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Volatile and sensory profiling of cocktail bitters
Arielle J Johnson1, Hildegarde Heymann1, Susan E Ebeler1
1Department of Viticulture and Enology, University of California, Davis, CA 95616, United States.
Food Chemistry
|February 28, 2015
Summary
This study analyzed commercial cocktail bitters using gas chromatography-mass spectrometry (GC-MS) and sensory profiling. Chemical compounds were linked to specific aromas, though terpenoids presented complex sensory impacts.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Aromatic cocktail bitters enhance beverage aroma and flavor.
- Bitters are produced via alcoholic extraction of diverse plant materials.
Purpose of the Study:
- To analyze the chemical composition and sensory characteristics of commercial bitters.
- To correlate volatile compounds with sensory descriptors using multivariate statistics.
Main Methods:
- Analysis of sixteen commercial bitters using Gas Chromatography-Mass Spectrometry (GC-MS).
- Sensory profiling to evaluate aroma and flavor characteristics.
- Multivariate statistical analyses, including Principal Component Analysis (PCA) and Partial Least Squares Regression (PLS).
Main Results:
- Significant differences in citrus, celery, and spice profiles were observed among bitters.
- 148 volatile compounds were identified, with significant compositional variation.
- Partial Least Squares Regression (PLS) explained 60% of the variability, linking volatile data to sensory perception.
- Aldehydes and phenylpropanoids correlated with green and spice notes.
Conclusions:
- Volatile compounds in bitters significantly influence their sensory attributes.
- Terpenoid compounds exhibit complex sensory impacts that are challenging to predict due to diverse aroma qualities and potential interactions.
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