Optimising the flavour and aroma of gin using mixture design and single botanical distillation : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Shibata, Keiyu2025-02-252025-02-252024https://hdl.handle.net/10182/18147This dissertation investigates the optimisation of gin production through single botanical distillation and the Design of Experiments (DoE) methodology, focusing on blending ratios of botanicals to enhance consumer preference. The single botanical distillation allows for the individual distillation of botanicals at their optimal cutting points, enabling precise flavour and aroma expression. This contrasts with traditional one-shot distillation, where all botanicals are distilled simultaneously, often leading to over- or under-expression of flavours. Using a mixture design within the DoE framework, the research identifies optimal blending ratios for five botanicals: juniper berries, kawakawa, horopito, mānuka, and tarata. Sensory analysis with Check-All-That-Apply (CATA) and a 9-point hedonic scale revealed that "smooth" was a critical factor for consumer preference, while attributes like "nutty" and "chemical" were less favoured. Additionally, Preference mapping highlighted "juniper," "floral," and "citrus" as key drivers of liking. Mixture design analysis found that Botanical 1 and Botanical 2 positively influenced liking scores in higher proportions, while Botanical 3 and Botanical 4 showed negative trends at higher concentrations, and Botanical 5 contributed positively when used moderately. The predicted optimal formulation was identified as Botanical 1-5 with specific percentages, yielding a liking score of 6.04 on a 9-point scale. However, further refinement and larger-scale evaluations are recommended to achieve higher scores. This research underscores the potential of single botanical distillation and DoE in crafting gins that align with consumer preferences, emphasising the importance of "smooth" and balanced botanical proportions. The findings offer valuable insights for craft distilleries aiming to innovate and optimize gin formulations, paving the way for future research in flavour and aroma optimisation and consumer-driven product development.enginsingle botanical distillationDesign of Experiments (DoE)mixture designsensory analysisCATA9-point hedonic scaleexperimental designbotanical characteristicsOptimising the flavour and aroma of gin using mixture design and single botanical distillation : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln UniversityDissertationANZSRC::300602 Food chemistry and food sensory scienceANZSRC::300601 Beverage chemistry and beverage sensory science