Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar.

Further, 2-propenoic acid was the other dominant acid identified and experienced an increasing trend from S60 to S-180 (0.14 to 6.06 μg/g), followed by a decreasing trend towards the end (S-240, 2.54 μg/g).

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Then, 2-methoxy-4-vinylphenol, a woody odor phenol identified in the fresh NCS [ 6 ], was also identified from S-30 to S-240 and showed an increasing trend (from 1.05 to 5.92 μg/g).

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