Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverage.
Non-centrifugal cane sugar (NCS), also called "panela", is a high carbohydrate-content food obtained by boil evaporation of the sugar cane juice. This study was undertaken to assess physicochemical properties and sensory characteristics of panela beverage at two different concentrations. Evaluation of pH, °Brix, and colour (tristimulus colorimetry) was carried out in all panela drink samples. In order to characterise the odour-active volatiles of the beverage, a simultaneous steam distillation-solvent extraction method was applied using a mixture of diethyl ether-pentane (1:1,w/w) as solvent. The Aroma Extract Dilution Analysis revealed the presence of six odour-active compounds, being 2-methyl pyrazine the key aroma compound of this beverage. PCA (Principal Component Analysis) showed that there were no differences in the aroma and physicochemical properties (pH and °Brix) with respect to the geographical origin of analysed samples; however colour depends on heating during processing of NCS.
Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, 111321 Bogotá, Colombia.
Juliana María
JM
García
Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, 111321 Bogotá, Colombia.
Paulo César
PC
Narváez
Laboratory of Food Colour & Quality, University of Seville, 41012 Sevilla, Spain.
Francisco José
FJ
Heredia
Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, 111321 Bogotá, Colombia. Electronic address: aorjuelal@unal.edu.co.
Álvaro
Á
Orjuela
Departamento de Química, Universidad Nacional de Colombia-Sede Bogotá, AA 14490 Bogotá, Colombia. Electronic address: cosorior@unal.edu.co.
Coralia
C
Osorio
D001628:Beverages / Q000032:analysis*; D003116:Color; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants; D031786:Saccharum / Q000737:chemistry*; D012903:Smell; D014110:Touch
2,5-Dimethylpirazine (PubChem CID: 31252); 2-Furanmethanol (PubChem CID: 7361); 2-Methylpropanoic acid (PubChem CID: 6590); 2-Methylpyrazine (PubChem CID: 7976); Furfural (PubChem CID: 7362); Jaggery; Non-centrifugal cane sugar (NCS); Odour-active volatiles; Propanoic acid (PubChem CID: 1032); Saccharum officinarum Linné derivative; Simultaneous steam distillation-solvent extraction