## 1 Introduction  
Non-centrifuged cane sugar (NCS) is an unrefined sweetener prepared by evaporating moisture from sugarcane juice without centrifugation. This process produces a brown-colored solidified sugar product that retains various nutrients and bioactive substances from concentrated molasses [1, 2]. The heating temperature during evaporation in NCS production is an important factor that alters the color and aroma properties of NCS, and thus, its flavor quality [2]. Distinct flavors and promising biofunctions contribute to the reputation of NCS as a healthier alternative to refined sugar, and it is widely used in many regions, demonstrating its cultural and economic importance [1; 3].  
Volatile organic components are essential for the flavor quality of foods because most of them are responsible for the aroma and taste that define our sensory experience [4; 5]. Solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) is a widely used solvent-free analytical method for analyzing volatile compounds in foods, including NCS [3; 4; 5]. The method can identify a broad range of volatile component groups with good sensitivity, making it useful for NCS research [3]. Volatile components, particularly those produced via nonenzymatic browning reactions (Maillard reactions), including pyrazines, furans, and furanones, represent a key focus of NCS research [2; 3]. Consequently, these volatile compounds should be studied to identify the substances contributing to the improvement in the overall flavor quality and sensory attributes of NCS.  
Retronasal sensation is a sensory phenomenon in which the perception of the aroma released during consumption considerably influences flavor perception [6]. It occurs when aroma substances from food or drinks travel from the mouth to olfactory receptors in the nasal cavity via the nasopharynx during chewing and swallowing [6; 7]. This process enables the combination of taste and aroma sensations, resulting in a multifaceted flavor experience that can be enjoyed while consuming foods [7]. In contrast to orthonasal odor, which is directly sensed through the nostrils, retronasal aroma is perceived internally, augmenting the overall sensory experience of eating or drinking [6; 7; 8]. The aroma release of foods can be monitored in real-time using analytical techniques such as the proton transfer reaction (PTR), coupled with a time-of-flight mass spectrometry (TOF-MS) [9]. This procedure involves ionizing volatile compounds in the nasal or oral cavities as they are emitted during food consumption, thus identifying dynamic alterations in the contribution of the retronasal aroma to the overall flavor experience [10]. This real-time analytical method can enhance our understanding of the complex interactions between food flavor and sensory perception, making it a valuable complementary analysis to GC-MS results [9; 10].  
To date, several reports have focused on the volatile components of NCS [1; 3; 11; 1], but little is known about its retronasal aroma release profile. Therefore, this study aimed to evaluate the volatile composition, retronasal aroma release profile, and sensory characteristics of NCS produced at various final evaporation temperatures. The volatile components of the NCS were analyzed using SPME-GC-MS, whereas the retronasal aroma profile was evaluated using PTR-TOF-MS. To our knowledge, this is the first study to elucidate the effects of evaporation temperature in NCS production on the volatile component composition, aroma release profiles, and sensory attributes of the produced NCS.