Liqueurs, analyses

Aroma compounds in distilled spirits and liqueurs, their levels, odour attributes, and thresholds are most important for quality and authenticity. Using gas chromatography and mass spectrometry, especially the composition of volatile aroma compounds in distilled spirits has been widely investigated [4-8]. By direct injection of an alcoholic distillate it is possible to determine more than 50 components within levels between 0.1 and 1,000 mg L b special methods of extraction can be used to increase this number up to more than 1,000 volatile substances [6]. However, sensory analysis is still indispensable to describe and evaluate spirit drinks. 

Recent developments In microcomputers, sensory analysis and experimental design have made it possible to efficiently evaluate and optimize products. This paper focuses on the conduct and analysis of a study to optimize the flavor constituents of an alcoholic "digestive" liqueur. It illustrates the use of the panel data, and the contributions of the microcomputer as both a tool for gathering data, and as an inexpensive replacement for mainframe computers in statistical computations. 

The analysis of chocolate comprises mainly the tests and determinations indicated below. With chocolates containing inclusions of extraneous substances (whole walnuts, almonds, etc., or liqueurs), it is advisable to separate mechanically the outer layer of chocolate from the included substance and to examine it separately.1... 

Besides the tests and determinations already indicated among the general methods (the tasting, determination of the specific gravity and the tests relating to volatile impurities and to denaturants, are made on the distillate, freed if necessary from essential oils), analysis of liqueurs includes the following. 

In considering the results of analysis of a liqueur, account is taken of its nature and quality and also of the quality of the alcohol used in its manufacture, this being deduced up to a certain point from the taste and from the chemical examination of the distilled alcohol free from essential oils. 

Analyses of Cordials and Liqueurs.—As can be expected from the wide range of proportions cited in Chapter XII for making cordials their composition as shown by analysis also varies greatly. However, Leach (loc. cit.f p. 787) cites the following results compiled by Konig as typical. 

No special methods for the examination of liqueurs and cordials have been included in the Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists. The reader will find that the methods described above are generally applicable to this purpose. The following are. suggested as providing most of the determinations which will be required ... 

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