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Banana liqueur: Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds
Abstract
The objective of this study was to evaluate the acceptability of liqueur based on its sensory profile, physicochemical composition and presence of the volatile compounds responsible for the aroma of the banana and banana liqueur. Sensory acceptance was conducted to investigate the effect of alcohol content of the extracting solution on produced liqueurs. In addition, liqueurs were elaborated using different contents of alcohol and sugar, which were evaluated as for pH, soluble solids, refractive index, density, absorbance, colorimetric parameters, besides the sensory analysis to judge the overall impression and the purchase intention of the products. A sensory characterization of the samples was performed by the Optimized Descriptive Profile (ODP) method. The volatile compounds were determined by solid phase microextraction and injected into the gas chromatograph coupled to the mass spectrometer. Adjusted models showed that the alcohol content of 61.87 °GL of the extractive solution and alcohol (17.29 °GL) and sugar (289.89 g L⁻¹) content of the final product may show greater acceptance and intention to purchase banana liqueur. In the ODP, the samples differed based on their adherence, alcoholic aroma, alcoholic taste and sweet taste. Volatile compounds characterized as esters were found on the banana and liqueur.
... Brazil and Costa Rica have large plantations intended for foreign markets; however, part of the banana production does not meet the minimum standards for export, leading to a waste of 40-50% of the volume produced from the fruits (de Jesus Filho et al., 2018). Liqueur is a product obtained by mixing alcohol, water, sugar, and substances that provide them with aroma and flavor in appropriate measures, without fermentation (Viera et al., 2010). ...
... Liqueur is a product obtained by mixing alcohol, water, sugar, and substances that provide them with aroma and flavor in appropriate measures, without fermentation (Viera et al., 2010). The high perishability of bananas is also well-known, entailing storage-related problems (de Jesus Filho et al., 2018). Thus, the processing of this fruit is an alternative way to avoid or reduce waste (Sampaio et al., 2013). ...
... Additionally, the production of liqueurs constitutes a good alternative to prevent the degradation of fruits, its processing requires simple technology, and the final product is commercialized at room temperature and has an extensive shelf life (Teixeira et al., 2005). During shelf life, several reactions can change the composition and sensory properties of liqueurs, improving their aroma, flavor, and acceptance (de Jesus Filho et al., 2018;Teixeira et al., 2005). ...
Banana (Musa sp.) fruits present a high sensory quality and are a source of sugars, minerals, vitamins, and pleasant aroma and flavor and represent a valuable raw material to liqueur production. The aim of this study was to investigate differences in the sensory, chemical, and characteristics of banana liqueurs elaborated by different concentrations of cinnamon (0.25, 0.5, and 0.75%), added as powder and bark form. The cinnamon (Cinnamon cassia) was used to improve the taste and aroma of liqueurs, verifying its effect after storage for 3 months in dark conditions. Physicochemical parameters were evaluated during the storage period of 3 months even as the colorimetric analysis and the sensory profile (assessed through quantitative descriptive analysis). All formulations tested showed parameters according to Brazilian legislation. The addition of cinnamon, mainly in powder and at a level of 0.75%, improves the banana liqueur sensory perception, in terms of taste and aroma, even after 3 months of storage.
... The volatile compounds from fresh and dried bananas were isolated by headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography, according to the methodology proposed by de Jesus Filho et al. (2018), with minor modifications. ...
... The majority volatile component found for fresh, dried and dried osmo-dehydrated bananas was isoamyl butyrate (Table 4). Previous studies have reported this compound as the component in the most significant quantity of fresh bananas (de Jesus Filho et al., 2018;Thuwapanichayanan et al., 2011). Furthermore, the other compounds reported in Table 4 are in agreement with the results found by other authors (Boudhrioua et al., 2003;Saha et al., 2018;J. ...
Dried fruits have gained more and more space in the food market. Osmotic dehydration (OD) can be applied as a pre-treatment to convective drying, aiming to produce foods with different characteristics. Therefore, the present study evaluated the OD process of banana slices using coconut sugar and sucrose, as well as its influence on convective drying (CD) and the physicochemical parameters of the product. Osmotic solutions at 40 and 60% were prepared, and OD was conducted at 30 and 50 °C. OD and CD kinetic parameters were analyzed. The dried product was characterized by moisture, water activity, shrinkage, texture, color, bioactive and volatile compounds. The higher concentration (60%) and higher temperature (50 °C) resulted in higher values of water loss, solid gain, and weight reduction during OD for both sugars. CD time varied between 225 and 345 min. OD as pre-treatment reduced drying time by up to 65%. The dried banana had low moisture content and low water activity. The shrinkage was up to 73.44%, associated with the higher concentration treatment and higher temperature during OD. OD reduced product hardness after CD. In general, using coconut sugar resulted in greater changes in color parameters and higher levels of bioactive compounds in dried bananas. Volatile compounds highly related to banana flavor were present after drying. Therefore, the use of coconut sugar as an alternative did not compromise the efficiency of the process and resulted in a product with some distinct characteristics compared to those obtained using sucrose.
