Characterization of Sensory Differences in Mixing and Premium Rums Through the Use of Descriptive Sensory Analysis

Ickes, Chelsea M.; Cadwallader, Keith R.

doi:10.1111/1750-3841.13936

Cited by 12 publications

(11 citation statements)

References 14 publications

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“…Sensory profiling of rums was approved by the NCSU Institutional Review Board for Human Subjects (IRB 7743). The sensory lexicon for aged rums used in the study was determined following review of published rum lexicons in four hour‐long roundtable sessions (Ickes & Cadwallader, ; Ickes & Cadwallader, ). During the roundtable sessions, commercial rums were diluted to 20% ABV using deionized water (Donnell, Hulin‐Bertaud, Sheehan, & Delahunty, ; Piggott, Carey, & Canaway, ), prepared for sensory evaluation in tulip‐shaped glasses (235 ml), covered with watch glasses, and were then tasted.…”

Section: Methodsmentioning

confidence: 99%

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Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Harwood

Parker

Drake

2019

Journal of Sensory Studies

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Aged liquors are appreciated worldwide for their complexity, which is largely influenced by a given product's temporal profile. The objective of this study was to evaluate the influence of ethanol concentration on temporal sensory perception of dark rums using temporal check-all-that-apply (TCATA). Trained panelists (n = 8) profiled seven commercial aged rums, each at four ethanol concentrations (10, 20, 30, and 40% alcohol by volume, ABV) in quadruplicate. Fourteen attributes were profiled. During TCATA evaluation, panelists first profiled aroma attributes, then inmouth flavor attributes, and finished with aftertaste attributes for the rums. Results were compared in terms of differences in citation proportion over the course of sample assessment. Higher ethanol concentration resulted in increased citation proportion and duration of basic taste attributes in rums (p < .05). Flavor attributes including caramel, banana, cherry/almond, cooked apple, and vanilla reached maximum citation proportions at 30% ABV that were not significantly different from 40% ABV. These results suggest that ethanol plays a significant role in the temporal sensory perception of aged rums and that ethanol concentrations typically evaluated by trained panels (~20% ABV) may inaccurately represent certain aspects of commercial rums from a temporal perspective. Practical ApplicationsTemporality is an important part of the consumption experience for high-ABV products such as aged rums. Knowing how temporal sensory profiles may change when the product is presented at different alcohol levels will provide valuable insight into how rums may be applied in mixed drink or culinary applications. In addition, trained panel profiling of high-ABV beverages is typically performed at diluted levels. An outline of the differences in dynamic product profiles at different dilutions may serve as a guidance for evaluations where diluted product outcomes are extrapolated to the undiluted commercial product.

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Section: Methodsmentioning

confidence: 99%

“… Note : Adapted from Ickes and Cadwallader (), Ickes and Cadwallader (), and Leksrisompong, Lopetcharat, Guthrie, and Drake (). Developed using ASTM guidelines (ASTM, ).…”

Section: Methodsmentioning

confidence: 99%

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Harwood

Parker

Drake

2019

Journal of Sensory Studies

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“…A hybrid of Qualitative Descriptive Analysis ® (Stone, ) and the Spectrum™ method (Meilgaard et al., ; Muñoz & Civille, ) was used (Ickes & Cadwallader, ). Two rums were evaluated as a dilution series.…”

Section: Methodsmentioning

confidence: 99%

“…A hybrid of Qualitative Descriptive Analysis ® (Stone, 1992) and the Spectrum™ method (Meilgaard et al, 2007;Muñoz & Civille, 1992) was used (Ickes & Cadwallader, 2017a The panelists generated 23 attributes to describe the two different dilution series. The generated terms, term definitions, selected references, reference scores, and reference preparations are shown in Superscripts of the same letter within an attribute indicate no significant difference by Fisher's least significant difference (LSD) test at α = .05.…”

Section: Test Designmentioning

confidence: 99%

“…The decrease in headspace concentration is typically attributed to an increase in the solubility of aroma compounds as the ethanol concentration increases. Ickes and Cadwallader (b) reviewed the current research on ethanol's effects on flavor perception, and their paper provides a more detailed evaluation of the analytical research that has been performed to date.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ethanol on flavor perception of Rum

Ickes

Cadwallader

2018

Food Science & Nutrition

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This is the first sensory study to evaluate the effects of ethanol concentration on flavor perception of distilled spirits. Dilution series of two rums (R1 and R2) were evaluated to gain insight into the effects of ethanol concentration on the flavor perception of distilled spirits. Rums were diluted 1:2 (v/v) either with pure water to a final alcohol by volume (ABV) of 20% (R1‐W and R2‐W) or with an aqueous 40% ABV solution (R1‐E and R2‐E). The later dilution accounted for the flavor dilution effect while keeping the ethanol concentration the same as the original liquors. Descriptive sensory analysis was conducted on both dilution series and the original rums. Twenty‐three attributes were evaluated consisting of eight aroma, four aroma‐by‐mouth, four mouthfeel, two taste, and five aftertaste terms. Results revealed 18 significant attributes for the R1 series. With the exception of silky mouthfeel, all attributes were rated highest in R1 and lowest in R1‐E. The R2 series contained sixteen significant attributes, all of which were rated higher in R2 compared with R2‐E. The flavor profiles of the original rums and those diluted with water were very similar, with the diluted rums generally having slightly lower attribute intensities. In contrast, the rums diluted with 40% ABV had significantly different flavor profiles than the original rums. Results indicate that diluting spirits with water may reduce the odor suppression effects of ethanol or enhance flavor release which appears to counteract the flavor dilution effect.

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