Cane Sugar vs Beet Sugar: Taste, Processing, and Differences
Author: Ukrainian Psychological Hub · Published: September 29, 2026 · Editorial Policy
Cane sugar and beet sugar are two agricultural routes to essentially the same refined sweetener: sucrose. U.S. food regulations describe sugar, cane sugar, and beet sugar as sucrose obtained by crystallizing juice extracted from sugarcane or sugar beets. Once both products are refined into comparable white granulated sugar, their core chemistry, sweetness function, calories, and carbohydrate content are effectively the same.
The real differences are upstream and sensory rather than nutritional. Sugarcane is a tropical or subtropical grass that stores sucrose in its stalks; sugar beet is a temperate root crop that stores sucrose in a thick root. Their extraction and purification routes differ, and tiny amounts of volatile or minor compounds can survive processing. Controlled sensory research has found that people can sometimes distinguish cane and beet sugars by aroma and by flavor when smell is available, while the same research found no detectable difference in taste alone when aroma was blocked. That distinction between taste and aroma is central to the evidence.
In practical cooking, the answer is similarly nuanced. Both sugars can usually be substituted for each other when the products have the same granulation and refinement level. In one controlled study, source differences were detected in plain sugars, simple syrup, and pavlova, but not in sugar cookies, pudding, whipped cream, or iced tea. The food matrix can preserve, amplify, or mask small source-related differences. That is a stronger conclusion than the popular claim that one source always “bakes better.”
Cane sugar vs beet sugar: the short answer
If you are comparing fully refined white cane sugar with fully refined white beet sugar, both are overwhelmingly sucrose and they perform the same basic jobs in food: they sweeten, dissolve in water, contribute solids and bulk, affect freezing and water activity, participate in thermal reactions, and crystallize under appropriate conditions. The botanical source does not create a different sucrose molecule.
Where the source can matter is in processing history, trace volatile compounds, labeling, agricultural provenance, and a small set of sensory-sensitive applications. The more neutral and highly refined the product, and the more complex the finished food, the less likely the source is to be perceptible. The simpler the matrix—plain crystals, a clear syrup, or a delicate foam—the more room there is for subtle aroma or processing differences to become noticeable.
For readers who want the broader context before comparing the two sources, see Where Does Sugar Come From? Cane, Beets, Fruits, and Milk, How Sugar Is Made: From Plant to Crystal, and Sucrose: What It Is and How It Differs From Glucose and Fructose. Those pages own the broad origin, general manufacturing, and sucrose-definition intents; this article owns the direct cane-versus-beet comparison.
The main differences at a glance
Source. Cane sugar begins with sugarcane, a tall perennial grass. Beet sugar begins with sugar beet, an annual root crop. The USDA Economic Research Service describes both as major U.S. sugar crops and reports that, since the mid-2000s, sugar beets have supplied roughly 55–60% of U.S. domestic sugar production and sugarcane roughly 40–45%.
Molecule. Refined cane sugar and refined beet sugar are both sucrose. Sucrose is a disaccharide composed of one glucose unit chemically linked to one fructose unit. The FDA explicitly notes that sucrose is made by crystallizing sugar cane or beet juice and has a one-to-one glucose-to-fructose structure.
Extraction. Cane processors generally obtain juice by mechanically preparing and crushing or pressing stalks. Beet processors wash and slice roots into thin strips called cossettes, then extract sucrose into hot water by diffusion. Both routes then purify, concentrate, crystallize, separate, dry, and condition sugar.
Refining route. Cane sugar commonly passes through a raw-sugar stage before final white refining, especially where mills and refineries are separate. Beet sugar is commonly taken from root to white crystalline sugar in one continuous factory process. These are common industrial patterns rather than universal laws; plant design and regional practice vary.
Taste and aroma. The underlying sweet taste of sucrose is the same molecule in both. However, a controlled sensory study found source-related differences when aroma was available and no difference when subjects tasted with nose clips, indicating that volatile compounds—not a different sucrose sweetness mechanism—were driving much of the sensory distinction.
Cooking and baking. Comparable refined products are interchangeable in many applications. Controlled testing nevertheless found source differences in simple syrup and pavlova while finding none in several more complex foods. That makes “usually interchangeable” a better evidence-based statement than either “identical in every recipe” or “completely different in baking.”
Nutrition. When the comparison is refined cane sucrose versus refined beet sucrose, there is no meaningful source-based nutritional advantage. A golden, raw, organic, brown, or less-refined cane product is a different product-style comparison and should not be used as evidence that cane origin itself makes sucrose healthier.
