Sensory differences between beet and cane sugar sources.

摘要: Research concerning the sensory properties of beet and cane sugars is lacking in scientific literature. Therefore, objectives this research were to determine whether a difference was perceivable between sugar sources regard their (1) aroma-only, (2) aroma taste without nose clips, (3) taste-only with characterize using descriptive analysis. One hundred panelists evaluated samples tetrad test. A significant (P < 0.05) identified when by aroma-only clips. However, there no tasted To observed differences, ten trained quantified key attributes Analysis variance indicated differences for 8 10 including: off-dairy, oxidized, earthy, barnyard aroma, fruity burnt aroma-by-mouth, sweet aftertaste, aftertaste. The profile characterized aromas aroma-by-mouth whereas This study shows that can be differentiated provides characterizing differences. As used extensively as food ingredient, once incorporated into different product matrices should studied next step. Practical Application The results from document perspective. Knowledge supplement analytically determined volatile previously reported current suggests reside aromas. These findings encourage manufacturers continue development deodorization strategy overcome off-aromas perceived consumers sugar.