ASSESSING THE QUALITY OF LIQUEURS BY THE FLAVOR PROFILE
BOZHKO Tatjana,
Applicant of Kyiv National University of Trade and Economics
PAVLISH Larisa,
Candidate of Technical Sciences, Associate Professor at Uzhgorod Insitute of Trade and Economics of Kyiv National University of Trade and Economics
ASSESSING THE QUALITY OF LIQUEURS BY THE FLAVOR PROFILE
Background. Consumption of alcoholic beverages as a means of satisfying certain human needs in many countries is an integral part of lifestyle, culture and life. Conducted researches of consumer preferences showed consumer interest for natural composition and lack of food supplements. Since the organoleptic properties of liqueurs are determining their compliance with the requirements of the consumer is an important factor in their competitiveness. So using flavor profile analysis can express qualitative features of quantity in clear and simple manner.
The aim of the research is to define flavor profile of dessert emulsion cream liqueurs and establish their compliance with hypothetical standard.
Material and methods. The object of study are created developed cream liqueurs Stepova Krasunia, Tsiliushche Dzherelo and Zdorovia, and a control sample Dalkowski Advocaat Starotoruński (Poland).
Flavor spectrum creation method was used to create a profile. Hypothetical product was determined by identifying consuming advantages by means of a questionnaire of targeted category of consumers. To quantify the closest to the standard developed emulsion cream liquor we have calculated an area of built profilograms of all sample.
Results. As a result of the research is defined panel of descriptors that include the following characteristics: alcohol flavor, coffee flavor, aroma of honey, egg tone, vanilla flavor; clean, hot, mild, sweet taste; viscous consistency.
On the basis of the research of consumer’s preferences to liqueur products the flavor profile of hypothetical product was designed and the complience extent to set this new standard. Due to the evaluation of the developed beverages and determination of the ratio of built area profilohram their organoleptic properties to the reference was set.
Conclusion. Based on the analysis of the results it is concluded that the developed emulsion cream liqueurs by organoleptic properties are close to the hypothetical referance and therefore meet the expectations of the target categories of consumers.
Keywords: liqueur, cream liqueur, dessert liqueur, organoleptic methods, flavor profile.
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