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Compositions, taste characteristics, volatile profiles, and antioxidant activities of sweet sorghum (Sorghum bicolor L.) and sugarcane (Saccharum officinarum L.) syrups

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Abstract

Distinguishing the taste and aroma of different sugar syrups is important in determining their utility in the food and beverage industries and for their marketing to consumers. Herein, thick sugar syrups were prepared from the squeezed stalk juices of two important sugar crops: sweet sorghum and sugarcane. The sugar syrups were distinguished in terms of composition, taste characteristics, volatile profile, and antioxidant activity. Sweet sorghum syrup contained lower sucrose and total sugar, but retained greater amounts of minerals and organic acids than sugarcane syrup. Correspondingly, sweet sorghum syrup exhibited lower sweetness and higher saltiness and bitterness than sugarcane syrup. Sweet sorghum syrup exhibited a more complex volatile aroma composition, the major components of which were acetaldehyde, 2-methylpropanal, 3-methylbutanal, and 2-methylbutanal, followed by intermediate amounts of ketones, alcohols, and pyrazines. Additionally, sweet sorghum syrup exhibited a higher total phenolic content and superior antioxidant capabilities in oxygen radical absorbance capacity and 1,1-diphenyl-2-picrylhydrazine radical-scavenging activity assays than sugarcane syrup. The results of the present study demonstrate the suitability of sweet sorghum and sugarcane syrups as sweeteners and food ingredients for consumer and industrial applications.

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Acknowledgements

We thank Yuna Yoshida (University of the Ryukyus) for the excellent technical assistance. This work was supported by a Grant-in-Aid for Scientific Research (No. 26350095) from the Japan Society for the Promotion of Science.

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Authors and Affiliations

  1. Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa, 903-0213, Japan

    Yonathan Asikin, Koji Wada & Makoto Takahashi

  2. Department of Subtropical Agro-Production Sciences, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa, 903-0213, Japan

    Yuriko Imai & Yasuhiro Kawamoto

  3. Product Development Division, Mitsui Sugar Co., Ltd., 36-2 Nihonbashi-Hakozakicho, Chuo-ku, Tokyo, 103-8423, Japan

    Masami Mizu & Mizuki Mutsuura

Authors
  1. Yonathan Asikin
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  2. Koji Wada
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  3. Yuriko Imai
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  4. Yasuhiro Kawamoto
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  5. Masami Mizu
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  7. Makoto Takahashi
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Correspondence to Makoto Takahashi.

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Asikin, Y., Wada, K., Imai, Y. et al. Compositions, taste characteristics, volatile profiles, and antioxidant activities of sweet sorghum (Sorghum bicolor L.) and sugarcane (Saccharum officinarum L.) syrups. Food Measure 12, 884–891 (2018). https://doi.org/10.1007/s11694-017-9703-2

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  • DOI: https://doi.org/10.1007/s11694-017-9703-2

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