Brown sugar contains large amount of taste-active compounds. However, the effect of lime water and temperature on brown sugar processing has not been systematically studied. Herein, the NMR and e-tongue were used to analyze the taste-active compounds and taste characteristics of sugarcane juice, syrup and brown sugar. The results showed that during the clarification stage, lime water decreased phenolic acids with simple structure, but increased sugars and umami amino acids, thus increasing the sweetness and umami of sugarcane juice. However, during the evaporation stage, both lime water and high-temperature heating accelerated the Maillard reaction and caramelization of the syrup. During the concentration stage, temperature had the greatest influence on the taste in the processing of brown sugar. Under vacuum heating, it could retain more sugars, amino acids, organic acids and phenols, thus increasing sweetness and umami; meanwhile, it could reduce color, thus reducing bitterness and astringency. These data indicate that the taste-active compounds and taste characteristics of brown sugar can be improved by membrane filtration (without lime water) and vacuum heating.

红糖含有大量的味觉活性化合物。然而，石灰水和温度对红糖加工的影响尚未得到系统研究。本文采用核磁共振和电子舌分析甘蔗汁、糖浆和红糖的味觉活性化合物和味觉特征。结果表明，在澄清阶段，石灰水减少了结构简单的酚酸，但增加了糖分和鲜味氨基酸，从而增加了甘蔗汁的甜味和鲜味。然而，在蒸发阶段，石灰水和高温加热都加速了美拉德反应和糖浆的焦糖化。在浓缩阶段，温度对红糖加工过程中口感的影响最大。在真空加热下，它可以保留更多的糖，氨基酸、有机酸和酚类，从而增加甜味和鲜味；同时，它可以减少颜色，从而减少苦味和涩味。这些数据表明，通过膜过滤（不含石灰水）和真空加热可以改善红糖的味道活性化合物和味道特征。