... Fruit liqueur is an alcoholic beverage made by simple processes such as a simple mixture or maceration, between an alcoholic source (grain alcohol or distillate), an aromatic source (fruits, leaves, roots, seeds) and a sweetening agent (sugar syrup or honey) (Jesus Filho et al., 2018;Sokóø-Łętowska et al., 2018). Alcoholic beverages made with fruit contain phenolic compounds and, consequently, an antioxidant potential that can provide health benefits, when moderate consumption (Petrovic et al., 2019). ...
The practice of aging beverages, such as fruit liqueur, incorporates phenolic compounds from wood, contributing to sensorial enhancement with new aromas and flavours. The apple liqueurs were prepared with 100 g L⁻¹ of sugar, 20°GL and the addition of oak chips (toasted or untoasted) was previously treated with ultrasound (bath or probe). The content of total and individual phenolic compounds, antioxidant activity (FRAP, DPPH and ABTS) and colour were evaluated. A Ranking Descriptive Analysis was performed to evaluate the characteristics of each apple liqueur. The apple liqueur that received chips pre‐treated with an ultrasonic probe presented 116.5% more phenolic compounds, on average 4.9 times more antioxidant activity, and greater variation in total colour ΔE 7.03 than the control apple liqueur. The pre‐treatment with an ultrasonic probe accelerated the extraction process in approximately 60 days. The untoasted chips contributed by adding 17.4% more total phenols than the toasted chips, due to the significant presence of gallic acid. The pre‐treatment on wood chips accelerated the aging of apple liqueurs, increased phenolics compounds. Sensorially, the woody descriptors (taste, aroma and residual) were more intensely perceived and with the best acceptance scores among the judges.
... Liqueur is a kind of sweet wine with low alcohol that has been fermented and blended [1]. The appropriate combination of alcoholic content, the amount of sugar and volatile compounds, giving liqueur a unique flavor and richness, may play a key role in the acceptance of liqueur by consumers [2][3][4]. ...
The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to identify and analyze the overall differences between the basic components and volatile aroma compounds of liqueur wines after the two treatments by chemical analysis, headspace-solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that total acidity, volatile acidity and pH in liqueur wines after protease combined with heat treatment were not significantly different from those of the blank control, and the ability to remove proteins was equal to that of the bentonite treatment. A total of 58 volatile aroma compounds were detected by HS-SPME-GC/MS. Compared with the blank control group (44 species, total 108.705 mg/L), 52 (83.233 mg/L) and 50 (120.655 mg/L) aroma compounds were detected in the bentonite and protease combined with heat treatments, respectively. Compared with the control and bentonite treatment, the protease combined with heat treatment significantly increased the total content of aromatic compounds in liqueur wines, and the types and contents of olefins, furans and phenols were higher. Among them, the compounds with major contributions in the protease combined with heat treatment were ionone, β-damascenone, 3-methyl-1-butanol, alpha-terpineol and limonene, which helped increase the content of terpenoids and enhance the floral and fruit aroma of the wine. Meanwhile, linalool, diethyl succinate, 2-methyl-3-heptanone, butanal diethyl acetal, hexanal and n-octanol were six compounds with high content of aromatic compounds unique to liqueur wines after protease combined with heat treatment. The sensory evaluation results were consistent with the results of aromatic compound detection, and the overall quality was better. The results may provide a reference for further exploration of protease-based clarifiers suitable for liqueur wines.
... Most often they are prepared by pouring various types of alcohol or diluted spirit over the fruit and seeds. The most famous liqueurs include banana liqueur, almond liqueur (Amaretto), kumquat liqueur from Corfu, lemon liqueur (Limoncello), nut liqueur (Nocino) and multifruit liqueurs [3][4][5][6][7][8]. Renowned tinctures include Eastern European tinctures such as Karlovarska Becherovká, Jägermeister, and Underberg, which are herbal tinctures with recognized values [9]. ...
The growing interest of consumers in regional and traditional products drew our attention to innovative products manufactured at home and using craft methods, which include, among others, alcohol tinctures of edible flowers. The aim of this paper is to present selected tinctures of edible flowers from home and craft production, their phenol content, antioxidant properties and colour. Novel alcoholic beverages obtained from edible flowers are characterized. The tinctures from wild rose flowers, elderberry, marigold and cornflower were studied. The content of phenolic compounds, the antioxidant properties and the colour of tinctures in the CIE L*a*b* system were analysed. The study showed that edible flower tinctures are characterized by an intense colour, which is not adversely affected by the maceration process. The determined parameters were influenced by the form of flowers (fresh or dried). The total content of polyphenolic compounds and antioxidant activity in the studied tinctures were lower than in the fresh flowers. Edible flower tinctures can be an interesting alternative for both consumers looking for product innovations and alcohol connoisseurs.
... The specific gravity of the samples from different preparations and formulations was measured using a hydrometer. The alcohol percent by volume (ABV (%)) was estimated by a standard conversion factor based on Association of Official Agricultural Chemists (AOAC) and American Society of Brewing Chemists (ASBC) [17,18]. ...
This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves to enhance micronutrients. Substitution of gesho by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activity of yeast and favored those of lactic acid bacteria, which shifted the properties of the product from a mild alcoholic nature to a low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activity of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product were attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community.
... The specific gravity of the samples from different preparations and formulations was measured using a hydrometer. The alcohol percent by volume (ABV (%)) was estimated by a standard conversion factor based on Association of Official Agricultural Chemists (AOAC) and American Society of Brewing Chemists (ASBC) [17,18]. ...
