Traditional aniseed-flavored spirit drinks

Food Reviews International

Volumn 26, Issue 3, 2010, Pages 246-269

  Anli, R Ertan ^a   Bayram, Mustafa ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Ouzo; Raki; Traditional aniseed sprits

Indexed keywords

ALCOHOLIC FERMENTATION; ANALYTICAL STRUCTURE; DOUBLE DISTILLATION; MEDITERRANEAN BASIN; OUZO; PRODUCTION PROCESS; RAKI; TRADITIONAL ANISEED SPRITS;

CHEMICAL ANALYSIS; DISTILLATION; ETHANOL; MIXTURES;

WINE;

FOENICULUM VULGARE; MYRRHIS ODORATA; PIMPINELLA ANISUM; VITACEAE;

EID: 77953505984     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2010.484115     Document Type: Article

References (70)

1. Fidan, I.; Anli, R.E., Özel Saraplar, (Dessert and Fruit Wines, in Turkish). In: Kavaklidere Egitim Yayinlari, No. 3, Ankara. 2000, 206 p.
2. Fidan, I.; Anli, R.E., Yüksek Alkollü Içkiler; Kavaklidere Egitim Yayinlari, No. 6; Ankara. 2002, 257 p.
3. Christoph, N.; Bauer-Christoph, C.; Eds. Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing. In Flavour and Fragrances; Berger, R.G.; Ed. Springer: Berlin, Heidelberg, 2007; 219-239.
4. EEC. Official Journal of the European Union. Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008. On the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89, L/39, 16-54.
5. http://www.agritrade.org/Publications/DiscussionsPapers/GI.pdf. Geographical Indications. A Discussion Paper From The International Food And Agricultural Trade Policy Council, August 25, 2003.
6. http://www.turkpatent.gov.tr/portal/viewimage.jsp?FileNo=117. Resmi Gazete, No: 22944, 25 Mart 1997.
7. Jurado, J.M.; Alcazar, A.; Pablos, F.; Martin, M.J. LC Determination of Anethole in Aniseed Drinks. Chromatographia 2006, August (3/4), 64.
8. Andrea, V.; Nadia, N.; Teresa, R.M.; Andrea, A. Analysis of some Italian lemon Liquors (Limoncello). Journal of Agricultural and Food Chemistry 2003, 51, 4978-4983.
9. Fitzgerald, G.; James, K.J.; Mac Namara, K.; Stack, M.A. Characterization of whiskeys using solid-phase microextraction with gas chromatography-mass spectrometry. Journal of Chromatography A. 2000, 896, 351-359.
10. MacNamara, K.; Leardi, R.; Sabuneti, A., Fast GC analysis of major volatile compounds in distilled alcoholic beverages. Optimization of injection and chromatographic conditions. Analytica Chimica Acta. 2005, 542, 260-267.
11. Wardencki, W.; Sowinski, P.; Curylo, J. Evaluation of headspace solid-phase microextraction for the analysis of volatile carbonyl compounds in spirits and alcoholic beverages. Journal of Chromatography A. 2003, 984, 89-96.
12. Silva, M. L.; Malcata, F.X. Relationships between storage conditions of grape pomace and vola- tile composition of spirits obtained there from. American Journal of Enology and Viticulture 1998, 49 (1), 56-64.
13. Cole, V.C.; Noble, A.C. Flavor chemistry and assessment. In Fermented Beverage Production; Lea, A.G.H.; Piggot, J.R.; Eds.; Blackie Academic and Professional: London, 1997; 361-385.
14. Silva, M.L.; Malcata, F.X. Effects of time on grape pomace fermentation and distillation cuts on the chemical composition of grape marcs. Zeitschraft für Lebensmittel-Untersuchung und- Forschung A. 1999, 208, 134-143.
