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

Puntos clave

• Flavor composition shifts during traditional methods and vacuum evaporation, affecting the sugar's quality.
• Chemical analysis reveals distinct profiles for sugars processed through different evaporation techniques.
• Assessment using flavor profiling and composition testing highlights the benefits of vacuum evaporation.
• Results suggest potential improvements in non-centrifugal sugar quality with optimized evaporation processes.