Composition of Wasanbon-to Sugar

Abstract

The refining technique of "Wasanbon-to sugar" remains impurities in final product, which appear to contribute to the unique flavor of this traditional sugar. Therefore, the contents of amino acids, organic acids and carbohydrates of Wasanbon-to sugar, the sugar cane pressed juice and Shiroshitato from which Wasanbon-to sugar is made, were analyzed.
The varieties of the cane were N:Co 310 and Chikusha.
Following results were obtained. Asparagine was the predominant amino acid being followed by aspartic acid. Among organic acids, cis-aconitic acid was the predominant organic acid. Glucose, fructose and sucrose were determined.