This study was designed to improve Ethiopian traditional beer – tella with the substitution of gesho by moringa leaves to enhance micronutrients. Substation of gesho by moringa from 50 – 100% against the biochemical dynamics, nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activities of yeast and favored that of lactic acid bacteria, which shifted the property of the product from mild alcoholic nature to low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in to the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activities of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product was attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community
... A maceração ou infusão consiste em colocar a matéria-prima em contato com uma solução hidroalcoólica, pelo período de tempo necessário a cada material, e depois fazer uma filtração para obter o extrato alcoólico, que possui os compostos aromáticos e corantes extraídos da matéria-prima. Esse procedimento é bastante utilizado em licores produzidos a partir de frutas (SOUZA; BRAGANÇA, 2001;PENHA, 2006;ALMEIDA et al., 2012;JESUS FILHO et al., 2018). Nestas, os componentes solúveis são encontrados no interior celular. ...
O Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PCTA) da
Universidade Federal do Espírito Santo (Ufes) foi criado em 2010 no Centro de Ciências Agrárias e Engenharias (CCAE), em Alegre. Foi o primeiro programa de pós-
-graduação nessa área de conhecimento no estado do Espírito Santo. Após dez anos
de atividades dedicadas a pesquisas, os docentes e discentes têm a satisfação de apresentar o primeiro volume da obra Tópicos especiais em ciência e tecnologia de alimentos.
Esta publicação apresenta aos estudantes de graduação e pós-graduação e aos
profissionais envolvidos na cadeia produtiva de alimentos uma coletânea de assuntos atuais sobre engenharia, ciência e tecnologia de alimentos. São abordados temas
relacionados a: processamento não térmico dos alimentos (capítulos 1, 2, 3 e 4); química de alimentos (capítulos 5, 6, 7 e 8); biotecnologia (capítulos 9 e 10); qualidade
nutricional de alimentos (capítulos 11 e 12); análise sensorial (capítulo 13); engenharia e tecnologia de alimentos (capítulos 14, 15, 16 e 17); estatística aplicada a ciência
e tecnologia de alimentos (capítulo 18).
O conteúdo desses capítulos é resultado de uma extensa revisão bibliográfica
empreendida por professores, discentes e ex-alunos do PCTA, com participação de
estudantes do curso de Engenharia de Alimentos do CCAE, e também por outros
convidados com vasta experiência profissional nos temas aqui desenvolvidos.
Esta é uma modesta contribuição, já que os tópicos abordados são desafiadores e
de grande extensão, sendo impossível abrangê-los em toda sua extensão em um único
volume. Não obstante, a contribuição deste livro é reunir de forma simples, clara e
objetiva assuntos que vêm sendo investigados em pesquisas inovadoras na área de
alimentos, de modo a suprir a escassez de material na literatura brasileira dessa área.
8
Agradecemos ao CCAE e à Ufes pelo apoio institucional e especialmente aos
autores dos capítulos pelo empenho e dedicação em produzir textos relevantes sobre
a cadeia produtiva de alimentos.
... A maceração ou infusão consiste em colocar a matéria-prima em contato com uma solução hidroalcoólica, pelo período de tempo necessário a cada material, e depois fazer uma filtração para obter o extrato alcoólico, que possui os compostos aromáticos e corantes extraídos da matéria-prima. Esse procedimento é bastante utilizado em licores produzidos a partir de frutas (SOUZA; BRAGANÇA, 2001;PENHA, 2006;ALMEIDA et al., 2012;JESUS FILHO et al., 2018). Nestas, os componentes solúveis são encontrados no interior celular. ...
Esta publicação apresenta, aos estudantes de graduação e pós-graduação e aos profissionais envolvidos na cadeia produtiva de alimentos, uma coletânea de assuntos atuais sobre engenharia, ciência e tecnologia de alimentos. Foi escrita por professores, discentes e ex-alunos da Pós-Graduação em Ciência e Tecnologia de Alimentos do Centro de Ciências Agrárias e Engenharias da Universidade Federal do Espírito Santo (CCAE/Ufes), com a participação de estudantes do curso de Engenharia de Alimentos do CCAE, e também por convidados com vasta experiência profissional nos temas abordados nesta obra.
... Samples of jabuticaba (80 g L −1 ), and blackberry (80 g L −1 ) had average scores equal to or lower than 6, which are "like slightly" at the sensory preference. This behavior may be associated with a personal experience that liqueurs are alcoholic beverages which traditionally contain a high proportion of sugar, medium to high alcohol content, and several flavors of roots, seeds, fruits, and plant peels (De Jesus Filho et al., 2018;Viera et al., 2010). Oliveira et al. (Oliveira, De, Santos, Gomes, Rocha, & Albuquerque, 2015) reported that the preference for a liqueur is related to the combinations of ratio, alcohol content, and fruit flavor. ...
The global market of alcoholic beverages nowadays is more diversified with the insertion of new flavors and new kinds of products. Thus, dry (80 g L−1 of sugar) and creamy liqueurs (344 g L−1 of sugar) of three different Brazilian native fruits (jabuticaba, blackberry, and guabiroba) were produced, and their physicochemical properties, bioactive compounds, acceptance, and purchase intention tests have been evaluated. The six formulations prepared presented similar physicochemical characteristics with different contents of bioactive compounds. Also, the acceptance and purchase intention tests showed a preference for creamy liqueurs of all fruits and preference for the blackberry instead of the other fruits.
