Gin: production and sensory properties

Aumatell, Montserrat Riu

doi:10.1533/9780857095176.3.267

Cited by 8 publications

(3 citation statements)

References 20 publications

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“…Organic compounds in juniper and the supporting botanicals (terpenes) provide the key flavor components through distillation, generally either via maceration or vapor infusion. Distillation tools and techniques include pot stills, continuous stills, low-pressure vacuum stills, and rotary evaporation [21][22][23][24] The botanical loads (in weight per unit volume) influence how a distiller may choose to reduce the concentration of the terpenes in the gin by mixing in "shots" of neutral spirits at ~ 192-194 proof (96.0%-96.2% ABV), in known quantities. These quantities are called liquid alcohol liters (LALs) or proof gallons.…”

Section: ) Applications Of the Partial Molar Volumes On Gin Multi-sho...mentioning

confidence: 99%

Applications of the Partial Molar Volume Concept in Whisky and Gin Dilutions with Water

Chen,

Abdi,

Torres

2021

JDS

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Section: ) Applications Of the Partial Molar Volumes On Gin Multi-sho...mentioning

confidence: 99%

Applications of the Partial Molar Volume Concept in Whisky and Gin Dilutions with Water

Chen,

Abdi,

Torres

2021

JDS

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“…Indeed, distilleries exploit a wide range of botanicals to craft artisan versions of this spirit with unique and characteristic aromas to appeal to consumers' tastes. Common botanicals utilized in gin production include juniper berries (Juniperus communis L.), coriander seeds (Coriander sativum L.), orange peel (Citrus sinensis), golden shower (Cassia fistula), orris root (Iris florentina L.), cardamom seeds (Elettaria cardamomum L.), angelica root (Angelica archangelica L.), cinnamon bark (Cinnamomum zeylandicum), calamus (Acorus calamus L.), fennel (Foeniculum vulgare), aniseed (Pimpinella anisum), lemon peel (Citrus limon L.), cumin (Cuminum cynimum L.), almond (Prunus amygdalus L.) and licorice root (Glycyrrhiza glaba) [2].…”

Section: Introductionmentioning

confidence: 99%

Key Aroma Compounds in Two Bavarian Gins

et al. 2020

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The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with 15. The study focused on characterizing the aroma profiles and identifying the key aroma-active compounds of the gins. Comparative sensory evaluations of the gins revealed marked differences in their aroma profiles, with the botanical-rich gin exhibiting more citrusy, orangey and fruity notes than the gin containing fewer botanicals. Instrumental analyses by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) using aroma extract dilution assays (AEDA) identified terpenes as the dominant key aroma compounds, specifically limonene, 1,8-cineole, linalool, estragole and trans-anethole, with additional contributions from aldehydes, such as nonanal, and phenylpropanoids, such as eugenol and estragole. Selected compounds were quantified using stir-bar sorptive extraction (SBSE) and stabile isotope dilution analysis (SIDA) with GC-MS analysis. Further, odor thresholds and corresponding odor activity values (OAVs) of these compounds were calculated, with linalool exhibiting the highest OAV in both gins. The present analyses revealed how different botanicals alter the concentrations of key aroma compound constituents and elicit a shift in the overall aroma profile of the final spirit.

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“…The most common and traditional way to distil gin is steep infusion, where a mix of juniper berries and other botanicals are steeped in neutral alcohol or grain neutral spirit (GNS) usually diluted to between 45‐65% vol. Additionally this can be macerated for a specific period of time and temperature . The mixture is then distilled, commonly in copper pot stills, and the condensed liquid separated into fractions termed foreshots, hearts (gin), and tails .…”

Section: Introductionmentioning

confidence: 99%

Influence of distillation parameters on the extraction of Juniperus communis L . in vapour infused gin

2020

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The influence of distillation parameters on the extraction of flavour compounds from the gin botanical Juniperus communis L. using vapour infusion was investigated. The optimum mix of conditions to extract the highest levels of certain compounds was established using a 3 3 -factorial design. Quantification using solid-phase microextraction and gas chromatography coupled mass spectrometry, was performed measuring nine common flavour compounds. The greatest influence was the botanical ratio, whilst the least influential parameter was ethanol concentration for all compounds except terpinen-4-ol. Density functional theory calculations of quantitative structure-activity relationship properties for the flavour compounds were also undertaken to test for molecular influence on solvent extraction. The quantitative structure-activity relationship model showed the highest dipole moment for terpinen-4-ol and the lowest for γ-terpinene.

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Gin: production and sensory properties

Cited by 8 publications

References 20 publications

Applications of the Partial Molar Volume Concept in Whisky and Gin Dilutions with Water

Applications of the Partial Molar Volume Concept in Whisky and Gin Dilutions with Water

Key Aroma Compounds in Two Bavarian Gins

Influence of distillation parameters on the extraction of Juniperus communis L . in vapour infused gin

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