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ASESSMENT OF AROMATIC COMPOSITIONS FROM TONIC DRINKS MADE FROM INDOOR PLANTS WITH BIOACTIVE POTENTIAL

Corina Ciucure, Diana Stegarus, Daniela Sandru, Ecaterina Lengyel, Ovidiu Tita

Abstract

The purpose of this study is to highlight the flavour compounds found in tonic beverages obtained from plants with bioactive potential. Identifying these compounds through GC-FID (gas-chromatographic coupled with flame ionization detector) modern methods are leading to the appreciation of these beverages and the possibility of improving the proposed recipes. Six drinks rated B1, B2, B3, B4, B5, B6 made from indigenous plants; the plants were dried at 65 пїЅ C, macerated in 50% vol. ethanol for three days in a ratio of 1/10 and supplemented with red wine to 27% vol. Significant amounts of superior alcohols with levels that vary between 0.0011 mg/L for 2-methyl-1-butanol and 71.7769 mg / L for 2-methyl-1-butanol are observed, methanol that is situated at accepted values of the current law or acetaldehyde that reaches 0.0362 mg/L. Ethyl acetate exhibits oscillations between 0.0015 mg/L and 0.0201 mg/L. The determined values lead to characteristics slightly astringent features of beverages with floral and vegetal notes, sometimes spicy or sweet. From an aromatic point of view, sample B3 is at the top of the table, followed by sample B2 and B1, then sample B5 and B6, and the last place is B4.

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DOI resolver: doi.org/10.5593/sgem2017h/63/s25.018

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