Sensory differences between product matrices made with beet and cane sugar sources.

摘要: Although beet and cane sugar sources have nearly identical chemical compositions, the sugars differ in their volatile profiles, thermal behaviors, minor components. Scientific evidence characterizing impact of these differences on product quality is lacking. The objective this research was to determine whether panelists could identify a sensory difference between matrices made with sources. Sixty-two used R-index by ranking method discern there 2 brands regard aroma flavor, along pavlova, simple syrup, cookies, pudding, whipped cream, iced tea sugars. values Friedman's rank sum tests showed (P < 0.05) flavor. Significant were also identified when incorporated into pavlova syrup. No observed tea. Possible explanations for lack products include: (1) masking flavor complexity matrix, (2) relatively small quantity products, (3) variation within being more influential than source. findings from are relevant manufacturers food industry as whole, because it identifies which not directly interchangeable.