Acetaldehyde contents and quality characteristics of commercial alcoholic beverages

Food Science and Biotechnology - The quality characteristics of commercial alcoholic beverages (yakju, diluted soju, and fruit wines) were evaluated by assessing pH, total acidity, acetaldehyde,...     

Beer and wine consumers' perceptions of the nutritional value of alcoholic and nonalcoholic beverages

ABSTRACT:  In general beer has not been portrayed as part of a balanced diet. However, red wine has been promoted as a beneficial part of a nutritious diet. The evidence is that beer is at least the equal of wine from a nutritional perspective and in countering ailments such as coronary heart disease. This study used surveys to compare beer and wine consumers' perceptions of alcoholic and nonalcoholic beverages. The consumers ranked 7 beverages based upon perceived healthfulness both before and after they were exposed to nutritional information about the beverages. The ranked data were analyzed using analysis of variance. The variance due to the 3-way interaction of place of recruitment, beverage, and ranking was found to be significant at P < 0.05. There was no significant difference between genders. Overall, consumers of alcoholic beverages perceived red wine to be more healthful than the other 6 beverages, including beer and white wine. The perceived healthfulness of a beverage does not appear to be the main factor driving the choice of beverage. Nutritional information does impact consumers' perceptions of the healthfulness of beverages. Consumers who are predominately beer drinkers were more heavily influenced by nutritional information than consumers who were predominately wine drinkers.     

Antioxidant properties of several commercial mushrooms

Winter (strains white and yellow), shiitake (strains 271 and Tainung 1) and oyster mushrooms (abalone and tree oyster mushrooms) were obtained commercially and methanolic extracts were prepared from these mushrooms and their antioxidant properties were studied. The antioxidant activities by the 1,3-diethyl-2-thiobarbituric acid method were moderate to high at 1.2 mg ml⁻¹. Reducing powers were excellent (and higher than 1.28 absorbance) at 40 mg ml⁻¹. Scavenging effects on 1,1-diphenyl-2-picrylhydrazyl radicals were moderate to high (42.9–81.8%) at 6.4 mg ml⁻¹. With regards to the scavenging effect on hydroxyl free radicals, tree oyster mushrooms were the highest (54.3%) at 40 mg ml⁻¹ whereas other commercial mushrooms were low. Chelating effects on ferrous ions were 45.6–81.6% at 1.6 mg ml⁻¹. Total phenols were the major naturally occurring antioxidant components found. Overall, tree oyster mushrooms were better in antioxidant activity, reducing power and scavenging abilities and higher in total phenol content.     

Lead in alcoholic beverages

Following the finding that blood lead concentrations in middle-aged men were positively associated with alcohol consumption, the Royal Commission on Environmental Pollution recommended that information on lead in alcoholic beverages be obtained. The results reported here were obtained in response to the Royal Commission's request. About 90% of canned and bottled beers contained less than or equal to 10 micrograms/l of lead, whereas nearly half the draught beers sampled contained greater than 10 micrograms/l and 4% contained greater than 100 micrograms/l. Opening the cans and bottles and pouring the contents into a glass had no significant effect on the lead concentration in the beer. All wines sampled directly from the bottle, that is without pouring, contained less than 250 micrograms/l of lead. However the lead concentration in some wines contained in lead-capped bottles increased significantly when the wine was poured from the bottle, in one instance the increment was 1890 micrograms/l. It is concluded that consumption of beer containing 50 micrograms/l of lead could make a substantial contribution to blood lead concentrations in man. Consumption of 1 l/day of wine containing 150 micrograms/l of lead could also make a major contribution to blood lead concentrations. Lead contamination of wine when it is poured from a bottle, which had been lead-capped, can sometimes greatly increase lead concentrations in the wine.     

Oak lactones in alcoholic beverages

Abstract

The identification of oak lactone(s) has led to numerous studies in an attempt to better understand their formation and contribution to overall alcoholic beverage flavor. This review is an attempt to report on and evaluate the 25 years of literature that has accumulated in the area. Special emphasis is placed on oak lactone occurrence, formation, synthesis, and sensory properties.     