... This fact makes industrialization one of the most indicated forms for optimum exploitation of the production, skirting the problems related to the perishability(Sampaio et al., 2013). Numerous products can be obtained from the processing of the banana, such as pulp or puree, nectar, fruit in syrup, dehydrated products (lyophilized banana, flakes, and fruit in the form of raisins), various sweets, including the jellies and sweet (banana) and liqueur(Jesus Filho et al., 2018).The industrialized products have an extremely higher shelf life, as in the case of the banana liqueur, as well as other liqueurs, with an undetermined shelf life(Penha, 2000). ...
... This fact makes industrialization one of the most indicated forms for optimum exploitation of the production, skirting the problems related to the perishability(Sampaio et al., 2013). Numerous products can be obtained from the processing of the banana, such as pulp or puree, nectar, fruit in syrup, dehydrated products (lyophilized banana, flakes, and fruit in the form of raisins), various sweets, including the jellies and sweet (banana) and liqueur(Jesus Filho et al., 2018).The industrialized products have an extremely higher shelf life, as in the case of the banana liqueur, as well as other liqueurs, with an undetermined shelf life(Penha, 2000). ...
Resumo: Este trabalho teve como objetivo processar e avaliar sensorialmente a
formulação de cerveja artesanal tipo Blond Ale adicionada de jiló (Gilo group), canela (Cinnamomum verum) e sementes de coentro (Coriandrum sativum), trazendo um diferencial no processamento e uma nova alternativa ao mercado de cervejas artesanais. O experimento foi desenvolvido no Laboratório de Pesquisa e Desenvolvimento de Bebidas Fermento-destiladas (LABEB), do Centro de Ciências Humanas, Sociais e Agrárias, da Universidade Federal da Paraíba, Campus III, Bananeiras, onde a cerveja foi produzida em pequena escala passando por processos de moagem do malte, mosturação, clarificação, cozimento, resfriamento, fermentação, maturação, envase e priming, refermentação e acondicionamento. Sendo adicionado o jiló desidratado em estufa 60ºC por seis horas e os demais condimentos na etapa de cozimento do mosto. A amostra foi submetida a uma análise sensorial de focus group com 13 avaliadores não treinados selecionados previamente a fim de identificar opiniões e a aceitação dos consumidores em relação a cerveja produzida. O uso de jiló e demais condimentos como adjuntos no processamento da cerveja mostram-se uma alternativa viável demonstrada pelos resultados satisfatórios na avaliação sensorial da cerveja artesanal Palavras–Chave: análise sensorial; cerveja artesanal; processamento
... This fact makes industrialization one of the most indicated forms for optimum exploitation of the production, skirting the problems related to the perishability(Sampaio et al., 2013). Numerous products can be obtained from the processing of the banana, such as pulp or puree, nectar, fruit in syrup, dehydrated products (lyophilized banana, flakes, and fruit in the form of raisins), various sweets, including the jellies and sweet (banana) and liqueur(Jesus Filho et al., 2018).The industrialized products have an extremely higher shelf life, as in the case of the banana liqueur, as well as other liqueurs, with an undetermined shelf life(Penha, 2000). ...
... This fact makes industrialization one of the most indicated forms for optimum exploitation of the production, skirting the problems related to the perishability(Sampaio et al., 2013). Numerous products can be obtained from the processing of the banana, such as pulp or puree, nectar, fruit in syrup, dehydrated products (lyophilized banana, flakes, and fruit in the form of raisins), various sweets, including the jellies and sweet (banana) and liqueur(Jesus Filho et al., 2018).The industrialized products have an extremely higher shelf life, as in the case of the banana liqueur, as well as other liqueurs, with an undetermined shelf life(Penha, 2000). ...
Resumo: Os licores são bebidas produzidas em várias regiões do mundo, na forma
artesanal ou industrial. Este trabalho teve objetivo de elaborar e avaliar o processo de formulação de licor de beterraba, verificar a qualidade físico-química e sensorial conforme a aceitação do produto obtido. Foram elaborados quatro tratamentos de licor base, T1 e T3 beterraba ralada grossa, contendo 2,083 kg e 2,5 L de aguardente; T2 e T4 beterraba ralada fina, contendo 1,042 kg e 2,5 L de aguardente. Nos licores foram realizadas análises físico-químicas e sensorial. Foram utilizadas as metodologias do IAL (2008) para as análises de pH, acidez total e açúcares (redutores, não redutores e totais) e teor alcoólico em bebidas alcoólicas. Determinou-se também a cor pela metodologia de (ROCHA, 2009) e os de sólidos solúveis, teve como referência o método de Consecana (2006). Os resultados de análises físico-químicas encontram-se dentro dos padrões exigidos pela legislação vigente. Não houve diferença significativa nos parâmetros sensoriais e intenção de compra. A elaboração de licor de beterraba mostrou-se simples, sendo possível obter o licor com graduação alcoólica requerida pela legislação vigente. Concluiu-se o potencial da beterraba para a elaboração de licores devido seus bons resultados em parâmetros físico-químicos e sensoriais. Palavras–Chave: bebida alcoólica; beterraba; licor.
