INFLUENCE OF ALCOHOL BASE ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF ELDERFLOWER LIQUEUR

Abstract

 The aim of this study was to investigate the influence of different alcohol bases on the sensory and physicochemical properties of elderflower liqueur. Two liqueur samples were prepared using different distillates: grape marc spirit and plum brandy. Sensory evaluation was conducted by both consumers and trained panelists, while physicochemical analyses included the determination of ethanol content, total extract, density, acidity, sulfur compounds, and volatile aroma compounds. The results showed that both samples were well accepted by consumers, with no significant differences in overall liking and taste scores. However, trained panelists identified significant differences between the samples, with the liqueur based on grape marc spirit receiving higher scores for aroma, taste, and overall quality. Physicochemical analysis confirmed differences in volatile composition: the grape marc-based liqueur contained higher levels of esters, while the plum brandy-based liqueur had a higher content of higher alcohols and acids. These findings indicate that the type of alcohol base significantly influences the physicochemical properties and sensory characteristics of elderflower liqueur. Although these differences are clearly perceived by trained assessors, they are less noticeable to consumers. In conclusion, the choice of distillate allows for the development of products with distinct sensory profiles tailored to different consumer preferences.