What exactly is cane sugar?
Cane sugar is sucrose obtained from sugarcane. Sugarcane stores sucrose in its stalk tissue, and harvested stalks are processed quickly because sugar quality declines after cutting. The USDA Economic Research Service describes sugarcane as a tropical and subtropical perennial grass and one of the principal U.S. raw materials for manufactured sugar.
The phrase “cane sugar” on a retail package can refer to more than one degree of refinement. A white granulated product labeled cane sugar can be highly refined and chemically very similar to white beet sugar. A golden product sold as organic cane sugar, evaporated cane juice, turbinado-style sugar, or another less-refined form may contain more color, surface molasses, larger crystals, or more flavor compounds. In that case, the consumer is comparing both botanical source and product style.
That distinction matters because the English Hub keeps these intents separate. Types of Sugar: White, Brown, Cane, Raw, and Other Sugars explains how source labels and processing styles overlap without meaning the same thing.
What exactly is beet sugar?
Beet sugar is sucrose obtained from sugar beet roots. The USDA describes sugar beets as a temperate crop and the other leading U.S. raw material for manufactured sugar. After harvest, factories wash the roots, slice them into cossettes, extract sucrose into water, purify the juice, evaporate water, crystallize sucrose, separate crystals from mother liquor, and dry the finished sugar.
A white refined beet sugar does not taste like a garden beet simply because the crop is a beet. The manufacturing goal is to separate and crystallize sucrose while removing most nonsugar plant material. The residual sensory question concerns trace volatile and minor compounds at very low levels, not the presence of recognizable beet root tissue in the finished crystals.
The chemistry: both refined sugars are sucrose
The most important factual anchor is regulatory and chemical. 21 CFR § 184.1854 identifies sucrose, sugar, cane sugar, and beet sugar as the same chemical compound and states that sucrose is obtained by crystallization from cane or beet juice after extraction, clarification, and evaporation. The FDA likewise explains that sucrose consists of glucose and fructose joined in a one-to-one ratio.
That means a sucrose molecule isolated from sugarcane does not carry a molecular tag saying “cane,” and a sucrose molecule isolated from a sugar beet does not carry a molecular tag saying “beet.” Source-related differences arise from everything around the sucrose: agronomy, extraction, purification, crystal characteristics, trace compounds, storage, refining, packaging, and the expectations attached to the label.
For the broader chemistry, see Table Sugar: What It Is, What It Contains, and How It Is Used.
How cane sugar is processed
Industrial cane processing begins by getting sucrose-rich juice out of the stalk. The U.S. Environmental Protection Agency AP-42 collection maintains a dedicated cane-sugar processing section, while University of Illinois Extension summarizes the consumer-facing sequence: cane is pressed to extract juice, the juice is concentrated and crystallized, and raw sugar can then move to refining where remaining nonsugar material and color are removed before recrystallization, drying, and packaging.
A simplified cane route is therefore: harvest and prepare stalks → extract juice → clarify → evaporate → crystallize → centrifuge → obtain raw or mill sugar → refine/decolorize as needed → recrystallize → dry and package. Exact equipment and purification aids vary among factories and countries.
The raw-sugar stage is one reason cane processing is often mentally associated with brown or golden crystals, molasses, and a visible progression from “raw” to “white.” But fully refined cane sugar can be as white and neutral-looking as refined beet sugar. Color is not a reliable botanical fingerprint.
How beet sugar is processed
Beet processing starts differently because sucrose is stored inside a root rather than a fibrous stalk. The EPA AP-42 collection contains a separate sugar-beet processing section. Beets are washed and sliced into cossettes, hot water extracts sucrose by diffusion, and the resulting raw juice is purified—commonly with liming and carbonation steps—before evaporation and crystallization.
University of Illinois Extension notes a useful structural difference: beet sugar is commonly processed in one continuous route without the separate raw-sugar stage typical of cane refining. A simplified beet route is: wash roots → slice into cossettes → diffuse sucrose into hot water → purify juice → evaporate → crystallize → centrifuge → dry and package.
This does not mean beet sugar is inherently “more processed.” Processing intensity depends on the specific product and plant. A source comparison is not the same as a refined-versus-unrefined comparison.
