SENSORY AND SPECTRAL CHARACTERISTICS OF SELECTED FREEZE-DRIED SPIRIT BEVERAGES
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 4
Abstract
The objective of this study was the sensory and spectral assessment of spirits beverages, such as vodka, gin, whisky, and brandy that underwent a process of lyophilisation. Freezed samples of spirit beverages (-80 ºC) were lyophilized in an ALPHA1-4 LDC-1m (Christ company) lyophilizator. The process parameters were constant, i.e.: pressure: 63 Pa; safety pressure: 103 Pa; time: 1.5 h. The sensory analysis was conducted using a profiling method with uni-polar category scale. Infrared spectra of freeze-dried liquid materials were registered by a transmittance method with the use of KRS crystal plates in the classic spectral range of 4000 - 370 cm-1. The spectral data were analyzed by a discriminant analysis module of the Omnic 8 software. With the process parameters applied, ethanol was the first to evaporate and, therefore, the obtained mixtures were alcohol-free. Thus, the lyophilisation process can be a gentle way to remove ethanol and water from a mixture and, at the same time, to save other important ingredients, such as dyes, flavours, or aromas.
Authors and Affiliations
Katarzyna Sujka, Piotr Koczoń, Agata Górska, Magdalena Wirkowska
Keywords
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- EP ID EP104786
- DOI http://dx.doi.org/10.151.93/zntj/2013/89/184-194
- Views 68
- Downloads 0
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