Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar

Urszula Pankiewicz and Jerzy Jamroz
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Urszula Pankiewicz: Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences, Lublin, Poland
Jerzy Jamroz: Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences, Lublin, Poland

Czech Journal of Food Sciences, 2013, vol. 31, issue 1, 66-71

Abstract: Ten trained panelists evaluated the perceived density as well as the physical and perceived viscosities of the product obtained by blending ethanol with pear nectar. There was a link between the concentrations of ethanol in pure vodka and in its blend with the nectar, and the perceived sensory viscosity and the drink density. There was a very good (R2 = 0.9442) and poor (R2 = 0.6464) correlation, respectively, between the experimentally found density and viscosity and the perceived viscosity of aqueous ethanol. These properties of aqueous ethanol and alcohol pear drinks correlated very well (R2 = 0.9430 and 0.9774) with one another. 50% ethanol with the nectar had a density similar to that of aqueous ethanol solution taken as the standard. The admixture of the pear nectar increased the sensory sensitivity of the viscosity measurements of these solutions. The correlation between the perceived and physical viscosities could be used as a guide for the sensory and qualitative control of vodkas.

Keywords: alcohol; nectar; model alcohol; perceived density; perceived viscosity (search for similar items in EconPapers)
Date: 2013
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:400-2011-cjfs

DOI: 10.17221/400/2011-CJFS

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