... The addition of this fresh juice increased the concentration of sugars which were not consumed by wine yeast because the fermented beverages were decanted from above the yeast precipitate before aging, and the aging process was conducted at a temperature of 4°C at which these yeast are inactive. The sensation of sweetness is one of the most important traits of fermented beverages in the sensory assessment made by consumers who usually prefer slightly sweeter fl avors [de Jesus Filho et al., 2018]. In the case of apple-Cornelian cherry alcoholic beverages produced in this study with the second method (M-2), the level of sweetness was not high despite the higher sugars A -apple wort, AY -apple wort with the addition of juice from yellow fruits of Cornelian cherry, AC -apple wort with the addition of juice from coral fruits of Cornelian cherry, AR -apple wort with the addition of juice from red fruits of Cornelian cherry. ...
In this study, we produced novel, natural and fermented apple-Cornelian cherry beverages rich in natural antioxidants. These products were examined for their physicochemical parameters, and antioxidative properties as well as subjected to the quantitative and qualitative identification of iridoids and phenolics. The highest concentration of total phenolics determined with the Folin-Ciocialteu method (964.28 mg GAE/L) and the strongest antioxidative properties measured with the DPPH • , ABTS •+ , and FRAP tests (7.90, 11.04, and 12.86 mmol TE/L) were determined in the beverages with the addition of juice from red-fruit Cornelian cherry. The most numerous group of compounds in the analyzed beverages were iridoids, with loganic acid (LA) found to predominate (424 mg/L). Results obtained demonstrate that the addition of juice from Cornelian cherry fruits during the production of fermented apple beverages causes a significant increase in their antioxidative properties, modifies their phenolics profile, and allows enriching them with iridoids.
Dried fruits have gained more and more space in the food market. Osmotic dehydration (OD) can be applied as a pre-treatment to convective drying, aiming to produce foods with different characteristics. Therefore, the present study evaluated the OD process of banana slices using coconut sugar and sucrose, as well as its influence on convective drying (CD) and the physicochemical parameters of the product. Osmotic solutions at 40 and 60% were prepared, and OD was conducted at 30 and 50°C. OD and CD kinetic parameters were analyzed. The dried product was characterized by moisture, water activity, shrinkage, texture, color, bioactive and volatile compounds. The higher concentration (60%) and higher temperature (50°C) resulted in higher values of water loss, solid gain, and weight reduction during OD for both sugars. CD time varied between 225 and 345 minutes. OD as pre-treatment reduced drying time by up to 65%. The dried banana had low moisture content and low water activity. The shrinkage was up to 73.44%, associated with the higher concentration treatment and higher temperature during OD. OD reduced product hardness after CD. In general, using coconut sugar resulted in greater changes in color parameters and higher levels of bioactive compounds in dried bananas. Volatile compounds highly related to banana flavor were present after drying. Coconut sugar proved a good alternative for producing osmo-dehydrated dried banana slices.
Using apples as a raw material and its by-products, such as pomace, in the development of innovative products and drinks, contributes to the production chain of this fruit. The objective of this research was to evaluate physicochemical characteristics, phenolic and profile sensory in aged apple liqueur, prepared with different formulations. Liqueurs were produced using depectinized apple juice, integral apple juice, pectinolytic enzyme and dehydrated apple pomace, all with a final sugar concentration of 100 g/L and an alcohol content of 20% v/v. All received chips (1 cm³) of untoasted oak wood (5 g/L), for maturation for 120 days. The use of an ultrasonic probe was tested in the pre-treatment of wood chips as well as dehydrated apple pomace. Analyzes of acidity, pH, density, total sugar, individual compound profile, total phenols, antioxidant activity and color parameters were carried out. Sensory analysis was applied using the JAR methodology along with acceptability. The results showed that liqueurs made with depectinized juice presented the highest values of total phenols (191.03 mg EAC/L) and antioxidant activity (1001.32 µmol TE/L by DPPH, 1376.70 by FRAP and 1857.41 by ABTS). The liqueurs that received pomace, at the end of the maturation period, showed high luminosity (L* = 96.1) and a light-yellow tone (b* = 35.31). The action of the ultrasonic probe under the wood chips was evidenced with a 3% increase in total phenols and a 5% increase in antioxidant activity. The liqueur that used integral juice and pectinolytic enzyme in the formulation had greater color intensity (C* = 42.6) and a more prominent shade of yellow (b*= 42.66). Finally, formulating the liqueurs with depectinized juice contributes to greater color intensity and maturing the liqueurs with wood chips pre-treated with an ultrasonic device contributed to the incorporation of compounds, improving the concentration of total phenols, and increasing antioxidant activity.
Liqueur is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that add flavour and aroma. Wild passion fruit is a product with good agricultural and nutritional characteristics, and is a low-cost, regional fruit that could be used to elaborate new products. The goal of this study was to develop passion fruit (Passiflora cincinnata Mast.) liqueurs and evaluate their chemical, physical and sensory characteristics. 5 formulations were prepared with defined pulp and syrup concentrations (F1, F2, F3, F4 and F5). The following physicochemical parameters were evaluated: alcohol degree (ºGL), density, pH, total titratable acidity, total soluble solids (TSS), reducing and non-reducing sugars and colour parameters. A sensory acceptance test was applied. The formulations F4 and F5, produced with 640g pulp/70ºBrix syrup and 500g pulp/55ºBrix syrup, respectively, showed the highest acceptance scores, probably due to their acid pH, high acidity and soluble solids values. In general, the beverages developed were considered feasible, aimed at aggregating value to a regional fruit and increasing family incomes. The high sensory acceptance indicated market potential for this aggregated value product.
