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Compositions, taste characteristics, volatile profiles, and antioxidant activities of sweet sorghum (Sorghum bicolor L.) and sugarcane (Saccharum officinarum L.) syrups
Yonathan Asikin - Personal Name
Distinguishing the taste and aroma of different sugar syrups is important in determining their utility in the food and beverage
industries and for their marketing to consumers. Herein, thick sugar syrups were prepared from the squeezed stalk juices
of two important sugar crops: sweet sorghum and sugarcane. The sugar syrups were distinguished in terms of composition,
taste characteristics, volatile profile, and antioxidant activity. Sweet sorghum syrup contained lower sucrose and total sugar,
but retained greater amounts of minerals and organic acids than sugarcane syrup. Correspondingly, sweet sorghum syrup
exhibited lower sweetness and higher saltiness and bitterness than sugarcane syrup. Sweet sorghum syrup exhibited a more
complex volatile aroma composition, the major components of which were acetaldehyde, 2-methylpropanal, 3-methylbutanal,
and 2-methylbutanal, followed by intermediate amounts of ketones, alcohols, and pyrazines. Additionally, sweet sorghum
syrup exhibited a higher total phenolic content and superior antioxidant capabilities in oxygen radical absorbance capacity
and 1,1-diphenyl-2-picrylhydrazine radical-scavenging activity assays than sugarcane syrup. The results of the present
study demonstrate the suitability of sweet sorghum and sugarcane syrups as sweeteners and food ingredients for consumer
and industrial applications.
industries and for their marketing to consumers. Herein, thick sugar syrups were prepared from the squeezed stalk juices
of two important sugar crops: sweet sorghum and sugarcane. The sugar syrups were distinguished in terms of composition,
taste characteristics, volatile profile, and antioxidant activity. Sweet sorghum syrup contained lower sucrose and total sugar,
but retained greater amounts of minerals and organic acids than sugarcane syrup. Correspondingly, sweet sorghum syrup
exhibited lower sweetness and higher saltiness and bitterness than sugarcane syrup. Sweet sorghum syrup exhibited a more
complex volatile aroma composition, the major components of which were acetaldehyde, 2-methylpropanal, 3-methylbutanal,
and 2-methylbutanal, followed by intermediate amounts of ketones, alcohols, and pyrazines. Additionally, sweet sorghum
syrup exhibited a higher total phenolic content and superior antioxidant capabilities in oxygen radical absorbance capacity
and 1,1-diphenyl-2-picrylhydrazine radical-scavenging activity assays than sugarcane syrup. The results of the present
study demonstrate the suitability of sweet sorghum and sugarcane syrups as sweeteners and food ingredients for consumer
and industrial applications.
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| EB00000002780K | Available |
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E-Jurnal
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Subject(s)
Sweet sorghum syrup
Sugarcane syrup
Food composition
Taste characteristics
Volatile aroma components ยท
Antioxidant activity
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