Abstract

The combination of sensory and instrumental analysis was applied for quality assurance of selected tonic waters. The Quantitative Descriptive Analysis (QDA) in terms of fourteen sensory attributes (aroma, astringency, bite, burn, numbing, tongue heaviness, carbonation, mouth coating, sweet taste, sour taste, bitter taste, sweet aftertaste, sour aftertaste, bitter aftertaste) of selected tonic waters was performed by sensory experts. The results of this analysis were bound with potentiometric sensor results to elaborate mathematical models for prediction of these attributes by Partial Least Squares (PLS) analysis. Predicted values of sensory attributes were in a good agreement with those obtained by sensory experts since the standard deviation on predicted values were relatively low and determination coefficients were high. The only exception was for sweet aftertaste attribute, which model was not so well-fitted, probably due to specific interactions of tonic waters’ sweet components. This approach may ensure the standards of food quality regarding sensory parameters with diminishing assessment’s time and costs. Practical application Elaborated models based on instrumental analysis with potentiometric sensor for prediction of sensory attributes (aroma, astringency, bite, burn, numbing, tongue heaviness, carbonation, mouth coating, sweet taste, sour taste, bitter taste, sweet aftertaste, sour aftertaste, bitter aftertaste) for a group of similar tonic waters ensure the highest standards of food quality assessment in terms of consumers’ sensory preferences. These models might even diminish the role of uncomfortable and expensive, sensory analysis. Elaborated models can be successfully used for quality assessment of given tonic waters before entering the sales network. This new approach to quality assessment can be applied also for other groups of similar beverages.

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