In raw cane sugar

Fig. 35.1. Generalized flow diagram of steps in raw cane sugar manufacture. (Adapted from Clarke.59)...

An organoleptic omission test on this mixture confirmed 3-hydroxy-4, 5-dimethyl-2(5H)-furanone to be the most important FIC for a raw cane sugar aroma, and the other main components in Table 1, i.e., vanillin, maltol, 4-pentyl butanolide, 4-vinyl phenol and 2,6-dimethoxy phenol, seemed to improve the overall sugary aroma. From these results, we( ) gave the trivial name sotolon" to 2-hydroxy-4,5-dimethyl-2(5H)-furanone, which is built up from "soto" (raw sugar in Japanese) and "olon" (enol lactone) as a main FIC in raw cane sugar. 

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