Aromatic plants in alcoholic beverages. A review.

Tonutti, Ivan; Liddle, P. A. P.

doi:10.1002/ffj.2001

Cited by 61 publications

(44 citation statements)

References 6 publications

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“…As is the case for many other alcoholic beverages incorporating multiple plant products (for example, gin, absinthe, or chartreuse), the exact formulations of commercially sold bitters are generally kept entirely or partially secret by the companies that make them (Tonutti & Liddle, 2010). This means that the volatile profiles characterized in the current work cannot be compared directly to volatile profiles of the plant products used in each sample, because the complete lists of plant products and their proportions used are not made publicly available.…”

Section: Gas Chromatography-mass Spectrometrymentioning

confidence: 99%

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Volatile and sensory profiling of cocktail bitters

2015

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Section: Gas Chromatography-mass Spectrometrymentioning

confidence: 99%

“…Extracting plant matter into alcohol is an ancient process tracing to the Hippocratic wine of the Greeks (Tonutti & Liddle, 2010). As distilled liquor became more widely available, it was put to use in making plant extractions, mostly for medicinal purposes.…”

Section: Introductionmentioning

confidence: 99%

Volatile and sensory profiling of cocktail bitters

2015

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“…In addition, the presence of thujones and artemisia ketone indicates the use of Artemisia species (Tonutti and Liddle, 2010). However, for carvacrol-type vermouths, their dominant aromatic attribute comes from the monoterpenoid phenol, carvacrol, a major flavorant in summer savory (Satureja hortenis), as well as flavorants from Crete, a type of oregano (Origanum dictamus).…”

Section: Vermouthmentioning

confidence: 99%

Specific and Distinctive Wine Styles

Jackson¹

2014

Wine Science

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“…[5] Franz and co-workers [6] compiled information and examples of the use of aromatic plants, essential oils and volatiles in animal feeding. Tonutti and Liddle [7] give an overview, with examples of industrial practice, of the use of essential oils and volatiles in alcoholic beverages. Antunes and Cavaco [8] discuss the use of essential oils for postharvest decay control.…”

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Aromatic plants, spices and volatiles in food and beverages

Figueiredo

Miguel

2010

Flavour & Fragrance J

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The use of spices, common nowadays, was once a sign of high position, luxury and wealth. The value of food ingredients is thus determined by the time in which one lives, that is, it is a product of fashion, since they are always used in a social context. Many plants used as spices enjoyed fame and undeniable importance in the past but their reign was more or less ephemeral, as they were rejected in favour of others for food seasoning, or simply upstaged and/or used for other purposes.Fashion also dictates how each society sees food and feeding, since Western perceptions are not necessarily similar to Oriental ones, which in many cases add spiritual components to the physical ones. In addition, in the past, the kitchen of the court was diff erent from that of the common people, much as today when the festive kitchen is diff erent, qualitatively and quantitatively, from the kitchen of daily life.Taste evolved, being shaped by the assimilation of new choices and adjusted to suit particular needs, sometimes converting medicines into foods and/or beverages that may now be sought for general consumption outside a medicinal context. As taste evolved with time, some plants gave way to others, but spices in all continue to enjoy prestige and stature with consumers.Spices interact directly with food, modifying fl avour, fragrance and visual appreciation, for example, the fragrance and green colour of mint leaves, either in a meat dish or in ice cream; the yellow of saff ron, in rice and in so many sauces; oregano leaves over a tomato salad; the brown of cinnamon over a sweet-rice dish are proof of this. Spices can thus coexist in decorative (appearance), medicinal (drugs), aromatic (perfumes) and condiment (seasonings) aspects, which contributes to their value for man.In a world of ever-growing globalism, aromatic plants and spices have to address the question: what does the customer want? Consumer tastes are traditional but also appreciate the benefi ts of new fl avours and aromas.Nevertheless, the growing of aromatic plants and spices faces several problems which mean that the industry, the growers and workers must investigate other, less laborious, methods for synthetic or biotechnological alternatives or for the optimization of cultivation conditions.The geographical expansion of production gives a greater likelihood that natural catastrophes will not disrupt market trade, but it is also important to know that local cultivars are much more locally adapted and may have advantages, such as drought resistance, tolerance to saline soils or overfl ow, and thus can use environments unsuitable for other crops or otherwise prone to desertifi cation.Shortening the supply chain may also have a positive eff ect on the local economy and on market trade. Whereas in general, in the past, importing countries undertook plant extraction, today more and more the extraction is performed in the country of production.Although man has used plants for so long, little is really known about the molecular mechanisms behind the production of pla...

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Aromatic plants in alcoholic beverages. A review.

Cited by 61 publications

References 6 publications

Volatile and sensory profiling of cocktail bitters

Volatile and sensory profiling of cocktail bitters

Specific and Distinctive Wine Styles

Aromatic plants, spices and volatiles in food and beverages

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