Paired Preference Tests Tests were
consumers in
significantly different drinking strength and in addition individually Panelists were describe the preference if possible
Sweet perception in Distillates
Introduction
Sensory characteristics as well as economic arguments are major drivers of alcohol and sugar content in distillates.
At which drinking strength the flavor of a distillate develops best, is not clearly defined. Different opinions arise due to various reasons like gustatory influences, product habits, food law and financial aspects.
Ideal sensory characteristics of cherry distillates (Kirsch) in context to drinking strength and preference of sugar
Author: Sonia Petignat-Keller, Daniel Baumgartner, Anna Bozzi orresponding author: sonia.petignat@acw.admin.ch ACW | 2010
0 10 20 30 40 50 60
female male
.
Results Demographics N= 84
strength and preference of sugar content was subject of this study.
Materials and Methods
Raw material, Production method A single variety of cherries was fermented during 21 days and
distilled over two bubble plates with dephlegmator yielding a final alcohol content of 82% (v/v). Sensory assessment of the distillates were carried out after storage at 4°C during 3 months and dilution with deionised water to 5 different drinking strengths:
37.5%, 40%, 42.5%, 45%, 47.5%
alcohol (v/v).
gender Preferences Sensory Assessment
Ranking Test with Expert Panel in regards to drinking strength(%v/v).
37.5% 40% 42.5% 45% 47.5%
p<0.05
37.5% 45%
N=40 0%
10%
20%
30%
40%
female 37.5 45 alcohol %v/v
Preference Tests
carried out with 84 two locations with the different samples in strength (37.5 and 40%v/v) addition of 3% sugar to the preferred sample.
were asked to freely the reason for their
possible.
Sweet perception in Distillates
Discussion and Conclusion
Results show that there is no significant preference overall but looking at gender differneces, women Keller, Daniel Baumgartner, Anna Bozzi Nising
: sonia.petignat@acw.admin.ch
18-25 26-50 51-65 >65
Demographics
looking at gender differneces, women prefer lower volume% cherry distillates and men higher volume%.
With regards to sugar content men showed a tendency to prefer the product with the addition of 3 % sucrose however not significantly whereas women were indifferent.
Results also indicated that sucrose brings out fruitiness in lower alcohol volume% and increases burning and hot trigeminal characteristics of
“Kirsch” with higher alcohol volume%.
Conclusion age
Conclusion
45% v/v
37.5%v/v 3%
Different consumer segments require tailor-made cherry distillates with regards to drinking
strength and sugar content.
male female
45 0 3
alcohol %v/v sugar (%)