Color Quality of Rose Liqueur

Shen, Sheng‐Feng; Tseng, Kuo Chan; Chao, Feng Ting; Wu, Jian-Qiu

doi:10.1111/j.1745-4557.2007.00115.x

Cited by 12 publications

(12 citation statements)

References 18 publications

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“…A bebida formulada com a maior concentração de polpa e xarope com sólidos solúveis totais de 70 °Brix (L4) foi a que apresentou a menor claridade diferindo estatisticamente de todos os outros licores em razão, provavelmente, do escurecimento enzimático ocasionado pela maior proporção de polpa, somados à contribuição do xarope, que apresentou coloração levemente acastanhada, uma vez que foi o mais concentrado. Shen et al (2007) encontraram valores de L* semelhantes ao elaborarem licor de Rosa hybrida (59,13 a 64,22); já Teixeira et al (2005) reportaram, em licores de banana, L* superior 80.…”

Section: Resultsunclassified

Estabilidade física e química de licores de graviola durante o armazenamento em condições ambientais

Oliveira

Santos

Gomes

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M OObjetivou-se, neste trabalho, desenvolver e avaliar a estabilidade de licores de graviola acondicionados em embalagens de polietileno durante o armazenamento por 240 dias em condições ambientais. Foram elaboradas 5 formulações de licores variando-se as concentrações de polpa (300, 400 e 500 g) e xarope de sacarose (50, 60 e 70 °Brix). As polpas foram maceradas em álcool comercial por 20 dias; em seguida, as misturas foram filtradas, adicionadas de xarope e submetidas a um envelhecimento acelerado em banho-maria, a 60 °C, pelo período de 2 h. Os licores foram acondicionados em embalagens de polietileno de baixa densidade e armazenados em temperatura e umidade relativa médias de 26 °C e 78%, respectivamente. No tempo inicial e a cada 60 dias de estocagem, por 240 dias, os licores foram submetidos às análises de teor alcoólico, açúcares totais, sólidos solúveis totais (SST), acidez total titulável (ATT), razão SST/ATT, pH, atividade de água e cor (L*, a* e b*). Observou-se que o armazenamento promoveu aumentos significativos (p < 0,05) nos valores de açúcares totais, SST e cromaticidades a* e b*. Os parâmetros de teor alcoólico, atividade de água, pH e luminosidade (L*) foram reduzidos enquanto que a ATT e a razão SST/ATT permaneceram estáveis ao final da estocagem. Physical and chemical stability of soursop liqueurs during storage under ambient conditions A B S T R A C TThe objective of this study was to develop and evaluate the stability of soursop liqueurs packaged in polyethylene during storage for 240 days under ambient conditions. Five formulations of liquors were prepared by varying the concentration of pulp (300, 400 and 500 g) and sucrose syrup (50, 60 and 70 °Brix). The pulps were macerated in alcohol for 20 working days, then the mixtures were filtered, added syrup and subjected to accelerated aging in a water bath at 60 °C for 2 h. Liqueurs were packed in low density polyethylene and stored at mean temperature and relative humidity of 26 °C and 78%, respectively. At baseline and every 60 days of storage, for 240 days, the liqueurs were analysed for alcohol content, total sugars, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA ratio, pH, water activity and color (L*, a* and b*). It was observed that storage promoted significant increases (p < 0.05) in the values of total sugars, TSS and a* and b* chromaticities. The parameters of alcohol content, water activity, pH and lightness (L*) were reduced, while TSS/TTA ratio remained stable at the end of storage. Palavras-chave: fruta exótica bebida alcoólica estocagemKey words: exotic fruit alcoholic beverage storage

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Section: Resultsunclassified

Estabilidade física e química de licores de graviola durante o armazenamento em condições ambientais

Oliveira

Santos

Gomes

et al. 2015

Rev. bras. eng. agríc. ambient.

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“…21 Anthocyanins were extracted after soaking in 20% (vol/vol) ethanol solution at a 1:10 ratio (wt/wt) at 25°C for up to 10 days. Samples of the extracts were filtered through Whatman (Maidstone, United Kingdom) No.…”

Section: Determination Of Anthocyaninsmentioning

confidence: 99%

Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe

Malenčić

Cvejić

Miladinović

2012

Journal of Medicinal Food

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The antioxidant activity and contents of various polyphenol classes in the seeds of seven soybean varieties of different seed color and one yellow seed cultivar, representing a reference genotype, were evaluated. Total polyphenols and tannins were determined after extraction of plant material with 70% aqueous acetone, and total flavonoids were extracted with methanol and acetic acid, whereas anthocyanins were extracted with 20% aqueous ethanol. In addition, isoflavone content and composition were determined using high-performance liquid chromatography analysis. Antioxidant activity of seed extracts was evaluated by the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity assay. A positive linear correlation between antioxidant activity and contents of total polyphenols and anthocyanins was established. The highest antioxidant activity was observed in the extracts of black and brown varieties, which also showed high levels of all polyphenol classes examined. Yellow seed had the highest total isoflavone content (3.62 mg/g of dry material). The highest concentration of total daidzein was determined in black seeds (>2.0 mg/g of dry material), and the highest total glycitein and genistein contents occurred in the yellow cultivar (0.53 and 1.49 mg/g of dry material, respectively). According to our results, varieties of black and brown seeds could be of special interest not only for their large content of total polyphenols, ranging from 4.94 to 6.22 mg of gallic acid equivalents/g of dry material, but also for their high content of natural antioxidants such as anthocyanins.

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“…According to Castañeda-Olivares et al, (2010) [ 52 ], the visual appearance in beverages is an important determinant for consumer appearance, and is associated as an indicator of quality. The tonality and shade in herbal liqueurs and spirits depends on the plants used in the elaboration, on the ethanol concentration and titratable acidity of the alcohol base, and on the soaking time during the maceration process [ 53 ].…”

Section: Resultsmentioning

confidence: 99%

Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

Cortés‐Diéguez

Otero-Cerviño²,

Rodeiro-Mougán³

et al. 2020

Foods

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Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

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Color Quality of Rose Liqueur

Cited by 12 publications

References 18 publications

Estabilidade física e química de licores de graviola durante o armazenamento em condições ambientais

Estabilidade física e química de licores de graviola durante o armazenamento em condições ambientais

Polyphenol Content and Antioxidant Properties of Colored Soybean Seeds from Central Europe

Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

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