Volatile and sensory profiling of cocktail bitters

Johnson, Arielle J.; Heymann, Hildegarde; Ebeler, Susan E.

doi:10.1016/j.foodchem.2015.01.114

Cited by 20 publications

(27 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For instance, terpenic compounds (e.g., α -terpinolene and α -terpinene) were significantly more abundant in Seomae mugwort than in A. princeps ; most of these compounds were not detected in A. princeps (e.g., α -terpinene, 1,8-cineole, camphor, and 4-terpineol; Table 6 ). It has been reported that these terpenic compounds possess characteristic woody, citrus, floral, and herbal flavors [ 19 ], which possibly confer more favorable sensory characteristics when consumed in the present study. Importantly, the sensory attributes of volatile compounds are difficult to predict due to potential associations between aromas of different compounds (e.g., synergistic or masking effects) [ 19 ].…”

Section: Resultsmentioning

confidence: 76%

Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes ofSeomaeMugwort, a Native Korean Variety ofArtemisia argyiH. Lév. & Vaniot

Kim

Shin

Lim

et al. 2015

Journal of Analytical Methods in Chemistry

View full text Add to dashboard Cite

Few studies have investigated Seomae mugwort (a Korean native mugwort variety of Artemisia argyi H. Lév. & Vaniot), exclusively cultivated in the southern Korean peninsula, and the possibility of its use as a food resource. In the present study, we compared the nutritional and chemical properties as well as sensory attributes of Seomae mugwort and the commonly consumed species Artemisia princeps Pamp. In comparison with A. princeps, Seomae mugwort had higher contents of polyunsaturated fatty acids, total phenolic compounds, vitamin C, and essential amino acids. In addition, Seomae mugwort had better radical scavenging activity and more diverse volatile compounds than A. princeps as well as favorable sensory attributes when consumed as tea. Given that scant information is available regarding the Seomae mugwort and its biological, chemical, and sensory characteristics, the results herein may provide important characterization data for further industrial and research applications of this mugwort variety.

show abstract

Section: Resultsmentioning

confidence: 76%

Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes ofSeomaeMugwort, a Native Korean Variety ofArtemisia argyiH. Lév. & Vaniot

Kim

Shin

Lim

et al. 2015

Journal of Analytical Methods in Chemistry

View full text Add to dashboard Cite

show abstract

“…In this study untargeted, rapid GC and LC analyses were used to establish whether whiskeys were individually discriminable, or discriminable according to age or mashbill. As known flavorants were not targetted for analysis, the volatile and non‐volatile profiles from GC and LC are unable to ‘explain’ the sensory results from DA, as has been established in some other studies with alcoholic beverages . Instead, we would like to determine the degree to which the profile separations by these three methods can be said to be similar—to what degree are the apparent similarities reported above (Figures & ) justifiable?…”

Section: Discussionmentioning

confidence: 96%

Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys

et al. 2020

View full text Add to dashboard Cite

American whiskeys are economically and culturally significant beverages with complex sensory profiles; however, how aromas and flavours are linked to mashbill (fermentedwash recipe) and/or aging time in new, charred oak barrels have not been thoroughly investigated. To accomplish this goal, sensory Descriptive Analysis and Chemometric analyses, including Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Liquid Chromatography-Quadrupole-Time-of-Flight-Mass Spectrometry, were conducted to evaluate American whiskeys distilled from controlled mashbills (two bourbons, two ryes) and aged in new, charred oak barrels from the same cooperage and stave lot. Data were analysed using M/ANOVA, Canonical Variate Analysis and Multiple Factor Analysis. The trained Descriptive Analysis panel evaluated all samples and developed a consensus attribute list. Panellists rated samples on 15-pt scales, in triplicate using a Williams Latin Square Design spread over 12 sessions to reduce presentation order effects. Descriptive Analysis results revealed that whiskey samples varied significantly in multivariate profiles and for 18 of 35 attributes by mashbill and aging time at bottling, but not by their interaction. Potentially positive whiskey attributes (e.g., vanilla and apples) are linked to increased aging times and higher corn content whereas other attributes (e.g., vegetal and hay/grassy) are correlated to shorter aging times. All analyses showed similar overall projections in the Multiple Factor Analysis for individual samples. Results from this study can help researchers, consumers, and distillers map sensory profiles of American whiskeys due to mashbill and aging time bottling. © 2020 The Institute of Brewing & Distilling Additional supporting information may be found online in the Supporting Information section at the end of the article.Additional supporting information may be found online in the Supporting Information section at the end of the article.Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys J. Inst. Brew. 2020; 126: 194-205

show abstract

“…For this purpose, it is possible to use classification algorithms that allow to distinguish between various products in an efficient and precise way, based only on their chemical profiles. Up to now, many papers have reported possibility of classifying natural bioactive herbal compositions of various complexity—eg …”

Section: Introductionmentioning

confidence: 99%

“…Up to now, many papers have reported possibility of classifying natural bioactive herbal compositions of various complexity-eg. [20][21][22][23][24][25][26][27][28] LAPV technique 29,30 -large amplitude pulse voltammetry-is an analytical technique based on voltammetric measurements under conditions of temporary cyclic polarization of the working electrode. It is based on application of only dozen of pulses with a constant duration enlarged or reduced by a certain constant voltage value.…”

Section: Introductionmentioning

confidence: 99%

Classification of six herbal bioactive compositions employing LAPV and PLS‐DA

Górski

Kowalcze

Jakubowska

2019

Journal of Chemometrics

View full text Add to dashboard Cite

Numerous medical herbal products available on the market require development of fast and cheap strategies of authenticity control. Such method may be large amplitude pulse voltammetry (LAPV) with boron‐doped diamond electrode (BDDE), combined with chemometric supervised method—partial least squares discriminant analysis (PLS‐DA). The voltammetric method was used to gather the chemical profiles, required to prepare PLS‐DA multivariate classification model. The proposed methodology was successfully applied to classify six ethanol herbal compositions (with content analogous to the commercial products) and provided reliable classification model (without misclassifications).

show abstract

Volatile and sensory profiling of cocktail bitters

Cited by 20 publications

References 34 publications

Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes ofSeomaeMugwort, a Native Korean Variety ofArtemisia argyiH. Lév. & Vaniot

Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes ofSeomaeMugwort, a Native Korean Variety ofArtemisia argyiH. Lév. & Vaniot

Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys

Classification of six herbal bioactive compositions employing LAPV and PLS‐DA

Contact Info

Product

Resources

About