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Phenolic compounds and aroma‐impact odorants in herb liqueurs elaborated by maceration of aromatic and medicinal plants in grape marc distillates
Author(s) -
RodríguezSolana Raquel,
Salgado José Manuel,
Domínguez José Manuel,
CortésDiéguez Sandra
Publication year - 2016
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.377
Subject(s) - aroma , maceration (sewage) , chemistry , phenols , herb , gas chromatography , chromatography , gas chromatography–mass spectrometry , food science , distillation , medicinal herbs , mass spectrometry , traditional medicine , organic chemistry , medicine , materials science , composite material
Twenty‐eight commercial herb liqueurs, elaborated by maceration of aromatic and medicinal plants in grape marc distillate, were analysed. Thirty‐two volatile compounds were identified and quantified by gas chromatography–mass spectrometry, whereas seven phenols were determined by high‐performance liquid chromatography with UV detection. All compounds showed significant differences among the samples analysed as consequence of the initial composition of the distillate and the plants and spices used in the liqueur elaboration. Of the 32 volatile compounds identified, 18 were considered to be impact odorants (odour activity value ≥1) and these were classified into six odorant series. Spice, fruity and floral were the series that contributed the most to the aroma profile of the evaluated liqueurs. A first principal components analysis (PCA) was performed on the concentration of the seven phenols and these accounted for 75.37% of the total variance and a second PCA was performed on the concentration of the 18 impact odorants and these accounted for 60.96% of the total variance; allowing for the classification of the liqueur samples into three different groups. Copyright © 2016 The Institute of Brewing & Distilling