VALIDATION OF VOC-BASED SENSORY PREDICTIONS THROUGH HUMAN SENSORY EVALUATION OF BANANA-FLAVORED RED RICE WINE

Abstract

The research examined whether VOC sensory predictions are reliable by using human sensory panel to evaluate banana-flavored red rice wine. A validation experimental design was applied using three fermentation methods: control, co-fermentation, and blended fermentation. Wine samples were assessed for physicochemical properties and the composition of volatile organic compounds using Gas Chromatography, Mass Spectrometry (GC, MS). Sensory traits were inferred from the relative abundance of aroma-active compounds notably esters, higher alcohols, and organic acids using identified VOC profiles. Validation of these predictions was done through consumer-based sensory using hedonic scale of nine points. Descriptive statistical analysis was operated to summarize physicochemical parameters, VOC composition, and sensory responses; comparative analysis was for examining the agreement between instrumental predictions and actual sensory perception. GC, MS characterization let to the conclusion that the blended fermentation treatment had the best volatile composition and was forecasted to have better aroma, taste and overall sensory quality. Nevertheless, human sensory panel continuously voted control wine as the most favorite sample, revealing little congruence between instrumental predictions and actual consumer responses. The results imply that VOC profiling can be used to get a better understanding of aroma potential but one has to resort to human sensory evaluation for a reliable quality assessment. This research aids in integrating analytical approaches for the evaluation of fermented beverages by showing the significance of combining instrumental chemical measurement and sensory science in product development and quality evaluation.