Abstract
Since mid-19 century, Wasanbon-to has been manufactured in Japan by a unique traditional refining procedure. The Togi step is based principally upon polishing with water, and pressing-off of molasses the Oshi step. No reports have been published on the substances responsible for the unique flavor of Wasanbon-to.
In the present paper the contents and compositions of the amino acids, the organic acids and carbohydrates in Wasanbon-to were studied by chromatographic techniques. The samples were 1st press-off molasses, 5th press-off molasses and finally refined sugar.
The results are summarized as follows : Aspartic acid was the predominant free amino acid followed by asparagine and alanine. The content of γ-amino butyric acid was 0.88 mg% in the final product. Of organic acids, the content of cis-aconitic acid was 30.89 mg%, making 49.4% of the total organic acids excluding unidentified ones ; Pyroglutamic acid was 11.4% of the total. Glucose, fructose and sucrose was detected and determined by gas-chromatography in the final product.
The refining technique remaines impurities in the products, which appear to contribute to the unique flavor of this traditional sugar.