Antioxidant properties of commercial, regular- and whole-wheat spaghetti

Whole grains contain more vitamins, minerals, natural antioxidants and dietary fibre than regular, refined grain products. Therefore, consumption of whole grain products is associated with beneficial health effects. The present investigation evaluated the antioxidant properties of 10 samples of regular- and whole-wheat spaghetti that are commercially available. The methods employed were total phenolic content (TPC), 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferulic acid content by HPLC analysis. The effects of cooking on the antioxidant properties of spaghetti were also studied. Whole wheat spaghetti exhibited significantly higher levels of total phenolic content (1389 μg/g) than regular wheat spaghetti (865 μg/g); however, TPC in both regular and whole wheat spaghetti was 48–78% of the original content after cooking. There were no significant differences in ORAC values (34.3–100.4 μmol Trolox equivalents/g) or DPPH scavenging activity (1.0–2.3 μmol Trolox equivalents) among whole wheat and regular spaghetti. Whole wheat spaghetti (234 μg/g) had significantly higher content of ferulic acid than regular spaghetti (p < 0.05). TPC and ferulic acid content were found to be good indicators of the antioxidant capacity of spaghetti with both indices demonstrating the superiority of whole wheat over regular pasta products. The current findings on spaghetti add to the mounting evidence on the potential health benefits to be derived from consuming whole grain products.     

Monoalkyl carbonates in carbonated alcoholic beverages

The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first time, as well as the formation of this species in drinks prepared with a distilled beverage and a carbonated soft drink. A capillary electrophoresis (CE) equipment with two capacitively coupled contactless conductivity detector (C⁴D) was used to identify and quantify this species. The concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and 4.1 mmol/l, which agree with the levels of ethanol and CO₂ available in these products. Previous results about the kinetics of the reaction suggest that only a small amount of MEC should be formed after the ingredients of a drink are mixed. However, in all three cases (whisky and club soda; rum with cola; gin and tonic water), MEC was quickly formed, which was attributed to the low pH of the drinks.     

Hydrogen bonding of water-ethanol in alcoholic beverages

An alcoholic beverage is a type of water-ethanol solution with flavor and taste. The properties of the hydrogen bonding of water-ethanol in alcoholic beverages have not been clarified sufficiently. We investigated factors that could affect the hydrogen-bonding structure of water-ethanol on the basis of proton nuclear magnetic resonance (1H NMR) chemical shifts of the OH of water-ethanol and Raman OH stretching spectra. Not only acids (H+ and HA: undissociated acids) but also bases (OH- and A-: conjugate-base anions from weak acids) strengthened the hydrogen-bonding structure of water-ethanol. It was also demonstrated that the hydrogen bonding is strengthened by chemical components in alcoholic beverages (whiskey, Japanese sake, shochu). It can be suggested that hydrogen-bonding donors as well as acceptors in alcohol beverages, which exist as the initial components or are gained later on, should cause the tight association between water and ethanol molecules.     

Analysis of ethyl carbamate in alcoholic beverages

Summary The paper describes a method for analysing ethyl carbamate in alcoholic beverages. A gas chromatographic/mass spectrometric (GC/MS)-system monitoring selected ions is used for quantification. Deuterated ethyl carbamate is used as the internal standard. The synthesis of this compound is also described. The results show a small deviation on repeated analysis and a recovery of nearly 100%. Several categories of alcoholic beverages were analysed. In each category some samples exceeding the Canadian limits were found. The method is based only on alcoholic beverages, but with modifications it should be applicable to any kind of food sample.

