Syrup is a versatile ingredient widely used in the food industry as a flavouring and sweetener in confectionery, or as a coating in bakeries. With a view to adding value to the sap of the oil palm ( Elaeis guineensis Jacq.), this study assesses the sensory characteristics of the palm syrup obtained from the sap during storage. Thus, palm syrup was produced from fresh and stored sap. The quantitative sensory profile of the syrup samples was then established, and the tasters’ preferences were analysed. The results showed that syrup from fresh sap (SP0J) had higher sweetness and honey flavour intensities (37.83% ± 2.61% and 39.56% ± 2.49%, respectively) than syrup from stored sap. However, a decreasing trend in the intensity of these descriptors was observed between the first and fourth day of storage, even if the differences were not statistically significant. Inversely, that of the acid aftertaste increased. These sensory characteristics of the syrups guided the overall sensory appreciation of the tasters, who chose the SP0J syrup made from fresh sap as their first choice with an average rank of 1.29 ± 0.54 and the SP4J syrup as their last choice (4.16 ± 0.34). These results underline the importance of keeping the palm sap fresh to preserve the organoleptic qualities of the resulting palm syrup.
Bhatta, S. (2019) Développement d’ingrédients alimentaires à partir d’érables. Valorisation des extraits des écorces d’érables et du sirop de qualité inférieure. Master’s Thesis, Université Laval.
Morissette, A. (2023) Rôle des polyphénols de fruits et d’édulcorants naturels sur la santé métabolique et le microbiote intestinal. Master’s Thesis, Université Laval.
Decabooter, G. (2024) Développement et mise au point de produits à haute valeur ajoutée à base de sous-produits de l’érable destinés à la nutrition animale. Master’s Thesis, Université Laval.
Khadka, N., Acharya, D.R., Dangal, A., Rai, K., Gurung, G., Sherma, G., et al . (2024) Study on the Changes during the Fermentation of the Wine Prepared from Palm ( Phoenix sylvestris ) Sap. Heliyon , 10, e35799. https://doi.org/10.1016/j.heliyon.2024.e35799
Sumerta, I.N., Ruan, X. and Howell, K. (2025) The Forgotten Wine: Understanding Palm Wine Fermentation and Composition. International Journal of Food Microbio logy , 429, Article ID: 111022. https://doi.org/10.1016/j.ijfoodmicro.2024.111022
Koffi, F.C.R., Adou, M., and Assemand, E., (2019) Evaluation de la qualité du Koutoukou liée aux différents procédés de fabrication traditionnelle dans les grandes zones de production en Côte d’Ivoire. Journal of Applied Biosciences , 143, 14635-14648.
Bessou, C., Dubos, B. and Benoist, A. (2020) Filière Palmier à Huile en Côte d’Ivoire: Analyse du Cycle de Vie. Rapport d’étude Cirad n˚ 2913, réalisé pour le FIRCA et l’AIPH, 66 p.
Kouassi, K.B., Coulibaly, G.D., Konan, A.G. and Kouassi, N.K. (2025) Physicochemical and Organoleptic Characteristics of Syrup and Raw Sugars Obtained from Oil Palm ( Elaeis guineensis ) Sap. Current Journal of Applied Science and Technology , 44, 17-27. https://doi.org/10.9734/cjast/2025/v44i64555
Sulaiman, S. (2020) Characterisation of Physico-Chemical and Antioxidant Properties of Oil Palm Trunk Saps as Affected by the Storage Time in Comparison to Nipa Sap. Journal of Oil Palm Research , 32, 75-82. https://doi.org/10.21894/jopr.2020.0014
Sulaiman, S., Kamilah, H., Mahmood, K., Hashim, R., Karim, A.A. and Ariffin, F. (2019) Physicochemical Characterisation of Oil Palm ( Elaeis guineensis ) Trunk Syrup from the Sap of Different Storage Period as Potential Sweetener. Journal of Food Measurem ent and Characterization , 13, 1011-1019. https://doi.org/10.1007/s11694-018-0015-y
Bordoloi, S.S., Chakraborty, T., Das, A., Islam, J., Rynjah, D., and Baishya, B., (2021) The Applicability of Palm Trees in Pharmaceuticals as Excipients with a Special Emphasis on Palm Sugar: A Review. World Journal of Pharm a ceutical Research , 10, 1778-1792.