Why processing can matter even when the molecule is the same
Food ingredients are rarely experienced as isolated molecular formulas. Two refined sugars can share the same dominant molecule while carrying different trace volatile profiles, different minor constituents, or different crystal-size distributions. Those small differences may be irrelevant in one application and noticeable in another.
The strongest direct evidence here comes from a Journal of Food Science study by Urbanus and colleagues. The researchers found significant differences between tested beet and cane sugars in aroma-only evaluation and in normal tasting where both taste and aroma were available, but no significant difference in taste-only testing with nose clips. That pattern points to aroma as the principal source of the perceptible difference in those samples.
This is also why claims such as “beet sugar is less sweet” are too simple. The sucrose molecule activates the same sweet-taste system. A different aroma, aftertaste, expectation, or crystal behavior can change the overall flavor experience without requiring a different intrinsic sweetness of sucrose.
Do cane sugar and beet sugar taste different?
Sometimes, under controlled conditions, yes—but “taste” needs to be unpacked. Everyday flavor combines gustation, retronasal smell, oral texture, temperature, and expectation. In the 2014 sensory study, 100 panelists could distinguish the sugar sources when aroma was available. When smell was restricted with nose clips, the difference disappeared.
The trained panel in that study described the tested beet sugars with stronger off-dairy, oxidized, earthy, and barnyard aroma notes and more burnt-sugar aroma-by-mouth/aftertaste, while the tested cane sugars were associated with fruitier aroma-by-mouth and a sweeter aftertaste. Those descriptors belong to the specific samples and experimental conditions, not to every beet or cane sugar on the market.
The correct interpretation is therefore narrower than many food blogs suggest: source-related aromatic differences have been demonstrated, but the evidence does not justify declaring every beet sugar earthy, every cane sugar fruity, or cane sucrose chemically sweeter.
What happens when the sugar goes into real food?
A follow-up controlled study tested two beet and two cane sugar brands in multiple foods and beverages. Panelists detected source differences in the sugars themselves, in pavlova, and in simple syrup; they did not detect differences in sugar cookies, pudding, whipped cream, or iced tea. The authors suggested that complex product matrices can mask subtle sugar-source differences, that some products use too little sugar for the difference to stand out, and that normal product variation can exceed the source effect.
This result is extremely useful for home cooks because it turns a vague debate into a conditional rule. Sugar source is most likely to matter when the sugar is sensorially exposed. In strongly flavored, fatty, creamy, baked, or otherwise complex foods, the difference may disappear beneath the rest of the matrix.
Can cane sugar and beet sugar be substituted in baking?
For most household recipes using comparable white granulated products, yes. If a recipe calls for ordinary granulated sugar and the cane and beet products have similar crystal size and moisture, substituting by weight is the cleanest approach. The fundamental sucrose functions are shared.
The evidence also supports keeping a small reservation for delicate systems. Pavlova and simple syrup showed source differences in the controlled product-matrix study. That does not prove that cane is always superior, or that beet sugar always performs worse. It shows that a source effect can survive in some low-complexity or structurally sensitive applications.
For cookies, pudding, whipped cream, and iced tea, the same study found no perceptible source difference. This is why categorical baking folklore should be treated as a claim to test rather than a universal rule.
What about caramel, candy, and crystallization?
Popular baking advice often says cane sugar caramelizes more predictably and beet sugar causes different crystallization. The direct scientific literature is much thinner than the confidence of those claims suggests. The sensory/product research notes differences in thermal behavior and minor composition, but the controlled evidence does not establish a universal “cane caramelizes better” rule across brands, recipes, temperatures, acids, water content, and equipment.
In candy making, tiny process changes—temperature measurement, seed crystals, agitation, dissolved solids, acid, impurities, and cooling history—can dominate outcomes. If a professional formula has been standardized around a specific sugar brand, changing source and crystal specification can be worth validating. For ordinary home use, the source label alone is a weak predictor compared with the actual product specification and technique.
Is cane sugar sweeter than beet sugar?
Not in the sense of containing a different sweetening molecule. Both refined products are sucrose. The sensory evidence is compatible with a difference in overall flavor and aftertaste caused largely by volatile compounds, while taste-only testing did not distinguish the sources.
A person can still sincerely experience one sample as “sweeter” because sweetness judgments are not produced by receptors in isolation. Aroma, expectation, temperature, texture, concentration, adaptation, and context all contribute to the reported experience. The psychological reality of that perception does not make the underlying sucrose molecules different.
