## 1 Introduction  
Non-centrifugal cane sugar (NCS) is an unrefined, solidified sugar produced from sugarcane syrup without molasses removal. The non-centrifugation evaporation process includes extensive syrup heating and drying-solidification steps with continuous agitation [1]. The thermal process, especially the final heating stage at temperatures between 100-140 \({}^{\circ}\)C, facilitates a non-enzymatic browning mechanism, known as the Maillard reaction, in the solidified mixture [1; 2; 3]. This browning reaction occurs between carbonyl compounds (reducing sugars) and amino compounds (amino acids) in heated sugarcane syrups [3; 4]. The manufacturing method is also responsible for the increased concentration of biofunctional components, such as minerals, polyphenols, and policosanols, in NCS than in refined sugar [1; 5; 6]. In Japan, NCS is known as kokuto or kurozato, which means brown or black sugar. NCS has been an important sugary delicacy in Okinawa Prefecture, where sugarcane plantations occupy approximately 50% of its farmland. The sugarcane industry accounts for 20% of the gross agricultural production of the prefecture; thus, NCS plays an important role in supporting its society and economy [7]. The physicochemical characteristics and volatile compounds in food play critical roles in determining sensory preferences and consumer acceptance [2; 8]. These factors can significantly affect the overall quality and taste of food products, including NCS [5; 8]. Physicochemical traits such as moisture content and water activity may predict the shelf-life stability and storage conditions of a product [3; 9]. Meanwhile, the brown color, which is a key element in the visual appearance of NCS, may influence its sensory perceptions and practical applications. It has been found to be positively associated with the accumulation of bioactive substances in NCS [1; 2; 8]. Among the volatile compounds, Maillard reaction products (MRPs), such as pyrazines, furans, pyranones, and pyrroles, are considered key flavor components of NCS that generate various desirable odors [5; 8; 10]. These volatile MRPs emit nutty, buttery, roasted, toasted, and sweet caramel aromas, which contribute to their sensory properties [1; 2; 10]. The volatile components of foods can be isolated using various extraction methods, including solvent extraction, solid-phase microextraction, and headspace extraction techniques [6; 10; 11]. Each method enables the isolation of numerous volatile substances from different chemical groups. However, complete extraction of whole volatile compounds is difficult to achieve using a single extraction technique [6; 11; 12]. Nevertheless, the above methods were tested on NCS products in our previous studies and provided important information on the comparable composition and key active aromatic compounds of NCS [1; 3; 5]. Polymer membrane-assisted extraction via polyethylene (PE) films, such as low-density polyethylene (LDPE), allows the permeation of low-molecular-weight volatile substances through the non-crystalline structures of the membrane barrier [13]. On the other hand, most non-volatile components cannot penetrate the barrier, leading to the separation of volatile compounds [13; 14]. A thin PE film can easily be folded to form a pouch shape for the extraction of volatile components. This is an effective interface for isolating volatile substances of different chemical polarities and matrices from aqueous food materials, such as butter, oil, and soy sauce, to organic solvents on the outer side of the film membrane. As a result, it offers a simple technique for volatile extraction [13; 15]. Furthermore, retronasal aroma, which represents the odor released from foods during chewing or drinking, has recently garnered much interest in flavor studies [16; 17]. The retronasal aroma simulator (RAS) isolates volatile compounds released from food matrices in reaction with artificial saliva, which mimics the human oral cavity and olfactory systems [17; 18].