Development and formation for the descriptive sensory evaluation panel of young alcoholic spirit beverages

Identifier:  TFM:119

Handle: https://hdl.handle.net/20.500.11797/TFM119

Authors:  Garza Moreira, Eduardo

Abstract:
One of the greatest hardships of the food and beverages industry is sensory evaluation of these products. In the case of young distilled beverages, it is also added the fact that the high alcohol content interferes to a greater extent with the organoleptic senses making this task even more difficult. In this current study a training methodology was tested to perform Quantitative Descriptive Analysis of young Muscat distillates. Also, descriptors were evaluated to find most significant characteristics easily assessed in quick and short trainings. Finally, a synergic and antagonist study was performed over four important compounds: Acetaldehyde, Linalool, Ethyl Hexanoate, and Ethyl Acetate. It was found that for the floral descriptor of Linalool it is inhibited by Ethyl Hexanoate and Ethyl Acetate. Also significant interactions between Ethyl Hexanoate-Acetaldehyde and Ethyl Hexanoate-Ethyl Acetate were shown to potentiate the fruity descriptor. Finally, Linalool and Ethyl Hexanoate have a masquerading effect over the Glue/Nail polish remover descriptor.