Color and crystal size can create false source comparisons
A common mistake is to compare a golden, coarse-grained cane sugar with a fine white beet sugar and then attribute every difference to cane versus beet. That comparison changes multiple variables at once: residual colorants or molasses, crystal size, moisture, surface composition, degree of refining, and botanical source.
A fair source comparison uses products matched as closely as possible for refinement level, granulation, moisture, and use. If one product is turbinado-like or raw and the other is white granulated sugar, the result answers a different question.
Nutrition: is cane sugar healthier than beet sugar?
For matched refined products, there is no meaningful health advantage created by cane versus beet origin. Both are sucrose and contribute essentially the same carbohydrate and energy. The more relevant nutrition distinctions are amount consumed, whether sugars are added or naturally occurring in a food matrix, and the overall dietary pattern—not whether a refined sucrose crystal began in a stalk or a root. See Sugar Nutrition Facts: Calories, Carbohydrates, and Added Sugars for the nutrition-label intent.
Claims that cane sugar is healthier because it is “natural,” “raw,” “organic,” or less processed need the product style separated from the crop source. Organic describes production standards. Raw or less-refined describes processing. Cane describes botanical origin. None of those words, by itself, changes the basic fact that the sweetener is dominated by sucrose.
Likewise, a trace-mineral argument should not be inflated into a health claim. Some less-refined products contain small amounts of minerals or molasses compounds that highly refined white sugar does not, but that is not evidence that refined cane sucrose has a clinically meaningful advantage over refined beet sucrose.
Vegan questions belong to refining, not sucrose chemistry
Some cane-sugar refining systems have used bone char as a decolorizing/filtering aid, while beet-sugar processing follows a different route. The question is therefore about the refinery and processing aid rather than the sucrose molecule. Our separate guide, Is Sugar Vegan? Cane Sugar, Beet Sugar, and Bone Char Explained, owns the vegan intent and explains why brand and refinery verification matter.
What about genetically engineered sugar beets?
In the United States, the USDA Economic Research Service reports that genetically modified varieties accounted for about 95% of planted sugar-beet area in the 2009/10 crop year and states that comparable levels have persisted, while also noting that the specific reporting series has not been updated. This is an agricultural-source distinction. It does not turn sucrose extracted from those plants into a different chemical molecule.
Consumers who care about crop-production method should use a certification or manufacturer statement designed to answer that sourcing question. “Cane” and “beet” are origin terms; they are not complete descriptions of farming system, processing intensity, sustainability, or nutritional quality.
Can the ingredient label tell you whether sugar came from cane or beets?
Often, no. U.S. regulation recognizes “sugar,” “cane sugar,” and “beet sugar” as sucrose, and the ingredient name “sugar” does not necessarily reveal which crop supplied it. The federal sucrose definition explicitly includes both cane and beet sources. A package that specifically says “cane sugar” gives additional source information; a generic “sugar” declaration may not.
That labeling ambiguity helps explain why many consumers have used beet sugar without knowing it. Source becomes salient mainly when a brand chooses to make provenance part of the product identity.
The psychology of cane versus beet: provenance, naturalness, and expectation
Cane-versus-beet is a useful example of how food experience is constructed from both intrinsic sensory input and extrinsic information. The crystals may be chemically near-identical in their dominant component, while the words and images around them carry different associations: tropical cane fields, white roots, “pure cane,” “natural,” “organic,” refinery imagery, regional origin, price, and brand reputation.
A broad psychological review by Okamoto and Dan concluded that extrinsic information such as packaging, brands, and price can bias taste and flavor perception, with expectation as a major mediator. The review describes how experience can shift toward what people expect when an external cue creates a prediction about flavor.
A larger review of packaging, branding, and labeling studies found effects of extrinsic information on taste or hedonic outcomes in 65 of 78 studies, again highlighting expectation as a key mechanism. This evidence supports treating labels as part of the sensory context rather than as neutral wrappers.
Naturalness adds another layer. Research on “natural” claims shows that consumers often infer a cluster of attributes—such as minimal processing, local production, freshness, organic status, or absence of certain technologies—from a single naturalness cue. Those expectations can create a halo that extends beyond what the label literally guarantees.
Applied to sugar, it is plausible that “cane” can evoke a more familiar or more visibly plant-like provenance for some consumers, while “beet” may evoke an industrial or unfamiliar source. That is a plausible interpretation of consumer psychology, not a universal trait and not evidence that cane sugar is objectively more natural.
What happened when researchers actually told people the sugar source?
