Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics

In the Southeast European and Mediterranean regions, consumption of various alcoholic beverages in the form of plain and aromatized spirits and liqueurs is an important part of traditional local gastronomy. Especially herbal spirits and liquors are widely spread and consumed. The objective of this s...

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Bibliographic Details
Published in:Food and bioprocess technology 2012-10, Vol.5 (7), p.2908-2920
Main Authors: Komes, Draženka, Belščak-Cvitanović, Ana, Horžić, Dunja, Drmić, Helena, Škrabal, Svjetlana, Miličević, Borislav
Format: Article
Language:English
Subjects:
Agriculture
Alcoholic beverages
Antioxidants
Beans
Beverages
Biological activity
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chocolate
Cocoa
Cocoa beans
Flavor
Flavors
Food Science
Liqueurs
Maceration
Original Paper
Polyphenols
Properties (attributes)
Raw materials
Sensory evaluation
Sensory properties
Spirits
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Summary:In the Southeast European and Mediterranean regions, consumption of various alcoholic beverages in the form of plain and aromatized spirits and liqueurs is an important part of traditional local gastronomy. Especially herbal spirits and liquors are widely spread and consumed. The objective of this study was to evaluate the potential of using cocoa raw materials (cocoa beans, cocoa nibs or cocoa liquor) in order to enhance the bioactive profile of traditional herbal liqueur, and to produce an appealing cocoa-flavoured alcoholic beverage. Therefore, the polyphenolic profile, antioxidative and sensory properties of herbal liquors containing the macerated cocoa raw materials were monitored during 6 months, in order to evaluate the kinetics of cocoa polyphenols release and optimise the maceration procedure for obtaining the best cocoa-enriched herbal spirit. Compared to plain herbal liquor without the additions, the obtained herbal liqueurs exhibited significantly higher content of polyphenolic antioxidants. Among the used cocoa raw materials for the maceration, cocoa nibs were evaluated as the best source of polyphenolic compounds (herbal liqueur containing cocoa nibs, 3,081.82 mg GAE/L), followed by cocoa liquor (1,897.73 mg GAE/L) and cocoa beans (1,358.64 mg GAE/L). Prolonged maceration time (up to 6 months) resulted with an increase in the content of polyphenolic compounds and the antioxidant capacity of herbal liqueurs. Herbal liqueurs containing the cocoa raw materials of bigger particle size (cocoa beans and cocoa nibs) exhibited better sensory properties (overall acceptability and chocolate-like flavour) than herbal liqueur containing cocoa liquor.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-011-0630-7