Figure 5. Sensory profile of sugars from treatment 2 (A2: sugar of hybrid PB121+ from treatment 2; B2: sugar of hybrid PB113+ from treatment 2; C2: sugar of cultivar GOA from treatment 2; Tém B: white cane control sugar; T2: 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