15. Apostolopoulou, A.A.; Flouros, A.I.; Demertzis, P.G.; Akrida-Demertzi, K. Differences in concentration of principal volatile constituents in traditional Greek distillates. Food Control. 2005, 16, 157-164.
16. Cortes, S.; Gil, L.; Fernandez, E. Volatile composition of traditional and industrial Orujo spirits. Food Control. 2005, 16, 383-388.
17. Soufleros, E. and Bertrand, A. Study on "Tsipouro", traditional spirit made from grape pomace, precursor of ouzo. Vigne et du Vin. 1987, 21 (2), 93-111.
18. Ferreira, V.; Hernandez-Orte, P.; Escudero, A.; Lopez, R.; Cacho, J. Semipreparative reversed- phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages. Journal of Chromatography A. 1999, 864, 77-88.
19. Mateo, J.; Aguirrezabal, M.; Dominguez, C.; Zumalacarregui, J.M. Volatile compounds in Spanish paprika. Journal of Food Composition and Analysis 1997, 10, 225-232.
20. Soufleros, E.H.; Mygdalia, S.A.; Natskoulis, P. Characterization and safety evaluation of the traditional Greek fruit distillate "Mouro" by flavor compounds and mineral analysis. Food Chemistry 2004, 86, 625-636.
21. Silva, M.L.; Malcata, F.X.; De Revel, G. Volatile contents of grape marcs in Portugal. Journal of Food Composition and Analysis 1996, 9, 72-80.
22. Hemphill, J and Hemphill, R. Herbs, Their Cultivation and Usage; Blandford Press, London, 1988, 128.
23. Besharati-Seidani, A.; Jabbari, A.; Yamini, Y. Headspace solvent microextraction: a very rapid method for identification of volatile components of Iranian Pimpinella anisum seed. Analytica Chimica Acta 2005, 530, 155-161.
24. Anli, R.E.; Vural, N.; Gucer, Y. Determination of the Principal Volatile Compounds of Turkish Raki. The Institute of Brewing and Distilling 2007, 113 (3), 302-309.
25. Grillo, I. Small-angle neutron scattering study of a world-wide known emulsion: Le Pastis. Colloids and Surfaces A: Physicochem. Eng. Aspects. 2003, 225, 153-160.
26. The Council of the European Communities (CEC). Proposal for a Regulation Of The European Parliament and of The Council on the Definition, Description, Presentation And Labelling of Spirit Drinks; Brussels, 15.12.2005, 2005/0028 (COD), L160, p. 27.
27. Aniseed, Anise, Star Anise. Submitted by JEJFN, 26 September 2009, http://www.justfoodnow.com/2009/09/26/aniseed-anise-and-star-anise 28.
28. Dwyer, J.; Rattray, D. Magic and Medicine of Plants; Reader's Digest General Books: New York, USA, 1997, 464.
29. Fujimatu, E.; Ishikawa, T.; Kitajima, J. Aromatic compound glucosides, alkyl glucoside and glucide from the fruit of anise. Phytochemistry 2003, 63, 609-616.
30. Fidan, I.; Sahin, I. Alkol ve Alkollü Içkiler Teknolojisi (2.Baski). Ankara Üniversitesi Ziraat Fakültesi Yayinlari: 1295, Ders Kitabi. Ankara Üniversitesi Basimevi, Ankara, 1993; 371.
31. Pourgholami, M.H.; Majzoob, S.; Javadi, M.; Kamalinejad, M.; Fanaee, G.H.R.; Sayyah, M. The seeds essential oil of Pimpinella anisum exerts anticonvulsant effects in mice. Journal of Ethnopharmacology 1999, 66, 221-215.
32. Boskabady, M.H.; Ramazani-Assari, M. Possible Mechanism for the Relaxant Effect of Pimpinella anisum. on Guinea Pig Tracheal Chains. Pharmaceutical Biology. 2005, 42(8), 621-625.
33. Soliman, K.M.; Badeaa, R.I. Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi. Food and Chemical Toxicology 2002, 40, 1669-1675.
