Influence of caramel and molasses addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing.

Wen-Chieh SungMing-Hsuan ChiTai-Ying ChiouShyh-Hsiang LinWei-Ju Lee

Published in: Journal of the science of food and agriculture (2020)

The association between hedonic evaluations and sensory profiles in visual attributes of NCS_C indicated that caramel could be a promising addition in Maillard reaction-mitigated NCS products to improve consumer preferences through color strengthening without safety concerns. © 2020 Society of Chemical Industry.

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