Studying the stability of the raw material as a function of the storage time is fundamental to establish the characteristics performance and to determine the period that it should be stored. The objective of the present study was to evaluate the stability of the alcoholic extract for 28 days of storage. It was performed in a completely randomized and split-plot design (3x5) with 3 repetitions and using the following formulation: 500 g of banana components (peel, pulp or peel plus pulp), 1000 mL of cereal alcohol 96 ºGL and maceration process for fifteen days. Filtered alcoholic extracts were stored in a dark place at room temperature for analysis of colorimetric parameters Luminosity, hue, chroma, chromaticity a* and chromaticity b*. Results showed that storage period for 28 days significantly affected stability, promoting notable reduction in Luminosity, hue, chromaticity b* and chroma and also increased the chromaticity value chromaticity a*. It was observed that the banana pulp alcoholic extract showed the highest values for Luminosity and hue, and the banana peel alcoholic extract stood out in relation to the chromaticity chroma, chromaticity a* and chromaticity b*. The information obtained through colorimetric parameters can be used by the food industry to establish procedures that mitigate the effects of the storage period in the raw material, since the characteristics inherent to the raw material are significantly changed over time and result in changes in the quality of the final product.
Banana contains abundant nutrients and has unique aroma and taste, thus, to develop banana beverages as new healthy products becomes necessary. In this work, banana juice (BJ) and wines at different fermentation stages were made and their physicochemical, flavor and sensory properties were analyzed. The post‐fermentation of banana wine (HBW) had lower pH and higher Brix degree, containing more contents of reducing sugar, total acid, and alcohol than the primary fermentation of banana wine (PBW). The HBW was superior to the PBW in appearance, aroma, taste, and typicality. The main volatile components in banana wines were esters and alcohols, while those in BJ were esters and ketones, and the HBW had higher flavor complexity than the PBW. Different banana wines could be distinguished according to their aroma substances by the electronic nose (E‐nose) combined with PCA. This work would provide basis for future production of banana wine with good quality.
The essential oil of Plectranthus amboinicus and its chemotypes, carvacrol and thymol, were evaluated on the germination, root and aerial growth of Lactuca sativa and Sorghum bicolor, and in acting on cell cycle of meristematic root cells of L. sativa. The main component found in the oil by analysis in gas chromatography-mass spectrometry (GC-MS) and gas chromatography flame ionization detector (GC-FID) was carvacrol (88.61% in area). At a concentration of 0.120% (w v-1), the oil and its chemotypes retarded or inhibited the germination and decreased root and aerial growth in monocot and dicot species used in the bioassays. In addition, all substances caused changes in the cell cycle of the meristematic cells of L. sativa, with chromosomal alterations occurring from the 0.015% (w v-1) concentration. Essential oil from leaves of P. amboinicus, carvacrol and thymol have potential for use as bioherbicides.
Free and glycoconjugated volatile composition of three bananas from cultivars of Musa sp. grown in the French West Indies (FWI): Cavendish, Frayssinette and Plantain were investigated. They were extracted from the pulp of bananas thanks to an accelerated solvent extraction method for the free volatile compounds. Glycosides were isolated from aqueous extracts then aglycons were obtained after enzymatic hydrolysis of glycosidic extracts. Free volatile compounds and aglycons were analysed by GC-MS. The main volatile compounds found in Cavendish banana were (E)-2-hexenal and acetoin, in Plantain: (E)-2-hexenal and hexanal, and in Frayssinette: 2,3-butanediol and two diastereomer solerols. The most abundant of aglycons were 3-methyl-butanol, 3-methyl-butanoic acid, solerol (two disatereoisomers) and acetovanillone. This compound, rarely identified in fruits, is detected for the first time in glycoconjugated volatile compounds of fruits. The abundance of these two isomers in the extracts of Frayssinette seemed to be characteristic of this variety of banana. (C) 2011 Elsevier Ltd. All rights reserved.
Different instrumental techniques are used to evaluate the integrated flavour profile, including taste and volatile components, of a common export banana cultivar (Gran Enano) during ripening. Besides standard techniques to assess fruit quality (firmness, soluble solids content), gas chromatography-mass spectrometry (GC–MS) with headspace solid-phase micro-extraction (HS SPME) was used for the quantification of the different volatile components. The most important taste components with respect to sweetness (d-glucose, d-fructose, sucrose) and sourness (l-malic acid and citric acid) were determined using an enzymatic high-throughput (EHT) method. The different parameters were monitored during a ripening process starting from a green colour stage until fully ripened bananas. Clear differences were observed between bananas at different ripening stages with respect to the main instrumental attributes (total acid and sugar content, total volatile production, SSC, and firmness) and the individual volatile components. In addition, differences in flavour profile were observed between ethylene and non-ethylene treated bananas at the same colour stage and between bananas from different origins.
