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Effects of storage on flavour, colour and other sensory qualities of sugarcane juice ( Saccharum officinarum) yellow cane

A study was conducted to determine the effects of storage on the flavour and sensory attributes of sugarcane juice. Freshly extracted sugarcane juice was stored at 25 ± 20C and 5 ± 20C for 15-days. The parameters measured were colour, acidity (pH and TA), acidic phenolics and flavour. The sensory attributes tested were colour, viscosity, sweetness, sharpness, appearance, jaggery and fresh flavour. Phenolic compounds were separated using solid phase extraction technique and HPLC method was used for isolation and identification. Major volatiles were extracted using vacuum steam distillation (VSD) technique. Gas Chromatography (GC) and Gas Chromatography-Mass Spectrometry (GC-MS) were used for separation of the volatiles and identification of their molecular weights. Results indicated that sugarcane juice stored at 5 ± 20C retained its colour and acidity until 10-days meanwhile, a drastic change occurred on the colour and acidity of juice stored at 25 ± 2oC. The sensory results showed that no remarkable changes occurred on the quality (colour, viscosity, sweetness, sharpness, appearance, jaggery and fresh flavour) of samples stored at 5 ± 2°C up to 10 days. There were no significant differences (P>O.OS) observed between samples stored for 5 and 10-days. However, at the end of the 15-days, there were significant differences (P<O.OS) in terms of colour, sweetness, sharpness, jaggery and freshness compared to the fresh, the 5 and the 10-days stored juices (except for appearance and viscosity). Six types of phenolic compounds were identified in sugarcane juice

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