Physicochemical properties, sensory characteristics, and volatile compounds of Indonesian traditional drink (Sarabba)

Abstract: ‘Sarabba’ is a popular traditional drink that mostly consumed in South Sulawesi Province, Indonesia. has been known for its health benefits because ingredients contain some spices, but this poorly studied. This study aimed to characterise the physicochemical properties, sensory perception, and volatile compounds of ‘Sarabba’. The importance was provide valuable insight small-scale manufacturers on how use chicken egg yolk sweetened condensed milk can affect properties perception Sarabba. Physicochemical including colour, protein content, total soluble solid, pH, viscosity, evaluation from Sarabba, Sarabba with yolk, milk, were performed study. Volatile extracted by solid-phase microextraction analysed gas chromatography-mass spectrometry also performed. results showed highest content whereas 99 found milk. most common chemical groups identified all include terpenes, alcohols, ketones, ester, alkanes. addition could increase while maintaining liking