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.