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Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply
Author(s) -
Harwood William S.,
Parker Megan N.,
Drake MaryAnne
Publication year - 2020
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12546
Subject(s) - perception , sensory system , psychology , cognitive psychology , neuroscience
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 in‐mouth 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 Applications Temporality 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.