Sensory Differences between Product Matrices Made with Beet and Cane Sugar Sources

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two sucrose sources (sugarbeet and sugarcane), at two particle sizes (large and small) with controls. Volatiles profiles and odour active compounds were identified by gas chromatography mass spectrometry and olfactometry. Sixty two volatile compounds were identified, incorporating twenty five odour active compounds/co-eluting compounds, with 5 odours perceived without any corresponding volatile. Particle size had the greatest impact on volatile abundance, with particle size especially influencing pyrazine abundance. Five odour active volatiles (methional, furfural, 2,3-dimethylpyrazine, heptanal and (E)-2-octenal) contributed most to the aroma of these sponge cakes. Small particle size particularly from sugarbeet yielded higher levels of some Maillard and caramelisation reaction compounds, such as furfural (spicy/ bready), where larger particle size supressed volatile abundance in comparison to the control.

Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests

Duplicating ranking tests can improve the power of preference and sensory intensity tests, and reduce the number of panelists required. With multiple-samples rankings, duplications could be served using different protocols: in two serving sessions (two sample sets, that is, 2SS) to allow a break period or jointly in one serving session (one sample set, that is, 1SS). Evaluating the duplicates in a single session improves statistical data analysis but increases concerns of sensory fatigue, adaptation, memory, and possible irritation. The extent to which each serving protocol for duplicated ranking affects detection of differences has not been reported. This study used panelists (n = 75) who performed both ranking test protocols on two sets of orange juice samples (k = 3). One set was designed to obtain higher similarity than the other set to investigate the effects of degree of difference. Sweetness and yellow color intensity rankings were performed separately for each set to compare the protocols between attributes. The magnitude of the differences was evaluated using Mack-Skillings (M-S) statistics, and the total and individual rank sum differences at varied n (10 to 75) values. With similar set samples, the 2SS serving protocol improved differentiation for yellow color intensity. Although in sweetness, using the 1SS serving protocol showed higher M-S statistics and higher sum of total rank sum differences. Paired comparisons followed the same pattern. With very different samples, both protocols had comparable performance. This study showed that serving duplicates in the 1SS can improve duplicated ranking's power, depending on the task difficulty and attribute, and should be considered before splitting replications into two sessions.

PRACTICAL APPLICATION

This study evaluated two alternative and not previously studied protocols for conducting a duplicated ranking test. One protocol required that each panelist received duplicates in the same single serving session (1SS), against the alternative of serving duplicates separately in two sessions to allow a break period (2SS). Two attributes: yellow color intensity and sweetness intensity of orange juice samples were studied. This study showed that serving duplicates in the same single session can improve duplicated ranking's power, depending on the task difficulty and attribute, and should be considered before splitting replications into two sessions.

Authentication of the origin of sucrose-based sugar products using quantitative natural abundance (13) C NMR

BACKGROUND

Due to possible falsification of sugar cane products with cheaper alternative (sugar beet) on the market, a simple analytical methodology needs to be developed to control the authenticity of sugar products.

RESULTS

A direct (13) C nuclear magnetic resonance (NMR) method has been validated to differentiate between sucrose-based sugar products produced from sugar beet (C3 plant) and sugar cane (C4 plant). The method is based on calculating relative (13) C content of the C1, C2, C5, and the C1, C4, C5, C6 positions of the glycosyl and fructosyl moieties of the sucrose molecule, respectively. NMR acquisition parameters and data processing have been optimized to reach a high level of intraday and interday precision (<0.2%). Good linearity (R(2)  = 0.93) was obtained for the beet sugar-cane sugar blends containing from 0 to 100 wt% of beet sugar. The method was applied to ten commercial sucrose-based sugar products of different botanical origin. Principal component analysis (PCA) was applied to the relative peak areas for replicate measurements to visualize the difference between studied products.

CONCLUSION

The (13) C NMR method is a good alternative to complex isotope ratio mass spectrometry measurements for routine detection and semi-quantification of adulteration of commercial cane sugar (C4 plant) with less expensive beet sugar (C3 plant). © 2015 Society of Chemical Industry.