Kurniawan, T., Jayanudin, J., Kustiningsih, I. and Adha Firdaus, M. (2018) Palm Sap Sources, Characteristics, and Utilization in Indonesia. Journal of Food and Nutrition Research , 6, 590-596. https://doi.org/10.12691/jfnr-6-9-8
Chouana, T., Kadri, M., Ben Khedda, N., and Ould El Hadj, M.D., (2019) Sirops (robb) de deux variétés de dattes, ghars et deglet nour comme substitut du sucre blanc dans la fabrication de deux types de bonbons (Loukoums et Caramels). Algerian Journal of Arid Environment , 9, 66-79. https://dspace.univ-ouargla.dz/jspui/bitstream/123456789/27339/1/E090207.pdf
Kouamé, H.K., Aké, M.D.F., Assohoun, N.M.C., Djè, M.K. and Djéni, N.T. (2020) Dynamics and Species Diversity of Lactic Acid Bacteria Involved in the Spontaneous Fermentation of Various Palm Tree Saps during Palm Wine Tapping in Côte d’Ivoire. World Journal of Microbiology and Biotechnology , 36, Article No. 64. https://doi.org/10.1007/s11274-020-02832-3
Akpro, L.A., Konan, K.J.L., Gbogouri, G.A., Konan, B.R. and Saraka, Y.D. (2018) Physicochemical Coconut Water Assessment and of the Microbiological Quality of Its Sugar Extracted of Five Coconuts Ecotypes at the Marc Delorme Station, Côte d’Ivoire. Int ernational Journal of Applied Biology and Pharmaceutical Technology , 1, 24-31.
Vivek, K., Subbarao, K.V., Routray, W., Kamini, N.R. and Dash, K.K. (2019) Application of Fuzzy Logic in Sensory Evaluation of Food Products: A Comprehensive Study. Food and Bioprocess Technology , 13, 1-29. https://doi.org/10.1007/s11947-019-02337-4
Béhérec, F., Droger, D., Herbreteau, V., Desmonts, M.H., Germon, F., Bodin, J.P., Albouy, H., Issanchou, S., Schlich, P. and Joly, K. (2014) Evaluation Sensorielle. Actia. Guide de Bonnes Pratiques. CCSD, ACTIA, 160 p. https://hal.science/hal-01183013
Suffert, F. (2007) Modélisation de cinétiques de la maladie de la tache de la carotte provoquée par un complexe d’agents pathogènes du genre Pythium dominé par le Pythium violae . Canadian Journal of Plant Pathology , 29, 41-55. https://doi.org/10.1080/07060660709507436
Tchuigoua, H.T. (2011) Étude comparative des performances des institutions de microfinance d’afrique sub-saharienne selon leur statut légal. Annals of Public and Coope rative Economics , 82, 63-76. https://doi.org/10.1111/j.1467-8292.2010.00430.x
Vessereau, A. (1992) Méthodes statistiques en biologie et en agronomie. Diffusion TEC & DOC, 337 p.
Mokhtari, W. (2022) Propriétés physicochimique de certains types de sève de palmier ( Phoenix dactylifera L) de la région Touggourt. Département de Génie des Proceeds.
Takoua, Y., Ismail, F. and Christophe, B.Y.C. (2023) Lesiropd’érable—Partie 1: Marché, Production et Physicochimie. Annales des Falsifications , de l ’ E xpertise C himique et Toxicologique , 997, 73 p. https://hal.science/hal-04183508v1
Das, S. and Tamang, J.P. (2023) Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India. Fermentation , 9, Article 301. https://doi.org/10.3390/fermentation9030301
Marlier, L. (2020) Le goût: Une histoire dès la vie prénatale. Correspondances en Métabolismes, Hormones, Diabètes et Nutrition, 1-4. https://hal.science/hal-03065750v1
Seddiki, L.S. and Seddiki, S. (2024) Physicochemical, Microbiological, and Antioxidant Properties of the Palm-Date-Fruit Syrup from Algeria South-West. Nutrition & Santé , 12, 80-89. https://doi.org/10.30952/ns.12.2.4
Diouri, M., Amirach, F. and Meskini, N. (2023) Effet de la concentration et de la granulométrie du son de blé sur la qualité organoleptique du pain et son acceptation par le consommateur. Science et Technologie des Aliments , 6, 1-13. https://doi.org/10.21494/iste.op.2023.0942