Sensory Quality Analysis of Water Produced by Nano Filtration Followed by Difference of Hardness as CaCO3 for Alcoholic Beverages

2021 ◽  
Vol 29 (4) ◽  
pp. 11-19
Author(s):  
Jae Bum Kim ◽  
Sung Hyuk Park
Keyword(s):  
Sensory Quality ◽  
Alcoholic Beverages ◽  
Quality Analysis ◽  
Nano Filtration

scholarly journals Ozonated water in the post-harvest treatment of coffee fruits

2016 ◽  
Vol 20 (9) ◽  
pp. 862-866 ◽  
Author(s):  
Fernando J. B. Brandão ◽  
Marco A. M. Biaggioni ◽  
Felipe C. S. Sperotto ◽  
Erika Fujita ◽  
Paula L. Santos ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Reducing Sugars ◽  
Water System ◽  
Quality Analysis ◽  
Partial Reduction ◽  
Negative Results ◽  
Constant Rate ◽  
Recirculating Water System ◽  
Ozonated Water

ABSTRACT Ozone is used in many countries for the treatment of effluents, becoming a viable alternative in sanitation of coffee wastewater. However, the strong ozone oxidation, responsible for its germicidal effect, can also compromise grain and beverage quality. The objective of this study was to evaluate the quality of Arabica coffee in different periods of treatment with ozonated water and its effect after drying. Coffee fruits were subjected to ozonation at regular intervals of 0, 5, 10, 20, and 30 min, with continuous stirring promoted by a recirculating water system at constant rate of 1 ppm of solubilized ozone. The design was completely randomized with five treatments and four replicates. After obtaining the data, the analysis of variance was performed and means were compared by Tukey test (p ≤ 0.05). The results showed a partial reduction of fungi after washing with ozonated water, but the same effect was not observed after drying. For coffee quality analysis, the longest times of exposure to the solubilized gas in the water produced some negative results in electrical conductivity and total and reducing sugars. However, the sensory quality of the beverage was maintained.

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.

scholarly journals Influence of microbiota and metabolites on the quality of tobacco during fermentation

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Jingjing Li ◽  
Yuanyuan Zhao ◽  
Yanqing Qin ◽  
Hongzhi Shi
Keyword(s):  
Sensory Quality ◽  
Quality Analysis ◽  
Sphingolipid Metabolism ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Tobacco Leaves ◽  
Period 2 ◽  
Fermentation Period ◽  
Metabolomics Analysis

Abstract Background To explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation. Methods Tobacco leaves were fermented at 25 °C, 35 °C, and 45 °C for 2, 4, and 6 weeks, respectively. For identification of the best fermentation temperature, physicochemical properties and sensory quality of fermented tobacco were investigated. Subsequently, based on the appropriate temperature, 16 s rRNA sequencing and metabolomics analysis of tobacco were performed to monitor the change of microbes and metabolites during fermentation process (from 2 to 6 weeks). Results Sensory quality analysis indicated that fermentation at 45 °C for 6 weeks represented the optimum condition. Metabolomics analysis showed that a total of 415 metabolites were annotated. The increase of fermentation period led to significant changes of metabolites. Results revealed an increase in concentration of L-phenylalanine and sphingosine as well as decreased concentration of betaine and phytosphingosine with the prolongation of fermentation period (2 to 6 weeks). Distinct changes in the microbiota were also observed with prolongation of the fermentation time. Results revealed that Pseudomonas, Pantoea, and Burkholderia were dominant bacteria in fermentation at 45 °C for 6 weeks. With the extension of the fermentation time, the abundance of Pseudomonas increased, while that of Sphingomonas and Methylobacterium decreased. Furthermore, microbiota profiles were tightly relevant to the altered metabolites, especially compounds involved in the sphingolipid metabolism. Conclusion Suitable fermentation conditions were 45 °C for 6 weeks; phytosphingosine and sphingosine might affect tobacco fermentation via the sphingolipid metabolism pathway. This study provides a theoretical basis for guiding tobacco fermentation and gives insights into reducing harmful substances during tobacco fermentation.

scholarly journals Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition and Sensory Characteristics

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2498
Author(s):  
Faisal Eudes Sam ◽  
Teng-Zhen Ma ◽  
Rafia Salifu ◽  
Jing Wang ◽  
Yu-Mei Jiang ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Membrane Separation ◽  
Ethanol Concentration ◽  
Aroma Compounds ◽  
Alcoholic Beverages ◽  
Wine Quality ◽  
Alcohol Content ◽  
The Past ◽  
Volatile Aroma ◽  
Removal Technique

The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.

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 Application on sensory prediction of Chinese Moutai-flavour liquor based on ATR-FTIR

2019 ◽  
Vol 79 ◽  
pp. 03001
Author(s):  
Fan Wang ◽  
Chunfu Shao ◽  
Qi Chen ◽  
Tianyi Meng ◽  
Changwen Li
Keyword(s):  
Sensory Quality ◽  
Prediction Models ◽  
Data Selection ◽  
Quality Analysis ◽  
Classification Models ◽  
Verification Of Models ◽  
Sensory Prediction ◽  
Selection Of

ATR-FTIR combined with chemometrics was applied to establish SVM classification models aiming to evaluate sensory quality of Chinese Moutai-flavour liquor. Transformation of ATR-FTIR data, selection of effective wavenumbers as well as determination of c and gamma were performed in succession, while the verification of models was deployed applying unknown samples. Finally, taste-prediction models of raw grain and cleanliness have an accuracy reaching 90%. Model of after-taste has an accuracy of 80% and others are lower than 70%. As for some flavours, ATR-FTIR and chemometrics technology provided an effective method for quality analysis of Chinese Moutai-flavour liquor.

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