34. Singh, G.; Kapoor, I.P.S.; Pandey, S.K.; Singh, U.K.; Singh, R.K. Studies of essential oils. Part 10. Antibacterial activity of volatile oils of some spices. Phytotherapy Research 2002, 16, 680-682.
35. Al-Bayati, F.A. Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts. Journal of Ethnopharmacology 2008, 116, 403-406.
36. Gulçin, I.; Oktay, M.; Kireçci, E.; Küfrevioglu, O.I. Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chemistry 2003, 83, 371-382.
37. Reiter, M.; Brandt, W. Relaxant effects on tracheal and ileal smooth muscles of the guinea pig. Drug Research 1985, 35, 408-414.
38. Boskabady, M.H.; Ramazani-Assari, M. Relaxant effect of Pimpinella anisum on isolated guinea pig tracheal chains and its possible mechanism(s). Journal of Ethnopharmacology 2001, 74, 83-88.
39. Tirapelli, C.R.; De Andrade, C.R.; Cassano, A.O.; De Souza, F.A.; Ambrosio, S.R.; Da Costa, F.B.; De Oliveira, A.M. Antispasmodic and relaxant effects of the hidroalcoholic extract of Pimpinella anisum (Apiaceae) on rat anococcygeus smooth muscle. Journal of Ethnopharmacology 2007, 110, 23-29.
40. Jurado, J.M.; Ballesteros, O.; Alcazar, A.; Pablos, F.; Martin, M.J.; Vilchez, J.L.; Navalon, A. Characterization of aniseed-flavoured spirit drinks by headspace solid-phase microextraction gas chromatography-mass spectrometry and chemometrics. Talanta 2007, 72, 506-511.
41. Atilla, N.A. Ilk Cagdan Günümüze Raki. Türk Iski Kültürü Yaymlari-1. Stil Matbaacalak. 2003, 87.
42. Efstratiadis, M.M. and Arvanttoyannis, I.S. Implementation of HACCP to large scale production line of Greek ouzo and brandy: a case study. Food Control. 2000, 11, 19-30.
43. Da Porto, C. Grappa and grape-spirit production. Critical Reviews in Biotechnology 1998, 18 (1), 13-24.
44. Bosi, M.; Moreno, D. Anise-flavoured liqueurs. Mattoni Magazine 2004, 35, 1-3.
45. Cascao, I. Aspectos do consumo de bebidas alcoolicas. Alimentar, 1989, 4, 48-5.
46. Luz Silva, M., Malcata, F.X., De Revel, G. Volatile Contents of Grape Marcs in Portugal. Journal of Food Composition and Analysis. 1996, 9, 72-80.
47. Alcohol: An element of Middle Eastern life with a long and controversial history. Mideast and North Africa Encyclopedia. Answers.com. http://www.answers.com/topic/arak-distilled-beverage.
48. Da Porto, C.; Longo, M. Evaluation of the reflux process on the partitioning of some volatile compounds in grappa obtained by a batch still. Wein-Wissenschaft 1997, 52 (1), 6-9.
49. Rodrigues, V.M.; Rosa, P.T.V.; Marques, M.O.M.; Petenate, A.J.; Meireles, M.A.A. Supercritical extraction of essential oil from aniseed (Pimpinella anisum L.) using CO2: Solubility, kinetics, and composition data. Journal of Agricultural and Food Chemistry 2003, 51, 1518-1523.
50. Turkish Food Codex. Official Statement of Distilled Alcoholic Beverages, 21 March 2005, Govermental Newspaper, No:23172. http://www.kkgm.gov.tr/TGK/Teblig/2005-11.html.
51. Karaali, A.; Basoglu, N. Essential oils of Turkish anise seeds and their use in the aromatization of raki. Z. Lebensm-Unters und-Forsch. 1995, 200, 440-442.
52. Basoglu, N.; Karaali, A.; Pala, M.; Magden, H. Damitma ürünleri ve rakinin metanol ve yüksek alkol içerikleri. Gida Sanayi 1992, 6, 20-28.
