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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #350914

Research Project: Nutritional and Sensory Properties of Rice and Rice Value-Added Products

Location: Food Processing and Sensory Quality Research

Title: Sensory Flavor Characteristics of Sweet Sorghum Syrup

Author
item Bett Garber, Karen
item Lea, Jeanne
item Eggleston, Gillian
item Bechtel, Peter

Submitted to: International Sugar Journal
Publication Type: Abstract Only
Publication Acceptance Date: 4/16/2018
Publication Date: 5/15/2018
Citation: Bett Garber, K.L., Lea, J.M., Eggleston, G., Bechtel, P.J. 2018. Sensory Flavor Characteristics of Sweet Sorghum Syrup. International Sugar Journal. 6.

Interpretive Summary: This abstract discusses the information that will be presented to researchers and industry personnel about the development of flavor attributes of sweet sorghum syrup and the variations that occur with in the sweet sorghum syrup market.

Technical Abstract: Sweet sorghum syrup is a sweetener that is derived from sweet sorghum grass. This grass is easily produced in varied climates, and is drought-tolerant. It is an economical option for producing syrup. In addition to being natural sweetener, this syrup is packed with vitamins, minerals, and antioxidants. A detailed lexicon (standardized vocabulary) of flavors, tastes, and mouth feel attributes has been developed by a descriptive flavor panel. The sensory panel consists of eleven trained panelists with at least two years’ experience evaluating food flavor.