Sensory evaluation of sorghum spirit
Date Issued
2010
Date
2010
Author(s)
Hsu, Chih-chien
Abstract
Sorghum spirit is the representative distilled spirit in Oriental society. The objective of this project is to establish the judging procedures of sorghum spirit. Commercial sorghum spirits were analyzed for total acid, volatile acidity, total esters, and fusel oil. The volatile compounds were quantified and qualitative in the commercial sorghum spirits using gas chromatography-mass spectrometry (GC-MS). Six panelists were selected and trained, and those who conducted to characterize sensory attributes of commercial sorghum spirits by descriptive analysis, and established the judging procedures. The descriptive analysis include visual（limpid, suspensions）, nose（complex, balance, intensity, nose tingle, taint）, taste（complex, balance, intensity, nasal effects, taint）. The 18 commercial sorghum spirits were scored by scoresheet of sorghum spirit. Principal component analysis（PCA）indicated that nose-balance（r=0.815）and taste-balance（r=0.899）had the highest positive correlation. The highest positive correlation factor in sorghum spirits is balance by sensory evaluation. Six acids, eleven alcohols, forty esters, eight carbonyl compounds, eighteen miscellaneous were qualitative by GC-MS, and used to explain the description of volatile compounds. PCA indicated that acid had higher negative correlation（r=-0.768）, ester and carbonyl compound had positive correlation（r≧0.568）. There four prime esters in sorghum spirits. Esters were quantified and showed the prime aroma in sorghum spirits. Ethyl caproate were quantified and qualitative in the commercial sorghum spirits using GC-MS. The optimal conditions of solid phase microextraction（SPME）are fiber-DVR/CAR/PDMS（50/30μm）, salt 2％, temperature 40 ℃, absorption time HS-SPME: 60min and DI-SPME:30min, alcohol was diluted by deionized water -HS-SPME :15％(v/v) and DI-SPME:5％(v/v). The sorghum spirit scoresheet indicated that flavor in sorghum spirits and can be used to scored.
Keywords: Sorghum spirit, sensory evaluation, solid phase microextraction(SPME),
principal component analysis(PCA), gas chromatography-mass spectrophotometer
Subjects
Sorghum spirit
sensory evaluation
solid phase microextraction(SPME)
principal component analysis(PCA)
gas chromatography-mass spectrophotometer
Type
thesis
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