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

Brittany L Urbanus1, Shelly J Schmidt, Soo-Yeun Lee

  • 1Authors are with Univ. of Illinois, 905 S. Goodwin Ave., Urbana, IL, 61801, U.S.A.

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|October 14, 2014
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Summary

Sensory analysis revealed distinct differences in the aroma and flavor of beet and cane sugars. These differences were detectable in simple syrup and pavlova, but not in more complex food products.

Keywords:
R-indexbeetcanerankingsugar

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Area of Science:

  • Food Science
  • Sensory Analysis
  • Chemical Composition

Background:

  • Beet and cane sugars share similar chemical compositions but exhibit variations in volatile profiles, thermal behavior, and minor components.
  • Limited scientific data exists on how these subtle differences impact final product quality and sensory attributes.
  • Understanding these distinctions is crucial for food manufacturers relying on sugar as a key ingredient.

Purpose of the Study:

  • To determine if trained panelists can detect sensory differences between beet and cane sugar sources.
  • To evaluate the impact of sugar source on the aroma, flavor, and overall quality of various food matrices.
  • To identify specific food products where beet and cane sugars may not be interchangeable.

Main Methods:

  • Utilized the R-index by ranking method with 62 panelists to assess sensory differences.
  • Compared two brands of beet sugar against two brands of cane sugar.
  • Evaluated differences in pure sugar aroma/flavor and in matrices: pavlova, simple syrup, sugar cookies, pudding, whipped cream, and iced tea.

Main Results:

  • Panelists detected significant differences (P < 0.05) in the aroma and flavor of beet versus cane sugars.
  • Sensory distinctions between sugar sources were significant in pavlova and simple syrup.
  • No significant sensory differences were found in sugar cookies, pudding, whipped cream, or iced tea.

Conclusions:

  • Sensory differences between beet and cane sugars exist and are perceptible in certain applications.
  • The complexity of food matrices can mask subtle sugar-derived sensory variations.
  • Beet and cane sugars are not universally interchangeable in all food products, impacting food industry applications.