Identification of Flavor Producing Compounds and Multi Elements from Chewing Cane (Saccharum officinarum L. cv. Badila)

Chewing canes called as Badila possess medicinal and therapeutic properties. The nutritional parameters and the nature of flavor compounds depend upon variety, cultivation practices, soil, geographical location and humidity. Thirteen chewing cane types were collected from various chewing cane growing districts of Tamil Nadu, India. The present investigation was performed to identify flavor producing compounds and multi elements using GC–MS and ICP-OES in Sirukamboor Badila canes. GC–MS analysis performed by head space analyzer indicated the presence of 50 different types of flavor compounds in fresh juice. Hexadecanal, eicosenoic acid, hexadecanoic acid, octadecadienoic acid, methyl esters, 2,3-dihydroxypropyl ester, glycidyloleate, fumaric acid, glycidyloleate, glycidylpalmitate, silane, octadec-9-enolide and hexasiloxane were present in a relatively abundant quantity contributing to the typical grassy, nutty and waxy flavor of the chewing cane. Multi element analysis using ICP-OES showed the presence of 17 important elements in fresh juice. Sirukamboor chewing canes were rich in magnesium, iron, potassium and zinc with 172.6, 67.6, 64.0 and 47.2 mg L −1 of cane juice respectively. Amongst all the types of chewing cane selection, Sirukamboor canes from Trichy district showed the highest rating scale of 4 and overall acceptability sensory evaluation score of 99%. The results of the study emphasis the uniqueness of Sirukamboor chewing cane selection, represented by wide ecological adaptability, sensorial acceptability, flavor and nutritional significance to increase the area of cultivation of ethnic land races of chewing cane.