Sugar-specific research gives an important boundary condition. In a study of 100 panelists, Urbanus, Schmidt, and Lee compared blind and informed evaluations of beet and cane sugar and an orange-flavored beverage. Information condition affected evaluation of the sugars themselves, but source information did not significantly change liking of the orange beverage mix or the prepared beverage.
That finding fits the broader matrix story. When a product is simple and the sugar identity is exposed, source cues and small sensory differences have more room to matter. When orange flavor and the full beverage matrix dominate, sugar-source information may carry much less perceptual weight.
Evidence status: what is established, limited, and overstated
Established evidence. Cane and beet sugar can both yield sucrose; refined products have nearly identical dominant chemical composition; their agricultural and industrial processing routes differ; controlled sensory work has detected source-related aroma/flavor differences; those differences can survive in some simple food matrices and disappear in others.
Limited evidence. The exact practical magnitude of source effects across the enormous range of modern brands, refineries, recipes, temperatures, crystal sizes, and storage conditions is not well characterized by large contemporary trials. The core controlled food-matrix evidence comes from a small research literature, including a 2014 series of studies.
Contested or popular claims. “Cane sugar always caramelizes better,” “beet sugar ruins baking,” “cane sugar is intrinsically healthier,” “beet sugar is less sweet,” and “cane sugar is automatically unrefined” go beyond what the evidence establishes. Some may reflect real experiences with particular products, but source label alone does not prove the mechanism.
How to choose between cane sugar and beet sugar
For ordinary sweetening, baking, coffee, tea, sauces, and most general cooking, choose the refined granulated sugar that meets your price, availability, granulation, sourcing, and certification needs. When comparing products, match the form first: white granulated with white granulated, rather than raw golden cane crystals with white beet sugar.
For simple syrups, delicate foams, confectionery, or professional formulas where small sensory or crystallization differences matter, standardize the brand and test it in the actual recipe. The evidence shows that matrix-dependent differences are possible, so a production trial is more informative than a broad source stereotype.
For vegan, organic, non-GE, regional, sustainability, or ethical sourcing goals, read the relevant certification and manufacturer information. Those goals concern production systems and supply chains; they should not be converted into unsupported claims about the chemistry or healthfulness of the final sucrose.
Frequently asked questions
Are cane sugar and beet sugar chemically the same?
Their dominant refined ingredient is the same chemical compound: sucrose. 21 CFR § 184.1854 explicitly includes sugar, cane sugar, and beet sugar under the sucrose definition. Trace volatile and minor compounds can differ even when the sucrose molecule does not.
Does beet sugar taste different from cane sugar?
It can. Controlled sensory testing detected differences when aroma was available but not in taste-only conditions with nose clips. This indicates that aroma and retronasal smell can drive much of the difference.
Which tastes better: cane sugar or beet sugar?
There is no universal winner. Preference depends on the specific products, context, prior expectations, and the finished food. The direct research can show detectability and liking under defined conditions; it cannot establish one source as universally better.
Can I use beet sugar instead of cane sugar in a recipe?
Usually yes when both are comparable refined granulated sugars. A controlled food-matrix study found no detectable source difference in cookies, pudding, whipped cream, and iced tea, while differences appeared in pavlova and simple syrup. By-weight substitution minimizes problems caused by crystal-size or packing differences.
Is cane sugar healthier than beet sugar?
Not when the comparison is matched refined sucrose products. The meaningful health distinction is not stalk versus root. A less-refined cane product may differ in color, flavor, and tiny amounts of minor constituents, but that is a refinement comparison rather than evidence that cane origin itself makes sugar healthier.
Is beet sugar less sweet?
The sucrose molecule is the same sweet-tasting compound. People may report different overall sweetness or aftertaste because aroma, trace compounds, expectation, particle size, and context influence flavor judgments. Taste-only evidence does not support a simple rule that beet sucrose is inherently less sweet.
Why do some bakers insist cane sugar works better?
Some experiences may reflect real product differences in granulation, trace compounds, moisture, or recipe sensitivity. Controlled research also shows source differences in some matrices. What is not established is a universal direction of superiority across every recipe and brand.
Does all cane sugar contain molasses?
No. Fully refined white cane sugar has had the colored molasses-rich material largely removed. Golden, raw, turbinado-style, and brown cane products are different product styles and should not be treated as representative of all cane sugar.
Is beet sugar usually genetically engineered in the United States?
