New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations

Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new herbal bitter liqueur (HBL) on the basis of twelve selected bitter and aromatic plants extracts, with an optimal sensory profile for consumer acceptance. Also, the determination of optimal sugar content in HBL was done. Furthermore, antioxidant (AO) capacity and total phenolic content (TPC) of HBL was evaluated and compared to similar commercial herbal spirits. Among five tested formulations, assessed by 9-point hedonic scale, HBL with the ratio of bitter and aromatic plants 1:4 was the most acceptable. Ideal concentration of sugar in HBL, determined using a just-about-right scale, was found to be 80.32 g/l of sucrose, which is approximately 20% less than the minimum stipulated by European Union Regulation and several times lower than in the majority of commercial liqueurs. Obtained result indicates the possibility of sugar reduction in liqueurs, and suggests the need to carry out sensory analysis before production of these high-calorie beverages. Radical scavenging ability against DPPH and ABTS radicals, as well as ferric reducing antioxidant power and TPC of HBL were convincingly superior in comparison to similar commercial herbal alcoholic beverages. High correlation coefficients between TPC and other assays applied strongly support the significant role of the polyphenols in the total AO capacity of the HBL and other tested commercial herbal spirits. Headspace GC/MS revealed that the most abundant terpenes were menthone (3.75%), eucalyptol (3.42%) and menthol (3.10%), whereas methanol was present in a small amount (4.97 mg/l)

Methanol contents of Turkish varietal wines and effect of processing

Methanol levels of Turkish varietal wines obtained from different representative viticultural regions were determined and the effect of maceration time and pectolytic enzyme treatments on the methanol levels of the red wines were investigated. 164 wine samples (60 white, 4 rosé, 100 red) were analysed by gas chromatography-flame ionisation detector (GC-FID). Methanol levels ranged from 30.5 to 121.4 mg/l in white wines, 62.5 to 84.6 mg/l in rosé, and 61.0 to 207.0 mg/l in red wines. The highest level was found in Sultaniye among the white wines, and in Öküzgözü among the red wines. Methanol content of red wines increased with maceration time. Pectolytic enzyme treatments produced significantly higher methanol levels than the control wine. All the results show that methanol levels of Turkish wines are under the maximum acceptable limits of International Office of Vine and Wine (OIV) and do not represent a risk to consumer health. © 2004 Elsevier Ltd. All rights reserved.The author would like to thank to the University of Cukurova for financial support to this research project (project no. ZF-2002-BAP39). Many thanks to Kavaklidere, Sevilen, Pamukkale, Kocabag, Turasan, Diren wine companies for wine samples

The effect of skin contact on the aromatic composition of the white wine of Vitis vinifera L. cv. Muscat of Alexandria grown in Southern Anatolia

Free and bound aroma (precursors) compounds of the Muscat of Alexandria wines and the effect of skin contact (7 h, at 15°C) on aroma composition have been investigated. The aroma compounds, extracted with the pentan-dichloromethane (2:1) method and Amberlite XAD-2 resin, were analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of 41 free volatile compounds (12 esters, 8 acids, 7 terpenes, 5 alcohols, 4 phenols, 3 C-6 compounds, 2 carbonyl compounds) and 28 bound compounds (10 terpenes, 2 alcohols, 2 C-6 compounds, 5 fatty acids, 6 phenols, 2 C-13 norisoprenoids, 1 carbonyl compound) were identified in Muscat of Alexandria wines. Skin contact treatment increased the total free and bound aroma compound levels, and improved the wine quality by affecting the intensity as well as the quality of aroma

Effect of the skin contact on the Aroma composition of the must of the white Emir grape variety [Kabuk Maserasyonunun Beyaz Emir Üzümünden Eide Edilen Şiranin Aroma Maddeleri Bileşimine Etkisi]

The effect of the skin-contact on the composition of free and glycosidically bound aroma components of the must of Vitis vinifera cv. Emir was investigated. Aroma components were analysed by GC-MS. Seventeen free (3 six-carbon alcohols, 2 terpenols, 2 alcohols, 5 acids, 3 phenols, 2 C-13 norisoprenoids) and 30 bound aroma components (3 six-carbon alcohols, 4 terpenols, 5 alcohols, 5 acids, 9 phenols, 4 C-13 norisoprenoids) were identified. The skin-contact treatment increased amounts of free and glycosidically bound aroma components, potassium, total phenolic compounds and the browning index and the pH value, whereas it decreased the amount of total acidity

The effect of skin contact on the aromatic composition of the white wine of Vitis vinifera L. cv. Muscat Of Alexandria grown in Southern Anatolia

Free and bound aroma (precursors) compounds of the Muscat of Alexandria wines and the effect of skin contact (7 h, at 15 °C) on aroma composition have been investigated. The aroma compounds, extracted with the pentan-dichloromethane (2:1) method and Amberlite XAD-2 resin, were analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of 41 free volatile compounds (12 esters, 8 acids, 7 terpenes, 5 alcohols, 4 phenols, 3 C-6 compounds, 2 carbonyl compounds) and 28 bound compounds (10 terpenes, 2 alcohols, 2 C-6 compounds, 5 fatty acids, 6 phenols, 2 C-13 norisoprenoids, 1 carbonyl compound) were identified in Muscat of Alexandria wines. Skin contact treatment increased the total free and bound aroma compound levels, and improved the wine quality by affecting the intensity as well as the quality of aroma

Confirmatory method for the determination of volatile congeners and methanol in Turkish raki according to European Union Regulation (EEC) No. 2000R2870: Single-laboratory validation

