Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract
Аутори
Veljović, SonjaTomić, Nikola S.
Belović, Miona M.
Nikićević, Ninoslav
Vukosavljević, Predrag V.
Nikšić, Miomir P.
Tešević, Vele
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addi...tion of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
Кључне речи:
Aromatic profile / Ganoderma lucidum / GC-MS / Herbal extract / SpiritsИзвор:
Food Technology and Biotechnology, 2019, 57, 3, 408-417Издавач:
- University of Zagreb
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Биоактивни природни производи самониклих, гајених и јестивих биљака: одређивање структура и активности (RS-MESTD-Basic Research (BR or ON)-172053)
DOI: 10.17113/ftb.57.03.19.6106
ISSN: 1330-9862
WoS: 000493955800012
Scopus: 2-s2.0-85074599736
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Veljović, Sonja AU - Tomić, Nikola S. AU - Belović, Miona M. AU - Nikićević, Ninoslav AU - Vukosavljević, Predrag V. AU - Nikšić, Miomir P. AU - Tešević, Vele PY - 2019 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3681 AB - The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9). PB - University of Zagreb T2 - Food Technology and Biotechnology T1 - Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract VL - 57 IS - 3 SP - 408 EP - 417 DO - 10.17113/ftb.57.03.19.6106 ER -
@article{ author = "Veljović, Sonja and Tomić, Nikola S. and Belović, Miona M. and Nikićević, Ninoslav and Vukosavljević, Predrag V. and Nikšić, Miomir P. and Tešević, Vele", year = "2019", abstract = "The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).", publisher = "University of Zagreb", journal = "Food Technology and Biotechnology", title = "Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract", volume = "57", number = "3", pages = "408-417", doi = "10.17113/ftb.57.03.19.6106" }
Veljović, S., Tomić, N. S., Belović, M. M., Nikićević, N., Vukosavljević, P. V., Nikšić, M. P.,& Tešević, V.. (2019). Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology University of Zagreb., 57(3), 408-417. https://doi.org/10.17113/ftb.57.03.19.6106
Veljović S, Tomić NS, Belović MM, Nikićević N, Vukosavljević PV, Nikšić MP, Tešević V. Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. in Food Technology and Biotechnology. 2019;57(3):408-417. doi:10.17113/ftb.57.03.19.6106 .
Veljović, Sonja, Tomić, Nikola S., Belović, Miona M., Nikićević, Ninoslav, Vukosavljević, Predrag V., Nikšić, Miomir P., Tešević, Vele, "Volatile composition, colour, and sensory quality of spirit-based beverages enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract" in Food Technology and Biotechnology, 57, no. 3 (2019):408-417, https://doi.org/10.17113/ftb.57.03.19.6106 . .