We report on the in vivo breath-by-breath analysis of volatiles released in the mouth during eating of ripe and unripe banana. The air exhaled through the nose, nosespace (NS), is directly introduced into a proton transfer reaction mass spectrometer and the time-intensity profiles of a series of volatiles are monitored on-line. These include isopentyl and isobutyl acetate, two characteristic odour compounds of ripe banana, and 2E-hexenal and hexanal, compounds typical of unripe banana. Comparing the NS with the headspace (HS) profile, two differences are outlined. First, NS concentrations of some compounds are increased, compared to the HS, while others are decreased. This indicates that the in-mouth situation has characteristics of its own—mastication, mixing/dilution with saliva, temperature and pH—which modify the aroma relative to an HS aroma. Second, we discuss the temporal evolution of the NS. While 2E-hexenal and hexanal steadily increase in the NS during mastication of unripe banana, no such evolution is observed in volatile organic compounds (VOCs) while eating ripe banana. Furthermore, ripe banana shows high VOC concentrations in the swallow breath in contrast to unripe banana.
Licor de fruta é uma bebida alcoólica obtida pela mistura de álcool, açúcar e frutas. A qualidade do produto final depende da combinação adequada de seus componentes. Assim, procedeu-se a um estudo da aceitabilidade do licor de banana em função de variações em sua formulação, no que se refere aos teores de álcool e açúcar. Foram testadas formulações de licores com dois teores alcoólicos (18 e 24 °GL) combinados com dois teores de açúcar (30 e 35 % p/v). Foram aplicados ainda mais seis tratamentos adicionais: adição de xarope de glicose juntamente com o xarope de sacarose, forma de preparo da banana (fatiada ou purê), tipo de envelhecimento (do licor ou do extrato) e correção final da acidez do licor de banana. Foram realizadas análises físico-químicas de acidez, pH e teor alcoólico e ainda, análise sensorial por meio de teste de aceitação com julgadores não treinados. O licor de menor teor alcoólico e de menor teor de açúcar foi o mais aceito. A melhor forma de preparo foi aquela utilizando purê de banana, uma mistura de xarope de glicose com xarope de açúcar, com posterior correção da acidez do licor para 0,2 % em ácido cítrico.
Neste trabalho objetivou-se estabelecer a proporção de banana, a composição da solução extratora, bem como o tempo de extração para produzir licor com qualidade. Efetuou-se experimento fatorial com três quantidades de polpa de banana (500, 800 e 1100 g de banana para produção de 4 L de licor) e dois teores alcoólicos da solução extratora (70 e 95°GL). O processo de extração foi estudado durante 21 dias em que se analisaram as coordenadas de cor, pH, teor de sólidos solúveis e densidade a 20°C do extrato. O licor jovem foi caracterizado e submetido à análise sensorial após 45 dias de envelhecimento. O tempo de 16 dias mostrou-se suficiente para finalizar a etapa de extração, evidenciando que o tempo de infusão deve ser de 15 a 16 dias. A solução extratora com teor alcoólico de 95°GL apresentou melhores resultados, principalmente no que se refere à cor final do produto e facilidade na filtração. Como não houve diferença significativa entre as quantidades de polpa de banana optouse pela menor proporção em razão de fatores econômicos. Portanto, a utilização de 500 g de polpa de banana é suficiente para produzir 4 L de licor.
The aroma responsible for the flavor of fruits is highly susceptible to low temperatures in storage. The present study investigated the volatile composition of the Nanicão and Prata banana cultivars by testing pulp and whole fruit under cold storage conditions. The volatile fractions were characterized using headspace solid phase micro-extraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS). The cold storage induced changes in the volatile profile relative to the profile of the control group. The result of principal component analysis revealed that cold storage more strongly affects the Nanicão than the Prata cultivar. Esters such as 2-pentanol acetate, 3-methyl-1-butanol acetate, 2-methylpropyl butanoate, 3-methylbutyl butanoate, 2-methylpropyl 3-methylbutanoate and butyl butanoate were drastically reduced in the cold group of the Nanicão cultivar. Our results suggest that the metabolism responsible for the production of volatile compounds is related to the ability to tolerate low temperatures.
The objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p < 0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements.
Fresh and dried bananas were extracted by solid phase micro-extraction (SPME) and analysed by gas chromatography (GC). The effect of the geographic origin of the fruit on aromatic composition was first examined. Twelve aromatic compounds (2 alcohols, 9 esters and 1 phenol) were identified by GC-MS. The aromatic changes of Cavendish banana was then studied during ripening and drying. Seven volatile compounds, four among the previous 12 (Isoamyl alcohol, Isoamyl acetate, Butyl acetate and Elemicine) and three other nonidentified compounds were selected by olfactometric analysis as characteristics of banana smell. The seven selected aromatic compounds were analysed during convective air-drying at 40°C, 60°C and 80°C.The entraining of aromatic compounds by water vapor was the main mechanism that occurred during the first 2h of drying. It is suggested that Maillard reaction products were developed at the end of drying at 80°C. Some compounds strongly decreased during drying (Isoamyls) whereas other nonidentified compounds were partly retained. Elemicine was found to be the most thermal resistant one. Changes in aromatic components were dependent on the moisture content of the pulp (Xpl) and on the air-drying temperature (Ta).
