Analysis of volatile flavor components and response surface optimization of formula of Fuyu-flavor cocktail

Abstract

Fuyu-flavor cocktail was prepared with Fuyu-flavor base liquor, violet flavor syrup, coconut liqueur and lemon juice as raw materials. Based on the principle of fuzzy mathematical sensory evaluation, using raw materials as independent variables, sensory scores as response values, the formula was optimized by response surface tests. The volatile flavor substances in the raw materials of the Fuyu-flavor cocktail and finished wines with different formula were analyzed, and cluster analysis (CA) and principal component analysis (PCA) were performed based on the detection results. The results showed that 112 and 94 kinds of volatile flavor substances in raw materials and finished wines of Fuyu-flavor cocktail were detected respectively. Ethyl caproate, ethyl enanthate and other esters in Baijiu gave the cocktail fruity and honey, coconut aldehyde in the coconut liqueur gave the cocktail cream and coconut aroma, and ionone in the syrup provided violet flower aroma. The results of CA and PCA showed that the base liquor contents directly affected the cocktail style, and the Fuyu-flavor cocktail samples with different base liquor contents could be distinguished according to the volatile flavor substances. The optimal formula of Fuyu-flavor cocktail was as follows: Fuyu-flavor base liquor 12.0%, violet flavor syrup 18.0%, coconut liqueur 5.0%, lemon juice 0.16%. Under the optimal conditions, the sensory score of Fuyu-flavor cocktail was 81.68.

Keywords

• fuyu-flavor baijiu|cocktail|fuzzy mathematical sensory evaluation|formula optimization|volatile flavor component