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

Author

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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)

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.

Suggested Citation

  • Urszula Pankiewicz & Jerzy Jamroz, 2013. "Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(1), pages 66-71.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:1:id:400-2011-cjfs
    DOI: 10.17221/400/2011-CJFS
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    Cited by:

    1. Isabel PAZ & Ascensión FERNÁNDEZ & Carmen MATÍAS & Gabriel PINTO, 2014. "Effect of temperature on the evolution of colour during the maceration of fruits in liquor," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(1), pages 90-95.

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