Application of solid-phase microextraction, simultaneous distillation-extraction and liquid-liquid extraction, combined with GC-FID, GC-MS, aroma extract dilution analysis, and odour activity value were used to analyse volatile compounds from banana fruit cv. Giant Cavendish and to estimate the most odour-active compounds. The analyses led to the identification of 146 compounds, 124 of them were positively identified. Thirty-one odourants were considered as odour-active compounds and contribute to the typical banana aroma, eleven of them are reported for the first time as odour-active compounds.
The statistical experimental design was used in this study to optimize the extraction of astaxanthin with the assistance of microwave. Three factors, including the volume of anhydrous alcohol, the extracting time, and cell wall breaking time, were screened out by Fractional Factorial Design (FFD). Then the stable area was obtained by the steepest ascent method. And finally the extraction process was optimized by the response surface method. The optimal extraction process of astaxanthin was dimethyl sulfoxide (3.0 ml), anhydrous alcohol (12.6 ml), cell wall breaking time (2.6 min), extracting time (15 min), extracting temperature (50°C) and microwave frequency (416.5 MHz).Under this condition, astaxanthin could be extracted in amounts of 2.9269±0.01 mg/l and the yield of astaxanthin was 21.56% higher than the initial yield.
The influence of various modified atmosphere packaging (MAP) (21/0.05, 4/8 and 60/20% O2/% CO2) on fresh strawberry qualities [pH, acidity, °Brix, colour (L, a) and texture profile analyses] was investigated and compared during storage.
Among the gas combinations used, pH of fresh strawberry was 3.281 at 1 day, and increased to 3.561 for air [21/0.05% (O2/CO2)], 3.53 for low (4/8) and 3.538 high (60/20) at 12 days. At the end of the storage, °Brix had evolved from the initial 7.07 to 5.47, 5.65 and 5.62 for 21% O2; 4% O2 and 60% O2, respectively. Storage in 60% O2 or 4% O2 delayed the decrease of °Brix, titratable acidity and increased pH compared with 21% O2. At the end of the storage, the strawberry L values had slightly decreased.
Initial values of the firmness were 1067 gf and reduced to 501 gf (21% O2); 613 gf (4% O2) and 575 gf (60% O2) at 12 days storage. Higher O2 resulted in better springiness and chewiness than those treated with 4% O2 and 21% CO2, but did not significantly affect resilience.
These results show that the use of various MAP gas compositions, including high oxygen, could be a good alternative to maintain fresh strawberry qualities for at least 12 days. Copyright
Green bananas were harvested at the full three-quarter stage, conditioned in polyethylene and stored for 35 days at 16 ± 1 °C and 85% relative humidity. Peel colour changed with time. The yellow colour ideal for consumption was achieved at 21 days and, after 28 days, brown specks started to appear. There was a significant increase in the pulp-to-peel ratio. The green fruit had high starch and low soluble sugars levels. Starch levels decreased significantly throughout ripening. At the seventh day of storage sucrose was prevalent, however, fructose and glucose levels increased while sucrose remained constant, decreasing after 28 days. Starch loss followed a first order reaction. Formation of glucose and fructose followed zero order kinetics with higher rate for fructose. The bioactive amines detected were putrescine, spermidine and serotonin. Serotonin decreased significantly after the 14th day of storage. Putrescine levels were similar up to 21 days and decreased significantly thereafter.
A review about the application of response surface methodology (RSM) in the optimization of analytical methods is presented. The theoretical principles of RSM and steps for its application are described to introduce readers to this multivariate statistical technique. Symmetrical experimental designs (three-level factorial, Box-Behnken, central composite, and Doehlert designs) are compared in terms of characteristics and efficiency. Furthermore, recent references of their uses in analytical chemistry are presented. Multiple response optimization applying desirability functions in RSM and the use of artificial neural networks for modeling are also discussed.
The behavior of 16 volatile compounds of banana during a combination of air-drying (AD) and vacuum microwave-drying (VMD) of banana chips was characterized. Samples were AD to remove 60, 70, 80, or 90% of moisture (wet basis) and then subjected to VMD to achieve a final moisture content of 3% (dry basis). Banana slices were also dehydrated using only AD, VMD, and freeze-drying (FD) for comparison. Samples that underwent more VMD had significantly lower levels of volatile compounds, which is attributed to the decreased formation of an impermeable solute layer on the surface of the chips. High values for water solubility and relative volatility of compounds correlated with losses during VMD; however, additional factors appear to influence the behavior of compounds during VMD processing. The optimal process of 90%AD/10%VMD yielded crisper banana chips with significantly higher volatile levels and sensory ratings than AD chips.
The composition of the volatiles of banana fruit from various cultivars grown on Madeira Island has been determined. Using GC-MS, the volatiles were shown to be complex mixtures of several classes of components, mainly esters, alcohols, aldehydes, ketones and acids. The average contents of the total volatiles from cultivars "Dwarf Cavendish", "Giant Cavendish", "Robusta" and "Williams" were 93.0, 116.5, 157.3 and 157.0 mg/kg, respectively. The ester and alcoholic fractions appear to play a decisive role in the organoleptic characteristics of banana fruit, presenting a substantial content ranging from 57.2 to 89.8 mg/ kg and 19.0 to 47.7 mg/kg, respectively, in all cultivars from Madeira Island studied. 3-Methyl butyl butanoate ester was the major constituent.
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