## 4 Conclusions  
In the present study, the dynamic changes of the various types of volatile compounds and their precursors during the dehydration of membrane-clarified juice was examined. Results from Venn plotting, PCA, and HCA analyses revealed significant differences of the volatile profiles and aroma characteristics among sugarcane juice, samples of concentrated juice, and the NCS product. The proportions of MRPs, including aldehydes, ketones, and heterocyclic compounds (furans and pyrazines), that give the characteristic aroma to NCS  
\begin{table}
\begin{tabular}{l c c c c c c c c c} \hline \hline
**Amino** & \multicolumn{6}{c}{**Concentration (mg/100 g\({}^{-}\)Ba)**} & \multicolumn{6}{c}{**Consumption**} \\ \cline{2-10}
**Acids** & **S-0** & **S-30** & **S-60** & **S-90** & **S-120** & **S-150** & **S-180** & **S-210** & **S-240** & **(\%)** \\ \hline Asp & 0.903 b  & 0.702 c & 0.921 b  & 0.898 b  & 1.185 a  & 0.930 b  & 0.899 b  & 0.881 b  & 0.874 b  & 3.21 \\ Thr & 0.184 b  & 0.143 d  & 0.184 b  & 0.230 f  & 0.176 b  & 0.166 c  & 0.149 d  & 0.138 d  & 25 \\ Ser & 0.501 ab  & 0.385 b  & 0.495 ab  & 0.484 b  & 0.626 a  & 0.487 b  & 0.462 b  & 0.407 b  & 0.389 b  & 22.36 \\ Glu & 5.196 b  & 4.075 c  & 5.227 b  & 5.101 b  & 6.554 a  & 5.008 b  & 4.664 b  & 3.927 d  & 3.573 e  & 31.24 \\ Gly & 0.038 ab  & 0.026 b  & 0.035 ab  & 0.049 a  & 0.039 ab  & 0.035 ab  & 0.031 ab  & 0.027 b  & 28.95 \\ Ala & 0.393 ab  & 0.305 b  & 0.391 ab  & 0.383 ab  & 0.500 a  & 0.388 ab  & 0.367 b  & 0.334 b  & 0.301 b  & 23.41 \\ Cys & 0.008 ab  & 0.006 ab  & 0.007 ab  & 0.007 ab  & 0.007 ab  & 0.007 ab  & 0.0012 a  & 0.009 b  & 0.0003 b  & 0.0003 b  & 0.0004 b  & 100 \\ Val & 0.264 b  & 0.205 b  & 0.265 b  & 0.259 b  & 0.347 a  & 0.268 b  & 0.218 b [FOOTNOTE:increased significantly after long reaction times. The distinction in the proportions of the volatile aroma compounds developed in the dehydration of sugarcane juice to NCS could provide a basis for the design of a specific aroma for NCS based food and beverage products. The findings of this study have also indicated that, to obtain a good balance between bioactive compounds and odor active volatile compounds in NCS, a detailed dehydration kinetic study on NCS is needed. The following are available online at [[https://www.mdpi.com/article/10.3390/foods10071561/s1](https://www.mdpi.com/article/10.3390/foods10071561/s1)]([https://www.mdpi.com/article/10.3390/foods10071561/s1](https://www.mdpi.com/article/10.3390/foods10071561/s1)), Figure S1: 3D waterfall total ion chromatograms of volatile compounds, Figure S2: Correlation loadings plot of volatile compounds and (a) free amino acid, and (b) sugars during NCS formation process. (Aldehydes-1, esters-2, sulphur compounds-3, alcohols-4, ketones-5, phenols-6, hydrocarbons-7, acids-8, nitrogen compounds-9, oxygen heterocyclic compounds-10, terpene compounds-11, others-12), Figure S3: Amino acids percentage variation at different stages during the dehydration of sugarcane juice to NCS products and Table S1: Volatile compounds and the relative concentrations (ug/g) identified in the interval samples during the NCS formation process using headspace-solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME and GC-MS). Conceptualization, F.H., C.X., and C.S. ; methodology, Y.G., C.X., Y.X., C.S., and W.O.S.D. ; formal analysis, Y.G. and Y.X. ; investigation, Y.G. ; resources, Y.X. ; data curation, Y.G. ; writing--original draft preparation, Y.G. ; writing--review and editing, F.H., C.S., and W.O.S.D. ; visualization, K.L. ; supervision, F.H., K.L., C.X., and C.S. ; project administration, K.L. ; funding acquisition, F.H. and K.L. All authors have read and agreed to the published version of the manuscript. This research was funded by The Research Programs of the Science and Technology of Guangxi Zhuang Autonomous (Grant number: AB16380011, AA17204092 and AB1795069), and the Research program of Agriculture Research System of China (CSRS-170502) were acknowledged.