Temporal and hedonic sensory characterization of Peruvian pisco

Pisco is a popular Peruvian not-aged spirit, but its sensory properties have not been defined according to Peruvian standards and scientific literature. In this context, the present study aims to analyze the temporal sensory properties and acceptance of Peruvian Pisco produced in Moquegua-Peru, using the Temporal Dominance of Sensations (TDS) method and a 9-point hedonic scale. To do so, seventy-three consumers evaluated three commercial piscos using the TDS method, selecting dominant sensory attributes during the tasting. Acceptance of each product was recorded at the end of temporal profiling. TDS results were analyzed by band-plot by attributes and dominance durations (analysis of variance – ANOVA, and principal component analysis – PCA with acceptance as a supplementary variable). On the other hand, hedonic data was analyzed by ANOVA followed by the Tukey test at 95% confidence. Results indicated that Biondi pisco was superior (p<0.05) in terms of acceptance, with "green apple", "dried fruit", and "citrus" being the dominant attributes. The remaining piscos, which had lower acceptance, were characterized by unpleasant attributes such as "burnt" and “acetone”. Also, Biondi pisco had longer durations of “citrus”, “raisins”, and “green apple”, which were closely related to acceptance. Nevertheless, the other two piscos had persistent durations of "burnt" and "acetone", which were considered defects. Therefore, it can be concluded that "green apple", "citrus", and "raisins" are the main positive temporal drivers of liking for Peruvian pisco. The findings of this study are crucial for improving the processing and storage conditions of pisco products. This will prevent undesirable flavors like “burnt” and “acetone” enhancing desirable ones like “green apple”, “citrus”, and “raisins”.