J Sci Food Agric. 2016 Nov;96(14):4760-4771. doi: 10.1002/jsfa.7822. Epub 2016 Jul 11.
- 1Department
of Chemical Engineering, Faculty of Sciences, University of Vigo
(Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain.
- 2Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Tecnological Park of Galicia, San Cibrao das Viñas, Ourense, Spain.
- 3Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
- 4Department
of Chemical Engineering, Faculty of Sciences, University of Vigo
(Campus Ourense), As Lagoas s/n, 32004, Ourense, Spain.
smcortes@uvigo.es.
- 5Laboratory of Agro-food
Biotechnology, CITI-Tecnópole, Tecnological Park of Galicia, San Cibrao
das Viñas, Ourense, Spain. smcortes@uvigo.es.
Abstract
BACKGROUND:
Herbal
liqueurs are alcoholic beverages produced by the maceration or
distillation of aromatic and medicinal plants in alcohol, and are also
highly valued for their medicinal properties. The process conditions, as
well as the number and quantity of the plants employed, will have a
great influence on the quality of the liqueur obtained. The aim of this
research was to optimize these important variables.
RESULTS:
A
Box-Benhken experimental design was used to evaluate the independent
variables: alcohol content, amount of plant and time during the
experimental maceration of plants in grape marc distillate. Four plants
were assessed, with the main compound of each plant representing the
dependent variable evaluated with respect to following the evolution of
the maceration process. Bisabolol oxide A in Matricaria recutita L.,
linalool in Coriander sativum L. and eucalyptol in Eucalyptus globulus
Labill. were quantified using a gas chromatography-flame ionization
detector. Glycyrrhizic acid in Glycyrrhiza glabra L was determined using
a high-performance liquid chromatography-diode array detector. Other
dependent variables were also evaluated: total phenolic content, color
parameters and consumer preference (i.e. appearance).
CONCLUSION:
The
experimental designs allowed the selection of the optimal maceration
conditions for each parameter, including the preference score of
consumers: 70% (v/v) of ethanol, 40 g L-1 plant concentration and a maceration process of 3 weeks. © 2016 Society of Chemical Industry.
© 2016 Society of Chemical Industry.
KEYWORDS:
Box-Benhken design; aromatic and medicinal plant (AMP); color parameters; herbal liqueurs; herbal spirits; maceration process
