Influence of phenolic compounds on color formation at different stages of the VHP sugar manufacturing process.

Phenolic compounds are natural dyes contained in sugarcane juice and represent an important parameter in industrial processing, as they significantly affect the color formation of raw sugar. This study investigated the relationship between color formation and phenolic compounds during a Very High Polarization (VHP) sugar manufacturing process, in which the RB92579 genotype represents about 50% of the processed sugarcane. The products evaluated during the industrial processing of sugarcane were: raw juice, mixed juice, lime-treated juice, clarified juice, syrup, massecuite, and VHP sugar.