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Beet sugar contains an off-aroma, which was hypothesized to generate expectations on the acceptability of a product made with beet sugar. Thus, the objective of this study was to assess the impact of information about the sugar source (beet vs. cane) on the overall liking of an orange-flavored beverage. One hundred panelists evaluated an orange-flavored powdered beverage mix and beverage made with beet and cane sugars using a 5-phase testing protocol involving a tetrad test and hedonic ratings performed under blind and informed conditions. Tetrad test results indicated that there was a significant difference ( P < 0.05) between the beverage mix made with beet sugar and cane sugar; however, no difference was found between the beverage made with beet sugar and cane sugar. Hedonic ratings revealed the significance of information conditions on the panelists evaluation of sugar ( F = 24.67, P < 0.001); however, no difference in the liking was identified for the beverage mix or beverage. Average hedonic scores were higher under informed condition compared to blind condition for all products, possibly because labels tend to reduce uncertainty about a product. Results from this study are representative of the responses from the general population and suggest that they are not affected by sugar source information in a beverage product. Based on concerns with the use of beet sugar expressed in the popular press, there may be a subgroup of the population that has a preconceived bias about sugar sources due to their prior experiences and knowledge and, thus, would be influenced by labels indicating the sugar source used in a product. [ABSTRACT FROM AUTHOR]

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

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. [ABSTRACT FROM AUTHOR]