Hanousek Čiča Karla, Mrvčić Jasna, Srečec Siniša, Filipan Katarina, Blažić Marijana, Stanzer Damir
Faculty of Food Technology and Biotechnology Zagreb Croatia.
Križevci College of Agriculture Križevci Croatia.
Food Sci Nutr. 2020 Jan 9;8(2):942-954. doi: 10.1002/fsn3.1374. eCollection 2020 Feb.
Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochemical parameters, and chromatic characteristics. The results confirm the migration process of bioactive compounds, aroma compounds, and sugars flowing from the carob pod to the hydroalcoholic base. Changes in ethanol concentration modify the physical properties of the solvent and influence the phenolic and aroma compounds extraction, color, and acidity of the obtained samples. The higher content of phenolic compounds was determinate in the samples obtained in the darkness. The amounts of phenols were in the range of some red fruit liqueurs or walnut liqueurs, and sugars (mostly sucrose) ranging between 96 and 107 g/L. Twenty-six (out of total 94) aroma compounds were detected in all samples, of which 17 esters, 3 alcohols, 4 ketones, and 2 acids. Low molecular weight ethyl esters, ethyl hexanoate, ethyl 2-methyl propanoate, ethyl octanoate, ethyl benzoate, ethyl butanoate, and ethyl cinnamate, were the most abundant. Carob pod maceration in 50% v/v hydroalcoholic base (1:5 solid to liquid ratio) in darkness at room temperature during 8 weeks can be recommended as optimal maceration conditions for production of the aromatic carob macerate with functional properties.
角豆甜酒是一种酒精饮料（乙醇含量至少为15% v/v，糖分含量为100 g/L），是地中海国家的特色饮品。在当前的研究中，首次对角豆荚在不同浸渍条件下于水醇基中浸渍所制得的角豆浸软物进行了表征，分析了其香气成分/特征、理化参数和色泽特性。结果证实了生物活性化合物、香气化合物和糖分从角豆荚向水醇基的迁移过程。乙醇浓度的变化会改变溶剂的物理性质，并影响酚类和香气化合物的提取、所得样品的颜色和酸度。在黑暗条件下获得的样品中酚类化合物含量较高。酚类物质的含量与一些红果甜酒或核桃甜酒中的含量相当，糖分（主要是蔗糖）含量在96至107 g/L之间。在所有样品中检测到了94种香气化合物中的26种，其中包括17种酯类、3种醇类、4种酮类和2种酸类。低分子量的乙酯类，如己酸乙酯、2-甲基丙酸乙酯、辛酸乙酯、苯甲酸乙酯、丁酸乙酯和肉桂酸乙酯，含量最为丰富。建议在室温下于黑暗中，将角豆荚在50% v/v的水醇基（固液比为1:5）中浸渍8周，作为制备具有功能特性的芳香角豆浸软物的最佳浸渍条件。
