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Analysis and evaluation of brown sugar quality from different sugarcane varieties
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DOI：10.1007/s11694-026-04816-7.png)
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Abstract
En 中文
To select sugarcane varieties suitable for producing high-quality brown sugar, this study compared the physicochemical properties and volatile aroma components of brown sugar made from six sugarcane varieties: ROC22, Yuetang 93–159, Yellow-skinned sugarcane, Black-skinned sugarcane, Songxi Century sugarcane, and Sichuan sugarcane. Results showed that all brown sugar samples exhibited low water activity (aw: 0.540–0.573, < 0.7), indicating good storage stability. Color parameters and crystal morphology varied among varieties. Black-skinned sugarcane has the lowest crystal proportion (2.36%). Mineral element contents also differed: Yuetang 93–159 was rich in Ca, Na, Mg, and Zn, Sichuan sugarcane had the highest Fe content (up to 141.3 mg/kg) and abundant K, and Songxi Century sugarcane was rich in Mn. Yellow-skinned sugarcane had the highest total amino acid content, while Sichuan sugarcane had the highest total polyphenols (6.38 mg/g) and total flavonoids (1.35 mg/g). Ketones were the most abundant compounds in brown sugar from chewing cane (Yellow-skinned sugarcane, Black-skinned sugarcane), while aldehydes were the highest in other varieties. Principal component analysis (PCA) reduced 22 key quality indicators to three principal components with a cumulative contribution rate of 85.337% and, revealing that Zn, Mg, and 2-methyltetrahydrofuran-3-one, among other factors, were key indicators influencing quality. Comprehensive comparison showed that brown sugar derived from Sichuan sugarcane exhibited the best overall quality, providing a reference for variety selection and breeding of sugarcane specialized for brown sugar production. In the future, we can further explore the correlation between the characteristics of sugarcane varieties and the functional components of brown sugar, and optimize processing techniques to improve the quality of brown sugar. Six sugarcane varieties’ brown sugars were systematically compared in physicochemical properties, nutrients and aroma, with comprehensive evaluation via PCA. Brown sugar from different varieties differed in physicochemical properties, minerals, and bioactive substances. Sichuan sugarcane yielded brown sugar with the best overall quality, guiding variety selection and breeding. Volatile component types and contents differ among varieties; chewing cane brown sugar has higher ketones and pyrazines for intense aroma.
Keywords:
Brown sugar
Sugarcane varieties
Physicochemical properties
Quality evaluation
Volatile compounds
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