Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

Abstract

The BOnisiówka^nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed on the list of regional and traditional products of the Ministry of Agriculture and Rural Development in Poland. It is produced from multiflower honey, black elderberry flower syrup, and spirit. Due to fact that the BOnisiówka^nalewka liqueur has never been investigated, these studies are the foundation for further work on this regional alcoholic beverage. The main aim of this work is the authenticity assessment of the BOnisiówka^nalewka liqueurs by means of qualitative characteristics of volatile fraction and sensory evaluation. Tentative identification has been performed using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). Application of GC×GC-TOFMS allowed for detection of around 350 compounds present in the volatile fraction of the BOnisiówka^from which 102 compounds were tentatively identified. PCA results showed that the first two principal components constitute 96.98% of total variance. Statistical analysis was used to visualize relations between tentatively identified compounds; therefore, it has been demonstrated that 23 chemical compounds may have significant influence on the overall flavor and taste of the BOnisiówka^. These substances belong to four chemical classes, in which the greatest number is represented by esters (13), aldehydes (6), alcohols (3), and one terpene compound.According to the sensory evaluation, the Onisiówka is characterized by sweet, honey, fruity, flowery, bitter, and spirituous flavor and taste.

Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception

“…In fact, the panelists detected some green and floral notes, and a fruity taste (chestnut, cabbage, and cherries). Those floral and green fragrances may be due to the presence of some volatile compounds, as ethyl octanoate and 1-hexanol as reported by Śliwińska et al [30]. Calendula showed woody (cedrus), floral (marigold and orange blossom), and fruity (banana, mandarin and peach) fragrances that were reported by panel (Fig.…”

“…First, it is known that the volatile compounds present at higher concentration are not necessarily the major contributors of odor [28]. In borage flowers, a high number of esters associated to fruity fragrances were detected [13,26,30]. In fact, the panelists detected some green and floral notes, and a fruity taste (chestnut, cabbage, and cherries).…”

“…Regarding Johnny Jump up and pansies, the panel detected floral fragrances for both flowers. β-Ocimene and 1-hexanol are important floral scents in different flowers [31][32][33][34] and their odor was described as floral [30], while β-myrecene is described as sweet and fruity. Therefore, these components might play an important role in the sweet, floral aroma of these two samples.…”

Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics

“…In contrast, butyl and propyl hexanoate were detected in late‐ripening samples (after 127 days). Additionally, ethyl‐3‐hydroxy hexanoate and butyl hexanoate were also in the group of esteric volatiles with a typical high strength of waxy, fruity, and sweet flavor (Śliwińska et al., 2017). The third constituent of volatile compounds is ketones (7.31%).…”

Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa

“…Honeybush tea was shown to have α-myrcene (GC8), which was subsequently detected also in the blend of bush and honeybush tea. This compound was previously identified in alcoholic beverages [25]. However, β-myrcene, the trans arrangement of myrcene, was previously identified in honeybush tea [26].…”