Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages

This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Puebla Precoz, UAN 16-1, and Sudan). A panel of 10 judges, detected six flavour descriptors in all samples. Sensory studie...

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Bibliographic Details
Published in:Journal of food science and technology 2019-01, Vol.56 (1), p.360-366
Main Authors: Avalos-Martínez, Erendira, Pino, Jorge A., Sáyago-Ayerdi, Sonia, Sosa-Moguel, Odri, Cuevas-Glory, Luis
Format: Article
Language:English
Subjects:
Aroma compounds
Beverages
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Correlation analysis
Distillation
Flavor
Food Science
Furfural
Hexanal
Hibiscus sabdariffa
Ionone
Nutrition
Odorants
Odors
Original
Original Article
Phenylacetaldehyde
Sensory evaluation
Sensory properties
Solvent extraction
Steam distillation
Volatile compounds
Volatiles
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Summary:This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Puebla Precoz, UAN 16-1, and Sudan). A panel of 10 judges, detected six flavour descriptors in all samples. Sensory studies revealed highly characteristic flavour profiles of these varieties. In order to obtain the extracts and further characterize the odour-active volatiles of the studied beverages, a simultaneous steam distillation and solvent extraction procedure followed by a GC–MS analysis was employed. A total of 104 volatile compounds were identified in all samples. By determining the odour activity values (OAVs) it was possible to identify compounds with high odor-activity in the beverages, such as: 2-furfural, 5-methyl-2-furfural, hexanal, (E)-2-hexenal, (Z)-3-hexen-1-ol, 1-octen-3-one, 1-octen-3-ol, 5-methyl-2(3H)-furanone, phenylacetaldehyde, nonanal, (E)-2-nonenal, geranylacetone, α-ionone and β-ionone. Moreover, on the basis of their OAVs, the differences in odour profiles of beverages were predominately due to these odorants.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-018-3496-0