SENSORY AND SPECTRAL CHARACTERISTICS OF SELECTED FREEZE-DRIED SPIRIT BEVERAGES

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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

liofilizacja wyroby spirytusowe spektroskopia FT-IR

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EP ID EP104786
DOI http://dx.doi.org/10.151.93/zntj/2013/89/184-194
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