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Pregled bibliografske jedinice broj: 957265

Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe


Hanousek Čiča, Karla; Rupert, Maja; Koczoń, Piotr; Derewiaka, Dorota; Gajdoš-Kljusurić, Jasenka; Petravić-Tominac, Vlatka; Mrvčić, Jasna; Stanzer, Damir
Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe // Journal of The Institute of Brewing, 125 (2019), 1; 143-154 (međunarodna recenzija, članak, znanstveni)


Naslov
Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe

Autori
Hanousek Čiča, Karla ; Rupert, Maja ; Koczoń, Piotr ; Derewiaka, Dorota ; Gajdoš-Kljusurić, Jasenka ; Petravić-Tominac, Vlatka ; Mrvčić, Jasna ; Stanzer, Damir

Izvornik
Journal of The Institute of Brewing (0046-9750) 125 (2019), 1; 143-154

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Mistletoe ; Biska ; grape marc brandy ; aroma compounds

Sažetak
Mistletoe (Viscum album) is mostly used in its herbal form due to its content of diverse biologically active substances. In Croatia's Adriatic region, it is used for production of Biska, a strong alcoholic beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterized by analysis of aroma compounds and physicochemical parameters. We believe that this is the first study of aroma profile of a strong alcoholic beverage produced with mistletoe. The aroma of 14 samples of Biska - five commercial and nine homemade - was analysed for aroma using GC/MS with solid-phase microextraction. A total of 166 aroma compounds were detected. Major components were ethyl esters (medium and long chain fatty acids), fatty alcohols, isopropyl myristate, aldehyde decanal and some terpenes. Distribution of aroma compounds was evaluated by PCA technique. Some significant differences in physicochemical properties were observed including ethanol concentration (28 to 44 % v/v) and pH (4.4 to 6.5). Although the colour of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The commercial samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



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Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus