A study on the importance of colour in pacharán

Abstract

 Pacharán 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 pacharán. 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.