4.7 Article

Sensory Lexicon and Major Volatiles of Raki Using Descriptive Analysis and GC-FID/MS

Journal

FOODS
Volume 10, Issue 7, Pages -

Publisher

MDPI
DOI: 10.3390/foods10071494

Keywords

raki; volatiles; lexicon; sensory wheel; descriptive analysis

Funding

  1. Mey Alkollu Ickiler San. ve Tic. A. S

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This study focused on developing a sensory lexicon and sensory wheel for Raki, while also determining major volatile compounds using GC-FID/MS. The main sensory attributes of Raki were identified as spicy, anise, sweet, and fruity, with PCA results showing a significant relationship between Raki categories and sensory terms. Major volatile compounds in Raki included n-propanol, 2-methyl-1-propanol, and ethyl-acetate, among others. The characterization of Raki using its sensory descriptors is an important tool for various industries and consumer education.
Raki is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID/MS for Raki. A total of 37 Raki samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&tail aroma and white colour. The Raki sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between the Raki categories and sensory terms and flavour intensities. The GC-MS analyses depicted the following major volatile compounds n-propanol, 2-methyl-1-propanol, 2 and 3-methyl-1-butanol, ethyl-acetate, acetal, acetaldehyde, trans-anethol and estragole. The characterization of the product using its most distinctive sensory descriptors are important tool and can be used for the industry, marketing, consumer education and scientists.

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