A study on the importance of colour in pacharan

Byline: T. Fernandez-Garcia (1), Ana Casp (1) Keywords: Key wordsaPacharan; Sensory analysis; Multivariate statistical analysis; Alcoholic beverage Abstract: aPacharan is a traditional drink of Navarra (Spain). This liqueur is an alcoholic drink which ranges from intense pink to red in colour and is based on sloe (Prunus spinosa, L.), essential oils of aniseed, and sugar. A sensory analysis was performed using samples from 21 different brands of commercial pacharan. Stepwise regression was employed to identify the physicochemical parameters responsible for the sensory attributes of colour, visual intensity of colour, and overall impression. The physicochemical variables which best predicted the sensorial attribute colour were colour intensity and titratable acidity. For the visual intensity of colour, key indicators were colour intensity, titratable acidity and hue, the last-mentioned variable having a negative effect. With respect to the overall impression, pH, ethanol content and colour intensity correlated to quality. Author Affiliation: (1) Tecnologia de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Publica de Navarra, E-31006 Pamplona, Spain e-mail: teferga@si.upna.es, ES Article note: Received: 12 February 1998 / Revised version: 13 May 1998