PubMedID: 21563697A method described by European Union Regulation (EEC) No. 2000R2870 was validated and supported by GC/MS analysis for the determination of volatile congeners and methanol in Turkish raki. The method was validated in terms of specificity, accuracy, precision, LOD, LOQ, linearity, and robustness. The specificity of the method was demonstrated, and the method showed excellent accuracy (97.5-100.1%). Linearity was checked in the ranges of 0.200-26.390 mg/100 mL for more volatile compounds and 1.155-48.00 mg/100 mL for less volatile compounds, after concentrations found in Turkish raki were taken into account. The calibration curves of all analytes showed good linearity (R 2 > 0.998). The within-and between-day precision (RSD) values of 11 analytes were in the range of 0.18-4.50%. The LOD and LOQ values were in the range of 0.014-0.362 and 0.045-1.085 mg/100 mL, respectively. The method can be used as an absolute quantification method for the determination of volatile congeners and methanol in Turkish raki and for QC

Methanol and major volatile compounds of Turkish raki and effect of distillate source

Turkish Raki is the traditional anise flavoured distillate beverage produced mainly from a grape distillate called suma. Two types of Raki are produced in Turkey according to the distillate source. They are Type I - a fresh grape Raki produced only from suma and Type II - a Raki produced from a blended distillate of suma and alcohol of agricultural origin (mainly molasses). In this study the content of ethanol, methanol, distillate based major volatile compounds (aldehydes, esters, higher alcohols), aniseed based anethole and estragole, volatile acid and sugar values in two types of commercial Raki samples (40 samples) was deter- mined and the effect of distillate source on the composition was examined. The distillate and the aniseed based major compounds of the Raki samples were analysed by direct injection with a GC-MS-FID according to the European Commission Reference Method. The results of variance analysis and PCA showed that there was a significant difference between the two types of Raki samples. Total volatiles (esters and higher alcohols), methanol, trans-anethole, estragole and sugar values were higher in the samples made from suma alone. All of the analysed component levels of the Turkish Raki samples were in compliance with Turkish Distilled Beverage Regulations. The methanol levels ranged between 28.00-50.87 g/hL absolute alcohol (AA) in Type I samples and 22.03-41.06 g/hL AA in Type II samples. Distillate based total volatiles levels ranged between 136.12- 147.88 g/hL AA, with a mean value of 142.88 g/hL AA, in Type I samples and 102.44-113.45 g/hL, with a mean value of 107.9 g/hL, in the Type II samples. The anise based compound trans- anethole levels were significantly higher in the Type I samples (1,298-1,570 mg/L) than in the Type II samples (1,014-1,199 mg/L). According to distillate based volatiles, the Turkish Raki has a valuable content of volatile substances compared to other anise flavoured spirits. © 2011 The Institute of Brewing & Distilling

The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emird

WOS: 000310654300016PubMed ID: 22939932The influences of fining agents (activated carbon, casein, kieselsol-gelatine, bentonite and polyvinylpolypyrrolidone) and their doses (low, middle, high) on the removal of six pesticides used in viticulture (vinclozolin, penconazole, alpha-endosulfan, imazalil, nuarimol and tetradifon) from white wine were investigated. The pesticides were added into white wine obtained from the Emir grape, and then the wine was clarified with the use of fining agents at low, middle and high doses. After the fining, extraction of pesticides from the wine was made by liquid-liquid extraction. Quantification and identification were performed by the multiresidual method using GC-MS and GC-ECD techniques. The effect of the fining agents on these pesticides ranged from little to large. Of the fining agents, activated carbon showed the largest effect on the removal of pesticides. The pesticide removal efficiencies of the fining agents were in the following order: activated carbon, casein, bentonite and kieselsol-gelatine. Polyvinylpolypyrrolidone (PVPP) had the least effect on the removal of pesticides. A linear relation was not found between fining agent doses and the amount of removed pesticides. alpha-Endosulfan, penconazole, imazalil and tetradifon were removed by the fining agents at the highest levels. Vinclozolin and nuarimol were the pesticides least affected, except activated carbon and casein. (C) 2012 Elsevier Ltd. All rights reserved.Cukurova University Scientific Research FoundationCukurova University [ZF.2003.YL.54]This study was financed by Cukurova University Scientific Research Foundation (ZF.2003.YL.54). The authors wish to acknowledge their support of this Project. Otherwise the authors thank Prof. Dr. Hasan Fenecioglu for correction of the article in English

Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey

Orange (Citrus sinensis) is the third common fruit produced in Turkey. Kozan is a native orange cultivar and one of the most important varieties used in the orange juice industry in Turkey. Despite its importance, the flavour components of Kozan orange juice have not been studied before. In this study, the volatile flavour components of orange juice obtained from the cv. Kozan oranges were investigated. Flavour components were extracted by using Amberlite XAD-2 polymeric resin and eluted by pentane/dichloromethane solvent and then analysed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Thirty-four components, including seven esters, two aldehydes, five alcohols, five terpenes, twelve terpenols, and three ketones were identified and quantified. The major flavour components were linalool, limonene, ß-phellandrene, terpinene-4-ol and ethyl 3-hydroxy hexanoate. © 2003 Elsevier Inc. All rights reserved.The authors would like to express their gratitude to Prof. Dr. Ziya Gunata and Jean-Paul Lepoutre from INRA/IPV-Montpellier (France) for their help in GC-MS analysis, and Muharrem Keskin of Clemson University, SC, USA for critical reading. They would also like to thank the University of Cukurova for its financial support of the research project (No. BAP-GM-99/05)