Development and Quality Parameters of Alcoholic Beverages Produced by Mixing Tsipouro and Rose Water
Source abstract
Abstract
Nowadays, there is a global trend of consuming lower-alcohol beverages, while there is a market trend for consuming ready-to-drink products. The present study describes the development of new alcoholic beverages by the simple addition of rose water to the traditional marc spirit tsipouro. New beverages have lower alcohol content (30% v/v) than the mother tsipouro (40% v/v), exhibiting noteworthy antioxidant activity. Tsipouro–rose water beverages exhibited several aroma volatiles which originated from rose water, as determined by SPME GC-MS. Among them were the phenylethyl alcohol, eucalyptol, linalool, citronellol, geraniol, alpha-terpineol, which are known as rose water aroma compounds. The antioxidant activity of tsipouro–rose water beverages as estimated by the Folin, FRAP and DPPH assays appeared to be higher than the diluted tsipouro of the same alcohol content in a dose-dependent manner after mixing and after storage for 30 and 60 days. Preliminary organoleptic evaluation indicated that tsipouro–rose water products exhibit a rose-like aroma and were of acceptable organoleptic quality, especially that with a lower concentration of rose water.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Fermentation and Sensory Analysis · Natural Compound Pharmacology Studies · African Botany and Ecology Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Funding
Operational Programme “Competitiveness, Entrepreneurship and Innovation”
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