53. Karaali, A.; Basoglu, N. Anason tohumlari ve anason esans yagi üzerine bir arastirma Gida Sanayi 1991, 49-53.
54. Lukic, I.; Banovic, M.; Persuric, D.; Radeka, S.; Sladonja, B. Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography. Journal of Chromatography A. 2006, 1101, 238-244.
55. Nykänen, L. Formation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages. American Society for Enology and Viticulture 1986, 37 (1), 84-96.
56. Nykänen L.; Nykänen, I. Distilled beverages. In Volatile Compounds in Foods and Beverages; Maarse, H.; Ed.; Marcel Dekker: New York, 1991; 547.
57. Ebeler, S.E.; Terrien, M.B.; Butzke, C.E. Analysis of Brandy Aroma by Solid-Phase MicroEx- traction and Liquid-Liquid Extraction. Journal of the Science of Food and Agriculture 2000, 80 (5), 625-630.
58. Guichard, H.; Lemesle, S.; Ledauphin, J.; Barrillier, D.; Picoche, B. Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 1. Evaluation of Quality and Defects on the Basis of Key Odorants by Olfactometry and Sensory Analysis Journal of Agricultural and Food Chemistry 2003, 51, 424
59. Pino, J.; Marti, M.P.; Mestres, M.; Pérez, J.; Busto, O.; Guasch, J. Headspace solid-phase microextraction of higher fatty acid ethyl esters in white rum aroma. Journal of Chromatography A 2002, 954, 51-57.
60. Lablanquie, O.; Snakkers, G.; Cantagrel, R.; Ferrari, G. Characterisation of young Cognac spirit aromatic quality. Analytica Chimica Acta 2002, 458, 191-196.
61. Dieguez, S.C.; de la Pena, M.L.G.; Gomez, E.F. Approaches to Spirit Aroma: Contribution of Some Aromatic Compounds to the Primary Aroma in Samples of Orujo Spirits. Journal of Agricultural and Food Chemistry 2003, 51 (25), 7385-7390.
62. Lord, H.; Pawliszyn, J. Microextraction of drugs. Journal of Chromatography A 2000, 902, 17-63.
63. Dietz, C.; Sanz, J.; Camara, C. Recent developments in solid-phase microextraction coatings and related techniques. Journal of Chromatography A 2006, 1103, 183-192.
64. Official Journal of the European Communities. Council Regulation (EEC) No. 1576/89 laying down general rules on the definition, description and presentation of spirit drinks, No L 160, 1-17.
65. Brereton, P.; Hasnip, S.; Bertrand, A.; Wittkowski, C.; Guillou, C. Analytical Methods for the determination of spirit drinks. Trends in Analytical Chemistry 2003, 22, 19-25.
66. Official Journal of the European Communities. Commission Regulation (EC) No. 2870/2000 of 19 December 2000 laying down Community reference methods for the analysis of spirit drinks, No L333/20-46.
67. Gonzalez, M.J.; Martinez-Para, M.C.; Aguilar, M.V. Determination of Fe, Cu, Zn, Mn and Pb in D.O.C. Mentrida wines. Z. Lebensm. Unters. Forsch. 1988, 187, 325-329.
68. Official Journal of the European Communities. Council Regulation (EEC) of 26 November 2002 laying down community reference methods for the analysis of spirit drinks, No. 2091/ 2002. L322:11.
69. Official Journal of the European Communities. Commission Regulation (EC) No. 2870/2000 of 19 December 2000 laying down Community reference methods for the analysis of spirit drinks, No L333/20-46.
70. Orav, A.; Raal, A.; Arak, E. Essential oil composition of Pimpinella Anisum L. Fruits from various European Countries. Natural Product Research 2008, 22 (3), 227-232.