VOLATILES AND ACCEPTABILITY OF LIQUEURS FROM KUMQUAT AND GRAPEFRUIT
Main Article Content
Keywords
consumer acceptance, grapefruit, kumquat, liqueur, volatile compounds
Abstract
The aim of this work was to produce liqueurs from "minor" citrus fruits, such as kumquat and grapefruit, to characterize their volatile fraction and to evaluate their acceptability by a consumer test. A limoncello sample (LS) was produced under the same conditions and used for comparison. All new liqueurs were found to be richer in limonene and poorer in oxygenated compounds than LS. In grapefruit liqueur limonene represented the most part (85%) of the volatile fraction. Liqueur from kumquat skin was the richest in volatile compounds, both in number and relative concentration, whereas that from kumquat whole fruit (KWF) was the poorest. All innovative liqueurs were judged to be acceptable, and the KWF liqueur obtained the best flavor score.
References
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Poiana M., Attanasio G., Albanese D. and Di Matteo M. 2006. Alcoholic extracts composition from lemon fruits of the Amalfi-Sorrento peninsula. J. Essent. Oil Res. 18: 432.
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Tripoli E., La Guardia M., Giammanco S., Di Majo D. and Giammanco M. 2007. Citrus ?avonoids: Molecular structure, biological activity and nutritional properties: a review. Food Chem. 104: 466.
Umano K., Hagi Y., Tamura T., Shoji A. and Shibamoto T. 1994. Identi?cation of volatile compounds isolated from round kumquat (Fortunella japonica Swing). J. Agric. Food Chem. 42: 1888.
Vázquez-Araújo L., Rodríguez-Solana R., Cortés-Diéguez S.M. and Domínguez J.M. 2013. Study of the suitability of two hop cultivars for making herb liqueurs: volatile composition, sensory analysis, and consumer study. Eur. Food Res. Technol. 237: 775.
Versari A., Natali N., Russo M.T. and Antonelli A. 2003. Analysis of some Italian lemon liquors (Limoncello). J. Agr. Food Chem. 51: 4978.
Barboni T., Venturini N., Paolini J., Desjobert J.M., Chiaramonti N. and Costa J. 2010. Characterisation of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis berries. Food Chem. 122: 1304.
Barreca D., Laganà G., Tellone E., Ficarra S., Leuzzi U. and Galtieri A. 2009. In?uences of ?avonoids on erythrocyte membrane and metabolic implication through anionic exchange modulation. J. Membrane Biol. 230: 163.
Barreca D., Bellocco E., Caristi C., Leuzzi U. and Gattuso G. 2011. Kumquat (Fortunella japonica Swingle) juice: Flavonoid distribution and antioxidant properties. Food Res. Int. 44: 2190.
Basker D. 1988. Critical values of differences among rank sums for multiple comparisons. Food Technol. 42: 79.
Benavente-García O. and Castillo J. 2008. Update on uses and properties of Citrus ?avonoids: New ?ndings in anticancer, cardiovascular, and anti-in?ammatory activity. J. Agr. Food Chem. 56: 6185.
Bernhard R.A. and Scrubis B. 1961. The isolation and examination of the essential oil of the kumquat. J. Chromatog. A 5: 137.
Caccioni D.R.L., Guizzardi M., Biondi D.M., Renda A. and Ruberto G. 1998. Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum. Int. J. Food Microbiol. 43: 73.
Choi H S. 2005. Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. J. Agr. Food Chem. 53: 1642.
Crupi M.L., Costa R., Dugo P., Dugo G. and Mondello L. 2007. A comprehensive study on the chemical composition and aromatic characteristics of lemon liquor. Food Chem. 105: 771.
Dugo P., Ragonese C., Russo M., Sciarrone D., Santi L., Cotroneo A. and Mondello L. 2010. Sicilian lemon oil: Composition of volatile and oxygen heterocyclic fractions and enantiomeric distribution of volatile components. J. Sep. Science 33: 3374.
Gattuso G., Barreca D., Caristi C., Gargiulli C. and Leuzzi U. 2007. Distribution of ?avonoids and furocoumarins in juices from cultivars of Citrus bergamia Risso. J. Agr. Food Chem. 55: 9921.
Heydanek M.G. and Min D.B.S. 1976. Carbonyl-propylene glycol interactions in flavor system. J. Food Sci. 41: 145.
Högnadóttir Á. and Rouseff R.L. 2003. Identification of aroma active compounds in orange essence oil using gas chromatography–olfactometry and gas chromatography–mass spectrometry. J. Chromatog. A 998: 201.
ISO. 1988. Sensory analysis. Methodology. Ranking (ISO 8587). Geneva (Switzerland): International Organization for Standardization. (Edition obsolete).
Koyasako A. and Bernhard R.A. 1983. Volatile constituents of the essential oil of kumquat. J. Food Sci. 48: 1807.
Mosciano G. 1994a. The good scents company perfumery & flavor raw materials information. http://www.thegoodscentscompany.com/data/rw1545841.html. Accessed 21 May 2015.
Mosciano G. 1994b. The good scents company perfumery & flavor raw materials information. http://www.thegoodscentscompany.com/data/rw1018251.html#toorgano. Accessed 21 May 2015.
Peiró R., Dias V.M.C., Camacho M.M. and Martínez-Navarrete N. 2006. Micronutrient flow to the osmotic solution during grapefruit osmotic dehydration. J. Food Eng. 74: 299.
Peng L.W., Sheu M.J., Lin L.Y., Wu C.T., Chiang H.M., Lin W.H., Lee M.C. and Chen H.C. 2013. Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle). Food Chem. 136: 532.
Pohjanheimo T.A. and Sandell M.A. 2009. Headspace volatiles contributing to flavour and consumer liking of wellness beverages. Food Chem. 115: 843.
Poiana M., Attanasio G., Albanese D. and Di Matteo M. 2006. Alcoholic extracts composition from lemon fruits of the Amalfi-Sorrento peninsula. J. Essent. Oil Res. 18: 432.
Schulz K., Bertaub M., Schlenzc K., Maltc S., Dreßlera J. and Lachenmeierd D.W. 2009. Headspace solid-phase microextraction–gas chromatography–mass spectrometry determination of the characteristic flavourings menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post-offence alcohol drinking claims. Anal. Chim. Acta 646: 128.
Thi Minh Tu N., Onishi Y., Choi H.S., Kondo Y., Bassore S.M., Ukeda H. and Sawamura M. 2002. Characteristic odor components of Citrus sphaerocarpa Tanaka (Kabosu) cold-pressed peel oil. J. Agric. Food Chem. 50: 2908.
Tripoli E., La Guardia M., Giammanco S., Di Majo D. and Giammanco M. 2007. Citrus ?avonoids: Molecular structure, biological activity and nutritional properties: a review. Food Chem. 104: 466.
Umano K., Hagi Y., Tamura T., Shoji A. and Shibamoto T. 1994. Identi?cation of volatile compounds isolated from round kumquat (Fortunella japonica Swing). J. Agric. Food Chem. 42: 1888.
Vázquez-Araújo L., Rodríguez-Solana R., Cortés-Diéguez S.M. and Domínguez J.M. 2013. Study of the suitability of two hop cultivars for making herb liqueurs: volatile composition, sensory analysis, and consumer study. Eur. Food Res. Technol. 237: 775.
Versari A., Natali N., Russo M.T. and Antonelli A. 2003. Analysis of some Italian lemon liquors (Limoncello). J. Agr. Food Chem. 51: 4978.
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Jan 21, 2016
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