Sensory Differences Between Beet and Cane Sugar Sources

Abstract

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

Functionality of Sugars in Foods and Health

“…The flavor of sucrose is generally described as purely sweet, but some distinctive flavor volatiles often persist in beet and cane sugars (Monte and Maga ; Pihlsgard ; Godshall ; Grimm and others ). Sensory differences between sugars from beet and cane sources have been found and described (Maga ; Monte and Maga ; Urbanus and others ). Urbanus and others demonstrated that panelists are able to differentiate between beet and cane sugars when evaluating the samples by aroma only and by aroma and taste together ( P < 0.05), but not when evaluating by taste alone ( P = 0.19).…”

“…Sensory differences between sugars from beet and cane sources have been found and described (Maga ; Monte and Maga ; Urbanus and others ). Urbanus and others demonstrated that panelists are able to differentiate between beet and cane sugars when evaluating the samples by aroma only and by aroma and taste together ( P < 0.05), but not when evaluating by taste alone ( P = 0.19). In a subsequent study, the sensory differences between beet and cane sugars from multiple sources were defined through a descriptive analysis panel (Urbanus and others ).…”

“…Urbanus and others demonstrated that panelists are able to differentiate between beet and cane sugars when evaluating the samples by aroma only and by aroma and taste together ( P < 0.05), but not when evaluating by taste alone ( P = 0.19). In a subsequent study, the sensory differences between beet and cane sugars from multiple sources were defined through a descriptive analysis panel (Urbanus and others ). Cane sugars were cleaner in flavor and characterized by a sweet aftertaste and fruity aroma‐by‐mouth, while beet sugars were found to carry more off‐flavors and were characterized by earthy, barnyard, off‐dairy, and oxidized aromas and by the aroma‐by‐mouth and aftertaste of burnt sugar (Urbanus and others ).…”

“…In a subsequent study, the sensory differences between beet and cane sugars from multiple sources were defined through a descriptive analysis panel (Urbanus and others ). Cane sugars were cleaner in flavor and characterized by a sweet aftertaste and fruity aroma‐by‐mouth, while beet sugars were found to carry more off‐flavors and were characterized by earthy, barnyard, off‐dairy, and oxidized aromas and by the aroma‐by‐mouth and aftertaste of burnt sugar (Urbanus and others ). This sensory study confirms previous flavor chemistry research identifying the presence of flavor‐volatiles in beet and cane sugars (Godshall and others ; Pihlsgard ; Godshall ; Grimm and others ; Urbanus and others ).…”

“…Cane sugars were cleaner in flavor and characterized by a sweet aftertaste and fruity aroma‐by‐mouth, while beet sugars were found to carry more off‐flavors and were characterized by earthy, barnyard, off‐dairy, and oxidized aromas and by the aroma‐by‐mouth and aftertaste of burnt sugar (Urbanus and others ). This sensory study confirms previous flavor chemistry research identifying the presence of flavor‐volatiles in beet and cane sugars (Godshall and others ; Pihlsgard ; Godshall ; Grimm and others ; Urbanus and others ). Cane sugars may carry a light caramel or sweet aroma, although beet sugars have been found to contain a much larger and more diverse group of aroma compounds contributing to cheesy, earthy, nutty, and caramel‐like aromas, among others (Godshall and others ; Pihlsgard ; Godshall ).…”