scholarly journals Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

2019 ◽  
Vol 57 (3) ◽  
pp. 408-417 ◽  
Author(s):  
Sonja P. Veljović ◽  
Miona M. Belović ◽  
Vele V. Tešević ◽  
Miomir P. Nikšić ◽  
Predrag V. Vukosavljević ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ganoderma Lucidum ◽  
Sensory Quality ◽  
Ethyl Esters ◽  
Herbal Extract ◽  
Alcoholic Beverages ◽  
Volatile Fraction ◽  
Potential Health ◽  
Medicinal Fungus

The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6–18.3), significantly better than the spirits without any additions (16.1–16.9).

scholarly journals Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1336
Author(s):  
Fatjona Fejzullahu ◽  
Zsuzsanna Kiss ◽  
Gabriella Kun-Farkas ◽  
Szilárd Kun
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Beverage ◽  
Sugar Consumption ◽  
Mixed Culture Fermentation ◽  
Organic Acid Production ◽  
Mixed Inocula ◽  
Sensorial Attributes ◽  
Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

2003 ◽  
Vol 9 (5) ◽  
pp. 371-378 ◽  
Author(s):  
A. I. Flouros ◽  
A. A. Apostolopoulou ◽  
P. G. Demertzis ◽  
K. Akrida-Demertzi
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Alcoholic Beverage ◽  
Grape Pomace ◽  
Alcoholic Beverages ◽  
Plastic Containers ◽  
Container Material ◽  
By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

2014 ◽  
Vol 64 ◽  
pp. 166-170 ◽  
Author(s):  
B.T. Iamanaka ◽  
A.A. Teixeira ◽  
A.R.R. Teixeira ◽  
E. Vicente ◽  
J.C. Frisvad ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality

scholarly journals Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

2019 ◽  
Vol 84 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Branko Popovic ◽  
Olga Mitrovic ◽  
Aleksandar Leposavic ◽  
Svetlana Paunovic ◽  
Darko Jevremovic ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Fermentation ◽  
Processing Method ◽  
Hexanoic Acid ◽  
Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

scholarly journals RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS

2021 ◽  
Vol 2 (6) ◽  
pp. e26467
Author(s):  
Amazile Biagionei Maia ◽  
Lorena Simão Marinho ◽  
David Lee Nelson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethyl Acetate ◽  
Sensory Quality ◽  
Chemical Characterization ◽  
Ethyl Lactate ◽  
Alcoholic Beverages ◽  
Yeast Saccharomyces Cerevisiae ◽  
Cane Juice

ABSTRACT The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated.

Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

2019 ◽  
Vol 38 (11) ◽  
pp. 1421-1432
Author(s):  
Elenir L. Leobet ◽  
Ellen C. Perin ◽  
José I. C. Fontanini ◽  
Naimara V. Prado ◽  
Sheila R. Oro ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Drying Process ◽  
Instant Coffee

scholarly journals Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

2021 ◽  
Vol 72 ◽  
pp. 105443
Author(s):  
Alexandre José Cichoski ◽  
Jéssica Soares da Silva ◽  
Yasmim Sena Vaz Leães ◽  
Silvino Sasso Robalo ◽  
Bibiana Alves dos Santos ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Ultrasonic Assisted

Formulation and Evaluation of Fenugreek powder as Nutraceutical from seeds of Trigonella foenum graecum

2021 ◽  
pp. 78-80
Author(s):  
Chitra Govind Rajput
Keyword(s):  
Particle Size ◽  
Volatile Compounds ◽  
Test Particle ◽  
Sensory Quality ◽  
Rich Source ◽  
Chemical Test ◽  
Fenugreek Seeds ◽  
Trigonella Foenum Graecum ◽  
The World

Fenugreek seeds are rich source of protein, minerals, vitamins, gum, fiber, alkaloid, flavonoids, saponin and volatile compounds Fenugreek (Trigonella foenum-graecum) is a legume and it has been used as a spice throughout the world to enhance the sensory quality of foods. It is known for its medicinal qualities such as antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, and immunological activities. There for in this study we prepared the fenugreek powder as nutraceutical from seeds of Trigonella foenum graecum. It is evaluated for chemical test, particle size.

scholarly journals Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Mokhtar Guerfel ◽  
Mohamed Ben Mansour ◽  
Youssef Ouni ◽  
Flamini Guido ◽  
Dalenda Boujnah ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Planting Density ◽  
Major Constituent ◽  
Volatile Fraction ◽  
Olive Cultivar ◽  
Olive Oils

The present study focused on the comparison the chemical composition of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali) grown in four planting densities (156, 100, 69, and 51 trees ha−1). Despite the variability in the triacylglycerols and volatile compounds composition, the quality indices (free fatty acids, peroxide value, and spectrophotometric indices K232and K270) all of the virgin olive oils samples studied met the commercial standards. Decanal was the major constituent, accounting for about 30% of the whole volatiles. Moreover, the chemical composition of the volatile fraction of the oil from fruits of trees grown at the planting density of 156, 100, and 51 trees ha−1was also characterised by the preeminence of 1-hexanol, while oils from fruits of trees grown at the planting density of 69 trees ha−1had higher content of (E)-2-hexenal (20.3%). Our results confirm that planting density is a crucial parameter that may influence the quality of olive oils.

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