---

Analyse von Ethylcarbamat in alkoholischen Getränken

Zusammenfassung Dieser Artikel beschreibt eine Methode für die Analyse von Ethylcarbamat in alkoholischen Getränken, wobei ein GC/MS-System für die Quantifizierung und Identifizierung angewendet wird, mit deuteriertem Ethylcarbamat als internen Standard. Die Synthetisierung dieser Verbindung wird beschrieben. Die Ergebnisse zeigen nur eine kleine Abweichung bei wiederholten Analysen und eine Wiederfindung von fast 100%. Verschiedene alkoholische Getränke wurden analysiert, wobei Proben die kanadischen Gesetzesgrenzen überschritten haben. Die Methode ist für alkoholische Getränke geeignet, aber nach Modifikation sollte sie ebenso für Analyse anderer Lebensmittel verwendet werden können.

     

酒精度快速测定仪测定饮料酒酒精度

利用酒精度快速蒸馏仪和酒精度快速测定仪测定分析了饮料酒的酒精度。验证了蒸馏过程中不同酒类的最佳馏出液质量,系统分析了该方法对饮料酒酒精度的测定准确性、精密度、适用性与不确定度。方法对不同酒精度的酒精度标准参比溶液以及15～25℃之间不同温度的酒精度标准参比溶液的测定结果均与参考值一致,无差异(P 0. 05)。利用该方法与密度瓶法同时对不同酒精度的蒸馏酒、发酵酒的酒精度进行测定,二者测定结果一致,无差异(P 0. 05),且酒精度快速测定仪的测定精密度(SD≤0. 01%vol)优于密度瓶法。酒精度快速测定仪可在20 s内完成酒精度的精确测定,操作简单、时效性强、重复性好,可广泛用于饮料酒企业生产指导,品控检测以及相关检测机构的日常检验。     

酒中伏马菌素的研究进展

伏马菌素是近年来发现的一种重要的霉菌毒素,其通过污染多种粮食、水果,继而进入包括酒类产品在内的多种食品中,在动物和人类表现出神经毒害、免疫毒害以及致癌性等,危害很大.该文针对伏马菌素对人畜的危害性、在酒精饮料中伏马菌素的来源、检测方法以及降低其危害的措施等方面,综述了近年来的研究进展,以期引起对伏马菌素的重视,并为深入研究伏马菌素奠定基础.     

Microbial deterioration of traditional alcoholic beverages in Nigeria

A study was carried out to investigate the microbiological quality and physico-chemical changes of “aged’’ cereal-based traditional alcoholic beverages in Nigeria. There were variations in the microorganisms isolated from sekete, pito and burukutu at post-production time of 72 h, but Saccharomyces cerevisiae, Acetobacter aceti, A. hansenii, A. pasteurianus, Alcaligenes, Flavobacterium, Lactobacillus plantarum and L. brevis were common to all samples. A vinegary flavour and off-odour were the pronounced characteristics of the deteriorating beverages. The decrease in the ethanol from 3% in the fresh product to 1% at the end of 72 h retailing period is proportional to the acetic acid content of the drinks. However, slight decreases were observed for lactic, malic, succinic and formic acid constituents of the beverages. Although no enterobacteriaceae was isolated, some of the identified isolates are potentially pathogenic, and can become injurious to the health of the consumers of “aged’’ batches of the beverages.     

