Designing the sensory profile of sugarcane juice extracted from different cultivars

The raw material cultivar of sugarcane may significantly influence juice quality. This study was primarily conducted to design the sensory profile of pasteurized cane juice extracted from eight cultivars of raw material. Hedonic tests, Quantitative descriptive analysis (QDA), and check‐all‐that‐apply (CATA) techniques were performed. The juice batches were treated at 85°C/30 s, cooled to 10°C and ultra clean filled into plastic bottles. Microbiological and physicochemical assays and instrumental measurement of color parameters were carried out to feature the end product and assure its safety. Juice samples from different cultivars were discriminated in relation to their color, sugarcane flavor, sweet taste, and body in the QDA. The findings demonstrated that juice from different cultivars were similar, except for color, sweet odor, and sugarcane flavor. Such attributes played a crucial role for appearance and flavor acceptability. In CATA technique, the panelists discriminated the juice's cultivars in most of the sensory descriptors. The attributes of “rapadura” (juice candy) odor, “sweet” odor, “strong rapadura” odor, and “light/bright” color are desirable in cane juice because they increase its acceptability. Practical Applications This research paper describes the sensory profile for pasteurized sugarcane juice extracted from different cultivars of raw material. The cane cultivar has a great impact on the juice's quality and shelf life. The findings herein reported can be utilized by the emerging cane juice industry for effective choice of raw material cultivar as well as to perform the juice's processing.