Characterization of aniseed-flavoured spirit drinks by headspace solid-phase microextraction gas chromatography–mass spectrometry and chemometrics

Jurado, José Marcos; Ballesteros, O.; Alcázar, Ángela; Pablos, Fernando; Martín, María Jesús Sánchez; Vı́lchez, J.L.; Zafra-Gómez, A.

doi:10.1016/j.talanta.2006.11.008

Cited by 46 publications

(40 citation statements)

References 24 publications

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“…These compounds were also identified in raki by Yavaş and Rapp 11 and reported to be main contributors of the characteristic taste and odour of the product. On the other hand, Jurado et al 5 found a total of 23 compounds in raki samples by HS-SPME and GC-MS analysis. Trans-anethole (56.78-89.95%), γ-himachalene (0.00-18.25%), cis-anethole (7.50-11.39%) and estragole (0.97-8.34%) were the major volatiles.…”

Section: Resultsmentioning

confidence: 98%

“…The compounds 3-carene, β-pinene, γ-terpinene, ocimene, cinnamol, terpinolene, camphene, alloaromadendrene, γ-elemene, longicyclene, (+)-longifolene, valencene and δ-cadinene were determined in raki for the first time in this study. These were not reported in a paper on the volatile composition of raki 5 , although the same SPME methodology was developed. This may be attributable to the aniseed used for raki production, since the volatile composition of aniseed can change significantly amongst species 9 .…”

Section: Label Ethyl Alcohol Content (%) Descriptionmentioning

confidence: 98%

“…HS-SPME procedure SPME analysis conditions were adapted from a previous work on aniseed-flavoured spirits 5 . Briefly, 6 mL of raki sample and 0.18 g of NaCl were introduced into a 10 mL flask.…”

Section: Description Of the Samplesmentioning

confidence: 99%

“…Little data is available on the volatile components of Turkish rakies 1,5,11,12 . Yavaş and Rapp 11 identified more than 80 volatile compounds in different raki brands from organic extracts obtained by liquid-liquid extraction.…”

Section: Introductionmentioning

confidence: 99%

“…Yavaş and Rapp 11 identified more than 80 volatile compounds in different raki brands from organic extracts obtained by liquid-liquid extraction. In a recent study 5 , 23 compounds including propenyphenols, monoterpenes, sesquiterpenes and hydrocarbons were detected by SPME-gas chromatography-mass spectrometry (GC-MS) analysis of raki samples. Trans-anethole, cis-anethole, estragole, α-himachalene and γ-himachalene were the major compounds.…”

Section: Introductionmentioning

confidence: 99%

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Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Yılmaztekin

Cabaroğlu

Günata

2011

Journal of the Institute of Brewing

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Composition of flavour compounds from several commercial raki samples was determined through headspace solid‐phase microextraction (HS‐SPME) and gas chromatography coupled to mass spectrometry (GC‐MS). The extraction of volatile compounds was performed using a 75 μm CAR/PDMS fibre. Forty three volatile compounds were identified. The major compounds were trans‐anethole (86.47–94.19%), valencene (1.15–6.77%), estragole (2.66–5.46%), and cis‐anethole (0.72–2.33%). Principal component analysis (PCA) enabled the differentiation of the raki samples thanks to compounds arising mainly from aniseed.

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Section: Resultsmentioning

confidence: 98%

Section: Label Ethyl Alcohol Content (%) Descriptionmentioning

confidence: 98%

Section: Description Of the Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Yılmaztekin

Cabaroğlu

Günata

2011

Journal of the Institute of Brewing

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Constituents and Physiological Effects of Mediterranean Plant Foods

Hoffman

Gerber

2011

The Mediterranean Diet

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Development of a suitable lexicon for sensory studies of the anise‐flavoured spirits ouzo and tsipouro

Tsachaki¹,

Arnaoutopoulou²,

Margomenou³

et al. 2010

Flavour & Fragrance J

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Ouzo and tsipouro belong to the group of anise-flavoured spirits that are produced in countries around the Mediterranean Sea. Despite the high commercial value of these spirits, there has previously been no dedicated lexicon to describe their sensory properties. Six commercial samples of ouzo and three commercial samples of tsipouro, selected from different regions of Greece, were analysed using gas chromatography and sensory analysis. Their attributes (odour, taste and aftertaste) were examined in order to create a set of descriptors. Spider webs and principal components analysis (PCA) were used to create a lexicon describing the samples and demonstrating the differences between the two alcoholic beverages. Results from chemical and sensory analyses were combined using PCA and factor analysis. The ability of assessors to separate the products with real differences was confirmed using cluster analysis. A set of descriptors, suitable for these two products, was created and with its use the two products could be discriminated by sensory analysis. The descriptors used for odour were anise, mastic, sweet, alcoholic, herbal, vanilla, menthol and strong; for taste they were sweet, alcoholic, rich, spicy, artificial, aromatic, menthol and caustic; and for aftertaste they were sweet, alcoholic, artificial, spicy and bitter. These descriptors should be a useful methodological tool in future research and development (R&D), in both industry and academia, when studying alcoholic beverages.

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Characterization of aniseed-flavoured spirit drinks by headspace solid-phase microextraction gas chromatography–mass spectrometry and chemometrics

Cited by 46 publications

References 24 publications

Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Constituents and Physiological Effects of Mediterranean Plant Foods

Development of a suitable lexicon for sensory studies of the anise‐flavoured spirits ouzo and tsipouro

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