| Abstract: | Flavour profiling of apple
vermouth of different treatments has been evaluated by
descriptive analysis. A set of 45
different attributes were used in the experiment. The list of
descriptors, concentration of
standards and the details of technique has also been described.
Based on the flavour profiling,
the principal component analysis (PCA) separated the vermouths
into groups having vermouths with
less than or more than 15% alcohol. PCA was applied to the
means of flavour scores generated
from flavour profiling. All attributes analyzed across 12 vermouths
and the eigen analysis showed that
the data were three dimensional. The Ist
3 PCs accounted for the
highest variation, with 62.5, 16.5
and 5.6% out of total of 84.5% variation. The PCA has successfully
separated the vermouths with 18%
alcohol from 12 or 15% alcohol showing the differences in
flavour profile of these products
due to ethanol content. The Ist PC was defined by astringency,
ethyl
alcohol, phenolic, amyl alcohol,
like plum, grape, apple, apricot, cucumbers, black currant,
berry, rose, acetic acid,
synthetic, green/unripe, salty, lactic, sulphury and spicy while ethyl acetate,
SO2,
allspice, musty, cabbage, earthy, sweaty, vinegary, citrus and raisin defined
weakly this component.
The 2nd PC was defined by acetaldehyde,
caramel, sour, fatty acid, rubbery and bitter while metallic
taste, sharp, mushroom and yeasty
flavours contributed weakly to the 2nd PC. The vermouth of
group 1 and 3-9 have been
separated from others, based on their richness in apple like, plum like,
amyl alcohol, apricot like, ethyl
acetate, astringency and phenolic descriptors while these wines
were not intense for citrus like,
grape like, lactic, cucumbers, black currant, berry like, green/
unripe, salty, soapy, sulphury and
vinegary descriptors. Vermouth of 10-12 defined by 2nd PC with
flavour tones of acetaldehyde and
caramel correlated highly with this PC while these were related
weakly with sour, fatty acid,
bitter, rubbery and these attributes have been highly related with
vermouth of treatment 12. The
sugar concentration must have affected other parameters important
in sensory qualities such as
bitterness. It is concluded that the descriptors described here can
characterize apple vermouth of
different quality attribute. Descriptive analysis along with PCA could
be used for characterizing the
product with respect to flavour and as a tool for further improvement
in the quality of the product. |
