<i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages

The present work is an evaluation of the chemical composition of the aroma and the sensorial characters of a beer flavored with <i>Hibiscus rosa-sinensis</i> flowers. Moreover, the total polyphenol, flavonoid and anthocyanin contents and the antioxidant activity of the plant materials an...

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Autores principales:	Ylenia Pieracci, Luisa Pistelli, Matteo Lari, Matteo Iannone, Andrea Marianelli, Roberta Ascrizzi, Laura Pistelli, Guido Flamini
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Chinese hibiscus beer pale ale liqueur HS-SPME GC–MS Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/78194f30200c463ab0292b8d305fd706
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spelling	oai:doaj.org-article:78194f30200c463ab0292b8d305fd7062021-11-11T14:59:27Z<i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages10.3390/app112198642076-3417https://doaj.org/article/78194f30200c463ab0292b8d305fd7062021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/9864https://doaj.org/toc/2076-3417The present work is an evaluation of the chemical composition of the aroma and the sensorial characters of a beer flavored with <i>Hibiscus rosa-sinensis</i> flowers. Moreover, the total polyphenol, flavonoid and anthocyanin contents and the antioxidant activity of the plant materials and beers were assessed. A comparison with a liqueur flavored with the same hibiscus flowers was also performed. Non-terpene derivatives constituted the main class of components of the aroma of both samples, representing 96.4% of the whole volatilome in the control beer and 99.0% in the hibiscus one. Among this class, esters were the most abundant compounds, being significantly higher in the treated sample (77.6%) than in the control (68.4%), followed by the alcohols (20.9% in control beer and 18.8% in hibiscus beer). From a sensorial point of view, the control beer was characterized by malty and hoppy notes, attributable to the noticeable content in myrcene and α-humulene in its headspace, while in the hibiscus beer, floral and fruity notes, typical of esters and alcohols, prevailed. The polyphenol content was significantly higher in the treated beer (143.96 mg/g) than in the control, as well as the total flavonoids and the total anthocyanins, and, consequently, the antioxidant activity (DPPH-assay).Ylenia PieracciLuisa PistelliMatteo LariMatteo IannoneAndrea MarianelliRoberta AscrizziLaura PistelliGuido FlaminiMDPI AGarticleChinese hibiscusbeerpale aleliqueurHS-SPMEGC–MSTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 9864, p 9864 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Chinese hibiscus beer pale ale liqueur HS-SPME GC–MS Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	Chinese hibiscus beer pale ale liqueur HS-SPME GC–MS Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Ylenia Pieracci Luisa Pistelli Matteo Lari Matteo Iannone Andrea Marianelli Roberta Ascrizzi Laura Pistelli Guido Flamini <i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages
description	The present work is an evaluation of the chemical composition of the aroma and the sensorial characters of a beer flavored with <i>Hibiscus rosa-sinensis</i> flowers. Moreover, the total polyphenol, flavonoid and anthocyanin contents and the antioxidant activity of the plant materials and beers were assessed. A comparison with a liqueur flavored with the same hibiscus flowers was also performed. Non-terpene derivatives constituted the main class of components of the aroma of both samples, representing 96.4% of the whole volatilome in the control beer and 99.0% in the hibiscus one. Among this class, esters were the most abundant compounds, being significantly higher in the treated sample (77.6%) than in the control (68.4%), followed by the alcohols (20.9% in control beer and 18.8% in hibiscus beer). From a sensorial point of view, the control beer was characterized by malty and hoppy notes, attributable to the noticeable content in myrcene and α-humulene in its headspace, while in the hibiscus beer, floral and fruity notes, typical of esters and alcohols, prevailed. The polyphenol content was significantly higher in the treated beer (143.96 mg/g) than in the control, as well as the total flavonoids and the total anthocyanins, and, consequently, the antioxidant activity (DPPH-assay).
format	article
author	Ylenia Pieracci Luisa Pistelli Matteo Lari Matteo Iannone Andrea Marianelli Roberta Ascrizzi Laura Pistelli Guido Flamini
author_facet	Ylenia Pieracci Luisa Pistelli Matteo Lari Matteo Iannone Andrea Marianelli Roberta Ascrizzi Laura Pistelli Guido Flamini
author_sort	Ylenia Pieracci
title	<i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages
title_short	<i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages
title_full	<i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages
title_fullStr	<i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages
title_full_unstemmed	<i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages
title_sort	<i>hibiscus rosa-sinensis</i> as flavoring agent for alcoholic beverages
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/78194f30200c463ab0292b8d305fd706
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<i>Hibiscus rosa-sinensis</i> as Flavoring Agent for Alcoholic Beverages

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