperature on the volatile component composition, aroma release, and sensory characteristics of NCS. [ABSTRACT FROM AUTHOR]

Citrus depressa Hayata is a citrus cultivar grown in Japan and Taiwan. To assess the differences in genetic characteristics and volatile organic components (VOCs) in the leaves and edible parts of the fruits of 23 C. depressa accessions from different geographic origins, the tissues were analyzed using cleaved amplified polymorphic sequence markers and gas chromatography-mass spectrometry. A phylogenetic cluster analysis demonstrated that Kagoshima accessions had a close genetic relationship with one another, with Okinawan "Izumi kugani-like" being the most distinct accession. The predominant volatiles in the leaves were γ-terpinene, p-cymene, limonene, and linalool. Multivariate analysis and volcano plots revealed distinct volatiles in the leaves of each cultivation region: piperitone and citronellal (Kagoshima); 5,9,9-trimethyl-spiro[3.5]non-5-en-1-one (Okinawa); and hexanal (Taiwan). Furthermore, the edible parts of Taiwanese fruits contained abundant amounts of monoterpenes, including linalool and 1,8-cineole. In contrast, Kagoshima and Okinawa accessions were rich in aldehydes and esters, respectively. In conclusion, the genetic and volatile profiles of 23 C. depressa accessions of different origins could be distinguished, and multivariate analysis suggested that C. depressa contains diverse VOCs depending on where it is cultivated. These findings demonstrate the exclusivity of C. depressa resources in each region, which could assist farmers and agro-industries in promoting food products derived from C. depressa fruits. [ABSTRACT FROM AUTHOR]

Featured Application: This study assessed the physicochemical traits, total carotenoids, metabolites, and volatile profiles of Okinawan shiikuwasha and calamansi. The physicochemical characteristics and flavor components unique to shiikuwasha and calamansi fruits provide valuable insights for food processing. The discovery of the distinct characteristics of the two citrus cultivars may be beneficial to producers and consumers, thereby supporting local agro-industries. Shiikuwasha (Citrus depressa Hayata) and calamansi (C. microcarpa Bunge) are distinct citrus species with a strong sour taste that grow naturally in Okinawa, Japan. The present study aimed to characterize the physicochemical traits, total carotenoid content, and taste/nutrient-related metabolite and volatile organic compound (VOC) profiles of the mature fruits from three shiikuwasha cultivation lines ("Izumi kugani", "Izumi kugani-like", and "Ogimi kugani") and calamansi. The shiikuwasha lines had higher ratios of soluble solids/titratable acidity but a lower total carotenoid content than calamansi. There were positive statistical correlations between total carotenoids with red, yellow, and orange indices (a*, b*, and a*/b* color spaces, respectively). Principal component analysis (PCA) revealed that shiikuwasha had higher sucrose and choline contents, while calamansi was richer in sourness-related metabolites such as citrate and malate. PCA plots displayed differences in the VOCs between the two citrus cultivars, wherein volatile accumulation was much richer in juices prepared from the whole fruits than in juices from the edible flesh parts. The plots also showed that monoterpenes and sesquiterpenes differentiated the VOC profiles of shiikuwasha and calamansi. This study reveals differences in the flavor components of the two citrus cultivars and highlights the potential uses of each in local and regional agro-business. [ABSTRACT FROM AUTHOR]