Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2009
Volume 12
Issue 3
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Mazurkiewicz J. , Baranowska H. , Achremowicz B. , Tomasik P. 2009. PHYSICOCHEMICAL EVALUATION OF THE ORGANOLEPTIC QUALITY OF FLAVORED VODKAS, EJPAU 12(3), #06.
Available Online: http://www.ejpau.media.pl/volume12/issue3/abs-06.html

PHYSICOCHEMICAL EVALUATION OF THE ORGANOLEPTIC QUALITY OF FLAVORED VODKAS

Józef Mazurkiewicz1, Hanna M. Baranowska2, Bohdan Achremowicz3, Piotr Tomasik4
1 Department of Physics, University of Agriculture in Cracow, Poland
2 Department of Physics, University of Life Sciences in Poznań, Poland
3 Department of Carbohydrate Technology, University of Agriculture in Cracow, Poland
4 Department of Chemistry, University of Agriculture in Cracow, Poland

 

ABSTRACT


Changes of viscosity of 40% aqueous ethanol (vodka) flavored
with commercially available essences of vanilla, lemon, orange, rum, and cream
applied at concentration of 0.1 and 0.5 w% had no effect upon the macrostructure
of vodka. These admixtures changed solely the flavor of that drink. Such result
was confirmed by changes of the NMR spin-lattice, T1, and spin-spin,
T21 and T22 relaxation times and computer simulations of
the energy of interactions of the molecules of particular essences in aqueous
solutions of ethanol of varying concentration.

Key words: cream essence, computer simulations, lemon essence, mouth feel, orange essence, relaxation times, rum essence, vanilla essence, viscosity.


Józef Mazurkiewicz
Department of Physics,
University of Agriculture in Cracow, Poland
Mickiewicz Ave. 31-120 Cracow, Poland

Hanna M. Baranowska
Department of Physics,
University of Life Sciences in Poznań, Poland
Wojska Polskiego Street 38/42, 60-637 Poznań, Poland

Bohdan Achremowicz
Department of Carbohydrate Technology,
University of Agriculture in Cracow, Poland
Balicka 121, 30-149 Cracow, Poland

Piotr Tomasik
Department of Chemistry,
University of Agriculture in Cracow, Poland
Balicka Street 121, 30-149 Cracow, Poland
phone/fax: (+48 12) 662 43 35
email: rrtomasi@cyf-kr.edu.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.