Figure 4. Sensory profile of coconut sugars from treatment 1 (A1: PB121+ hybrid sugar from processing 1; B1: PB113+ hybrid sugar from processing 1; C1: GOA hybrid sugar from processing 1; Tém B: white cane control sugar; Tém R: brown cane control sugar)

From

Sensory Properties of Table Sugars Derived from the Inflorescences Sap of Three Coconut (Cocos Nucifera.L) Cultivars in Côte d'Ivoire

Okoma D.Muriel.J, Konan K. Jean.Louis, Assa Rebecca.R

American Journal of Food and Nutrition. 2020, 8(3), 90-100 doi:10.12691/ajfn-8-3-6