Wasabon-to sugar has been manufactured in Japan by unique traditlonal refining procedures but the differences of the unique flavor among products of Wasanbon-to have not been studied previously. In the present paper analysis of variance of chemical components for Wasanbon-to was studied by F-test. The sugar cane pressed juice from Chikusha variety contained less free amino acids and reducing sugars but higher titratable acidity than did that from variety N:Co. The Wasanbon-to refined by manual processes contained less free amino acids, and more ash than that refined by centrifugation.