Light sensitivity of colourants used in alcoholic beverages

Quantum yields for photobleaching in ethanol solutions of Hexacol Red 2G Supra (E 128), Hexacol Sunset Yellow FCF Supra (E 110), caramel colour (E 150) and Liquid Red Colour (E 128) based on carminic acid, have been determined at 25° C in continuous photolysis experiments using monochromatic light at each of three wavelengths 334 nm, 366 nm and 436 nm, in order to obtain an objektive measure of the sensitivity to ultraviolet and visible light of colourants used in alcoholic beverages. For photobleaching of carminic acid from Liquid Red Colour in fruit wine [pH 3.1, with 15% (v/v) ethanol] quantum yield was determined as 2.1·10^–2 mol·einstein^–1 for 334 nm irradiation, 1.3·10^–3 mol·einstein^–1 for 366 nm irradiation and 5.6·10^–5 mol·einstein^–1 for 436 nm irradiation, respectively. For Hexacol Sunset Yellow FCF Supra in fruit wine, the quantum yield for 334 nm irradiation was determined as 5.9·10^–4 mol·einstein^–1 and for 366 nm irradiation as 2.4·10^–4 mol·einstein^–1. Hexacol Red 2G Supra in fruit wine had a quantum yield of 3.7·10^–5 mol·einstein^–1 for 366 nm irradiation. For Hexacol Red 2G Supra and Hexacol Sunset Yellow FCF Supra for 436 nm irradiation and for Hexacol Red 2G Supra for 334 nm irradiation the quantum yields were less than 10^–6 mol·einstein^–1. The following order was determined for light sensitivity in fruit wine (366 nm light): Liquid Red Colour > Hexacol Sunset Yellow FCF Supra > Hexacol Red 2G Supra. The caramel colour in aquavit [pH 7.1, with 42% (v/v) ethanol] was moderately sensitive to light with a quantum yield almost independent of irradiation wavelength. Relative quantum yields were determined as 1.6 for 334 nm irradiation, 1.0 for 366 nm and 1.0 for 436 nm irradiation. The latter value corresponded to 2.6 g caramel per einstein absorbed.

---

Lichtempfindlichkeit von Farbstoffen in alkoholischen Getränken

Zusammenfassung Um einen objektiven Wert für die Empfindlichkeit von Farbstoffen in alkoholischen Getränken gegenüber ultraviolettem und sichtbarem Licht festlegen zu können, wurde die Quantenausbeute für Photobleichung in ethanolischen Lösungen von Hexacol Red 2G Supra (E 128), Hexacol Sunset Yellow FCF Supra (E110), Caramel Farbe (E 150) und Liquid Red Colour (E 128; auf Carminsäure basieren) bei 25 °C in kontinuierlichen Photolyse-Experimenten mit monochromatischem Licht mit den Wellenlängen 334 nm, 366 nm und 436 nm bestimmt. Die Quantenausbeute für Photobleichung von Carminsäure in Liquid Red Colour in Fruchtwein (pH 3,1 mit 15%, v/v, Ethanol) war 2,1·10^–2 Mol·Einstein^–1 bei 334 nm; 1,3·10^–3 Mol·Einstein^–1 bei 366 nm und 5,6·10^–5 Mol·Einstein^–1 bei 436 nm. Die Quantenausbeute für Hexacol Sunset Yellow FCF Supra in Fruchtwein war 5,9·10^–4 Mol·Einstein^–1 bei 334 nm und 2,4·10^–4 Mol·Einstein^–1 bei 366 nm. Die Quantenausbeute für Photobleichung für Hexacol Red 2G Supra war 3,7·10^–5 Mol·Einstein^–1 bei 366 nm Bestrahlung. Für Hexacol Red 2G Supra und Hexacol Sunset Yellow FCF Supra war die Quantenausbeute bei 436 nm Bestrahlung geringer als 10^–6 Mol·Einstein^–1, das gleiche gilt für Hexacol Red 2G Supra bei 334 nm Bestrahlung. Folgende Reihenfolge der Lichtempfindlichkeit in Fruchtwein wurde festgestellt (bei 366 nm): Liquid Red Colour > Hexacol Sunset Yellow FCF Supra > Hexacol Red 2G Supra. Caramel Farbe in Aquavit (pH 7,1, mit 42%, v/v, Ethanol) war mäßig lichtempfindlich; die Quantenausbeute war fast unabhängig von der Bestrahlungswellenlänge. Relative Quantenausbeuten von 1,6 bei 334 nm, 1,0 bei 366 nm und 1,0 bei 436 nm wurden bestimmt. Der letzte Wert entspricht 2,6 g Caramel per Einstein.

