Relationship between Evaluation of Taste Sensing System and Component Analysis in Sugar Products

Brown sugar and black sugar (Kokuto) are increasingly popular ingredients of processed foods around the world. Classification of their taste quality through instrumental analysis can help us devise better food products. The feasibility of such statistical classification was assessed using 95 sugar p...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020, Vol.26(4), pp.479-486
Main Authors: Fujii, Sayoko, Nagai, Yukie, Hirata, Akio
Format: Article
Language:English
Subjects:
Classification
Cluster analysis
Color matching
Evaluation
Food processing
mineral
non-centrifugal sugar
Principal components analysis
Processed foods
sensory testing
Sugar
Syrup
Syrups
Taste
taste sensing system
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Summary:Brown sugar and black sugar (Kokuto) are increasingly popular ingredients of processed foods around the world. Classification of their taste quality through instrumental analysis can help us devise better food products. The feasibility of such statistical classification was assessed using 95 sugar products from Japan and elsewhere by evaluating their taste information values obtained with a taste sensor. Subsequent principal component analysis and cluster analysis divided the sugar products into three groups. The Kokuto taste index proposed previously and PC1 scores from the principal component analysis of taste information values matched almost perfectly. Strong correlations were noted with polyphenol content and color (an absolute coefficient of at least 0.74). Such instrumental analysis enables comparison of multiple sugar products at a time as well as comparison with products sold in the past, and thereby holds promise for further development of new brown sugar and syrup products.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.26.479