Even using the more accurate techniques of high-performance liquid chromatography and gas chromatography (GC) are difficult (9-11, 13) because actual sucrose loss may be smaller than the experimental error of the technique being used. Consequently, sucrose losses are more easily measured indirectly from increases in glucose/Brix or glucose/sucrose ratios (9) because low concentrations of glucose (glucose and fructose are the primary degradation product of sucrose, but glucose is preferred because it is more acid and heat stable than fructose) can be measured much more accurately and precisely than the relatively higher concentrations of sucrose.