Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features.

Abstract

The combination of sensory and instrumental analysis was applied for quality assurance of selected tonic waters. The quantitative descriptive analysis (QDA) in terms of 14 sensory attributes (aroma, astringency, bite, burn, numbing, tongue heaviness, carbonation, mouth coating, sweet taste, sour taste, bitter taste, sweet aftertaste, sour aftertaste, and bitter aftertaste) of selected tonic waters was performed by sensory experts. The results of this analysis were bound with potentiometric sensor results to elaborate mathematical models for prediction of these attributes by partial least squares (PLS) analysis. Predicted values of sensory attributes were in a good agreement with those obtained by sensory experts since the SD on predicted values were relatively low and determination coefficients were high. The only exception was for sweet aftertaste attribute, which model was not so well-fitted, probably due to specific interactions of tonic waters' sweet components. This approach may ensure the standards of food quality regarding sensory parameters with diminishing assessment's time and costs.