USDA ERS reports that GM varieties represented about 95% of U.S. sugar-beet planted area in 2009/10 and notes comparable levels afterward, with the caveat that the reporting series has not been updated. The current USDA background page states that limitation explicitly.
Why can “cane sugar” sound more natural even when both are refined?
Food labels can activate expectations about origin, processing, and quality. General research on extrinsic food cues and naturalness expectations shows that such cues can influence attitudes and sometimes sensory experience. For cane versus beet specifically, this should be treated as a context-dependent consumer-psychology mechanism rather than a universal preference.
The practical bottom line
Cane sugar and beet sugar are best understood as different agricultural and processing histories converging on the same principal molecule. For most everyday uses, matched refined products are interchangeable. The scientifically interesting differences live in trace aroma chemistry, processing, product matrix, labeling, provenance, and expectation.
The strongest evidence does not support either extreme. They are not sensorially identical under every condition, because controlled studies can detect source-related aroma differences and matrix-specific effects. They are also not nutritionally or chemically different sweeteners in the way that sucrose and glucose, or sucrose and a non-sugar sweetener, are different. Source matters most when the rest of the system allows it to matter.
Related Articles
How Sugar Is Made: From Plant to Crystal — the full manufacturing sequence shared and contrasted across cane and beet sugar.
Where Does Sugar Come From? Cane, Beets, Fruits, and Milk — the source map for commercial table sugar and naturally occurring sugars.
Sucrose: What It Is and How It Differs From Glucose and Fructose — the chemistry of the molecule both cane and beet processing isolate.
Types of Sugar: White, Brown, Cane, Raw, and Other Sugars — how botanical source, refinement, color, and crystal style create different sugar categories.
Is Sugar Vegan? Cane Sugar, Beet Sugar, and Bone Char Explained — the separate refining-aid and vegan-intent guide.
Sugar Nutrition Facts: Calories, Carbohydrates, and Added Sugars — the nutrition-label context for sucrose and other sugars.
Raw Cane Sugar: What It Is, Taste, Uses, and Processing — how raw cane sugar differs in processing, crystals, flavor, and everyday use.
References
Legal Information Institute. (n.d.). 21 CFR § 184.1854 — Sucrose. Cornell Law School. 21 CFR § 184.1854.
Okamoto, M., & Dan, I. (2013). Extrinsic information influences taste and flavor perception: a review from psychological and neuroimaging perspectives. Seminars in Cell & Developmental Biology, 24(3), 247–255. DOI: 10.1016/j.semcdb.2012.11.001. PubMed.
Schirmacher, H., Elshiewy, O., & Boztug, Y. (2023). That's not natural! Consumer response to disconfirmed expectations about 'natural' food. Appetite, 180, 106270. DOI: 10.1016/j.appet.2022.106270. PubMed.
Skaczkowski, G., Durkin, S., Kashima, Y., & Wakefield, M. (2016). The effect of packaging, branding and labeling on the experience of unhealthy food and drink: A review. Appetite, 99, 219–234. DOI: 10.1016/j.appet.2016.01.022. PubMed.
U.S. Department of Agriculture, Economic Research Service. (2025). Sugar and Sweeteners — Background. USDA ERS.
U.S. Environmental Protection Agency. (n.d.). AP-42, Fifth Edition, Volume I, Chapter 9: Food and Agricultural Industries — sections 9.10.1.1 Cane Sugar Processing and 9.10.1.2 Sugar Beet Processing. US EPA.
U.S. Food and Drug Administration. (n.d.). High Fructose Corn Syrup Questions and Answers. FDA.
University of Illinois Extension. (2024). Sugar and spice make everything nice. Illinois Extension.
Urbanus, B. L., Cox, G. O., Eklund, E. J., Ickes, C. M., Schmidt, S. J., & Lee, S.-Y. (2014). Sensory differences between beet and cane sugar sources. Journal of Food Science, 79(9), S1763–S1768. DOI: 10.1111/1750-3841.12558. PubMed.
Urbanus, B. L., Schmidt, S. J., & Lee, S.-Y. (2014a). Does information about sugar source influence consumer liking of products made with beet and cane sugars? Journal of Food Science, 79(11), S2362–S2367. DOI: 10.1111/1750-3841.12668. PubMed.
Urbanus, B. L., Schmidt, S. J., & Lee, S.-Y. (2014b). Sensory differences between product matrices made with beet and cane sugar sources. Journal of Food Science, 79(11), S2354–S2361. DOI: 10.1111/1750-3841.12670. PubMed.