Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source

•The influence of sucrose particle size, and sucrose source on the volatile and aroma of sponge cakes was investigated.•Sponge cakes were formulated from cane or beet sucrose at three sucrose particle sizes (small, control and large).•Particle size had the greatest impact on overall volatile abundance and aroma properties.•Small particle size formulas yielded higher Maillard reaction compounds (pyrazines). The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied using two sucrose sources (sugarbeet and sugarcane), at two particle sizes (large and small) with controls. Volatiles profiles and odour active compounds were identified by gas chromatography mass spectrometry and olfactometry. Sixty two volatile compounds were identified, incorporating twenty five odour active compounds/co-eluting compounds, with 5 odours perceived without any corresponding volatile. Particle size had the greatest impact on volatile abundance, with particle size especially influencing pyrazine abundance. Five odour active volatiles (methional, furfural, 2,3-dimethylpyrazine, heptanal and (E)-2-octenal) contributed most to the aroma of these sponge cakes. Small particle size particularly from sugarbeet yielded higher levels of some Maillard and caramelisation reaction compounds, such as furfural (spicy/ bready), where larger particle size supressed volatile abundance in comparison to the control.