Taste evaluation of Kokuto (Non-centrifugal Cane Sugar) using taste sensing system

We conducted sensory testing and taste evaluation using a taste sensing system of kokuto (non-centrifugal cane sugar) produced in Okinawa and Kagoshima, and confirmed the relationship between the results and the components present. According to sensory testing, kokuto produced in Okinawa generally has strong egumi (bitter and astringency taste) and a relatively similar taste. On the other hand, kokuto produced in Kagoshima has different strength of egumi and a characteristically distinct taste other than egumi, depending on the island where it is produced - that is, its taste quality is not similar. It has become clear that the strength of the taste information values for salty taste, umami koku (savory "fifth" and rich taste), and mineral bitterness can be evaluated by selecting the appropriate sensor in the taste sensing system. With regard to these values, kokuto produced in Okinawa generally showed higher values, while kokuto produced in Kagoshima has a different balance depending on the island where it is produced. This tendency mirrors the results of sensory testing. In addition, PC1 scores obtained by principal component analysis of the taste information values coincide with those of sugar products derived from sugar cane (kokuto taste index) obtained in a previous report at a relative coefficient r = 1.000. This suggests that kokuto taste index can be used as an indicator for measuring the taste intensity of sugar cane-derived kokuto. We measured saccharide, polyphenol, and mineral contents in kokuto and color differences, and conducted principal component analysis of the mineral contents. These contents are correlated with kokuto taste index, and minerals, which are substantially present in kokuto, have a particularly strong effect on the intensity and quality of taste.