Modifying the texture and mouthfeel of flavoured vodka

Abstract

Enhancing the physicochemical and sensory properties of flavoured vodkas using hydrocolloids is of significant interest to the beverage industry. Hydrocolloids like xanthan gum and carboxymethyl cellulose (CMC) can influence texture and stability, yet their specific impacts in alcoholic systems are underexplored. This study aims to evaluate the effect of hydrocolloids on the viscosity, turbidity, rheology, particle size, and sensory attributes of a vodka model system, addressing a gap in understanding their practical applications in alcoholic beverages.
The experimental setup consisted of two beverage model systems (40% ABV and 20% ABV) with 3 different hydrocolloids, namely xanthan gum, CMC 2000, and CMC 40000 at 3 dosage levels (low, medium and high). Xanthan and CMC 40000 had their dosages set at 0.05%, 0.1%, and 0.2% and CMC 2000 had dosage levels of 0.1%, 0.2%, and 0.3%. All samples were incubated at 3 temperatures – 10 °C, ambient temperature, and 35 °C. The stability study was done for 9 weeks for model system 1 (40% ABV) and 4 weeks for model system 2 (20% ABV).
Rheological and sensory analyses were conducted on vodka samples with varying concentrations of each hydrocolloid, measuring parameters including viscosity, turbidity, pH, sedimentation, particle size, and sensory attributes under different storage conditions. CMC 40000 exhibited the highest viscosity, while xanthan gum showed significant shear-thinning behaviour. Xanthan gum increased turbidity, likely due to microgel formation and storage temperature decreased viscosity for CMC samples but not for xanthan samples. Sensory analysis indicated CMC as preferable over xanthan, maintaining closer flavour profiles to the control sample. CMC is recommended for its favourable sensory impact and product stability, with CMC 2000 and CMC 40000 offering customizable viscosity.

Popular Abstract

In the quest for the perfect drink, texture and mouthfeel are just as important as flavour and aroma. This study explores how different hydrocolloids can enhance these sensory characteristics in flavoured vodka. Flavoured vodka is popular for its unique taste, but creating a drink that also has a pleasant texture and mouthfeel can be challenging. Hydrocolloids, like xanthan gum and carboxymethylcellulose (CMC), have the potential to improve these sensory properties. This research aimed to find out which hydrocolloids work best for enhancing the texture and stability of flavoured vodka.
The primary goal was to understand how different types and concentrations of hydrocolloids affect the texture and stability of flavoured vodka. By examining various hydrocolloids, the research sought to determine the best options for creating a smooth, enjoyable drink. Different types and amounts of hydrocolloids were added to flavoured vodka samples. The hydrocolloids studied included xanthan gum and two types of CMC, known as CMC 2000 and CMC 40000. The samples were then analysed for their stability and sensory properties over time.
The study revealed that CMC 40000 produced the thickest vodka, followed by xanthan gum and CMC 2000. Xanthan gum exhibited a unique "shear-thinning" behaviour, making it less thick when stirred or swirled in the mouth, providing a creamy mouthfeel. While all hydrocolloids enhanced texture, they affected appearance and flavour differently. Higher hydrocolloid dosages increased viscosity and cloudiness, with xanthan gum samples becoming clearer over time. Storage temperature influenced the viscosity of CMC samples more than xanthan gum. Sensory analysis indicated that CMC samples provided a smoother texture without off-flavours, making them preferable to xanthan gum, which could mask flavours. High concentrations of CMC 40000 initially resulted in a jelly-like texture, which improved over time. In conclusion, CMC, especially CMC 40000, is recommended for enhancing the texture of flavoured vodka due to its positive impact on sensory attributes and stability. Xanthan gum also improves texture but may introduce unwanted flavours. The choice between different types of CMC depends on the desired thickness and cost considerations.
This research offers valuable insights for the beverage industry, helping to create high-quality flavoured vodkas that not only taste good but also feel good to drink. Imagine a vodka that not only delights your taste buds but also feels luxurious in your mouth – that’s the potential of hydrocolloids and this project.

• author: Mohan, Soumya and Sonai Anand, Srinidhi
• supervisor: Jeanette Purhagen; Anna Randrup
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM02 20241
• year: 2024
• type: H2 - Master's Degree (Two Years)
• subject: Agriculture and Food Sciences
• keywords: Flavoured vodka, alcoholic beverage model system, hydrocolloids, xanthan gum, carboxymethyl cellulose (CMC), rheology, viscosity, turbidity, particle size, storage temperature, stability study, mouthfeel, texture, food engineering, nutrition and food chemistry
• language: English
• id: 9161133
• date added to LUP: 2024-06-12 08:59:53
• date last changed: 2024-06-12 08:59:53