     

Chemical studies on some Nigerian carbonated and alcoholic beverages

Carbonated beverages and different brands of lager beer bottled in Nigeria were analysed for carbohydrates, proteins, minerals, vitamins and alcohol, in order to provide basic data for the appraisal of their nutritive value. Seven carbonated beverages and five brands of lager beer were so analysed. The carbohydrate content of the carbonated drinks ranged from $\text{9·52–13·93}\text{g}\text{100}\text{g}$. They all contained sucrose, glucose and fructose. Calcium ranged from $\text{0·97–1·71}\text{mg}\text{100}\text{g}$; potassium, $\text{0·21–0·27}\text{mEq}\text{100}\text{g}$; sodium, $\text{1·58–5·20}\text{mEq}\text{100}\text{g}$. They contained no detectable amount of iron, traces of vitamin C, and negligible amounts of thiamin and riboflavin. The beers contained between 2·56 and $\text{4·17}\text{g carbohydrates}\text{100}\text{g}$. The main sugar was maltose. Alcohol (by weight) ranged from 3·77% to 5·20%. They were poor sources of minerals and vitamins. Some nutritional implications of these data are discussed.     

Biogenic amines in alcoholic beverages produced in Taiwan

The biogenic amines tyramine, putrescine, cadaverine, 2-phenylethylamine, histamine and tryptamine were determined in 13 kinds of alcoholic beverages produced in Taiwan. They were derivatised with dansyl chloride and analysed using a high-performance liquid chromatographic method. Total amine content ranged from 0.23 to 11.4 μg ml^?1 with Charng Chuen liqueur containing the highest level and Mei Kwei Lu the lowest. Tryptamine was found in all samples in amounts between 0.01 and 1.79 μg ml^?1. The levels of the other five amines in the tested samples were 0-7.0 μg ml^?1 for 2-phenylethylamine, 0-3.0 μg ml^?1 for putrescine, 0-2.9 μg ml^?1 for cadaverine, 0-4.5 μg ml^?1 for histamine, and 0-1.4 μg ml^?1 for tyramine. These levels seem unlikely to have adverse effects on human health.     

饮料酒中阿魏酸的研究进展

阿魏酸是天然的抗氧化剂,也是近年来国际认知的防癌物质。该文综述了阿魏酸的功效、酚酸类化合物的分析方法及饮料酒（葡萄酒、啤酒、黄酒、果酒和白酒）中阿魏酸的研究进展,为“适量饮酒,有益健康”提供科学依据。阐明阿魏酸在饮料酒中的含量差异 及形成机理,综述了提高饮料酒中阿魏酸含量的方法,为未来我国饮料酒中多酚类物质的研究提供理论指导和方法参考。     

Lead in alcoholic beverages: a second survey

Results are presented of a survey of lead in beers and wines. Evidence of low level lead contamination of draught beer was found in an earlier survey conducted previously but remedial action initiated by the Brewers' Society has apparently been successful in reducing this contamination. The position in respect of lead contamination of wine is less satisfactory. Wine poured from bottles which have been fitted with tin-coated lead closures may sometimes become contaminated by deposits of lead salts produced by corrosion of the lead closure. Results of a survey of wines from lead-capped bottles show that for bottles sampled during 1985/1986 the lead concentration in 20 out of 100 samples exceeded 1000 micrograms/l (equivalent to the statutory limit for lead in wine of 1 mg/kg as sold). Such contamination could give rise to undesirably high intakes of lead. Action being taken to reduce exposure from this source is described.     

Characterisation of Chinese alcoholic beverages by their congener contents

Using gas-liquid chromatography 33 Chinese alcoholic beverages were analysed for their contents of methanol, ethyl acetate, n-propanol, iso-butanol and iso-amyl alcohol (sum of 3-methyl-1-butanol and 2-methyl-1-butanol). A characteristic pattern of the ratios of some of the major congeners was observed. This was compared with the corresponding results for other alcoholic beverages obtained by the authors and by other workers. It was found that the ratios of iso-butanol: n-propanol, iso-amyl alcohol: n-propanol and methanol: n-propanol are useful criteria for the identification of Chinese alcoholic beverages.