Abstract
Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.
Highlights
One of the most important logistical and environmental problems worldwide is the generation of waste from industries, mainly from the textile, livestock, agricultural, chemical, and wood sectors [1,2,3].In wine-producing countries, the residues of winemaking, skins, pulp, seeds, and lees, far from being a problem, represent the opportunity to obtain a product with high added value like distillates or spirits, with the most popular being the Orujos from Spain, the Italian Grappas, the French Marcs, and the Portuguese Bagaçeiras [4,5,6,7]
Similar research works have been published by Donnell et al, (2007) [44] that applied sensory descriptive analysis to develop a list of descriptors for several distilled beverages and Caldeira et al, (2018) [45] that evaluated the sensory and analytical characteristics of blueberry liqueurs elaborated with wine and marc distillates
Indication Protected of Spirits and Traditional Liqueurs from Galicia (IGP) and all of them were collected by technicians of the regulating council
Summary
In wine-producing countries, the residues of winemaking, skins, pulp, seeds, and lees, far from being a problem, represent the opportunity to obtain a product with high added value like distillates or spirits, with the most popular being the Orujos from Spain, the Italian Grappas, the French Marcs, and the Portuguese Bagaçeiras [4,5,6,7]. All these distillates have in common that they come from of the distillation, under similar technology, of the winemaking residues once fermented. Some of them are flavored, such as Ouzos and Tsipouros [19,20,21], or used as an alcohol base to obtain liqueurs [22]
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