Aromatic plants in alcoholic beverages. A review

Flavour and Fragrance Journal

Volumn 25, Issue 5, 2010, Pages 341-350

  Tonutti, Ivan ^a   Liddle, Peter ^b  

^a TRADALL SA (Bacardi Group)   (Switzerland)

^b NONE   (France)

Author keywords

Alcoholic beverages; Analysis; Aromatic plants; Extraction technologies; History

Indexed keywords

ALCOHOLIC BEVERAGES; ANALYSIS; AROMATIC PLANTS; EXTRACTION TECHNOLOGIES;

AROMATIC HYDROCARBONS; BEVERAGES;

AROMATIZATION;

ESSENTIAL OIL; FLAVORING AGENT;

ALCOHOLIC BEVERAGE; AROMATIZATION; EXTRACTION; HERB; HISTORY; NONHUMAN; REVIEW; SPICE;

EID: 78651481727     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.2001     Document Type: Review

References (26)

1. P. Liddle, L. Boero. In Encyclopedia of food sciences and nutrition (Eds: B. Caballero, L. Trugo, P. Finglas), Academic Press, London, 2003, pp. 5980-5984.
2. Council Directive (EEC) N° 1601/91 of 10 June 1991. Laying down general rules on the definition, description and presentation of aromatized wines, aromatized wine-based drinks and aromatized wineproduct cocktails. Official Journal of the European Communities,L149, 14/06/1991, pp. 0001-0009.
3. Commission Regulation (EC) N° 122/94 of 25 January 1994. Laying down certain detailed rules for the application of Council Regulation (EEC) N° 1601/91 on the definition, description and presentation of aromatized wines, aromatized wine-based drinks, and aromatized wine-product cocktails. Official Journal of the European Communities, L 21, 26/01/1994, p. 0007.
4. M. A. Amerine. Rivista Italiana EPPOS 1973, 15, 504-516.
5. Anonymous, From Wine of Hippocrates to Vermouth. Revue Vinicole Internationale 1974, 1-2, 33-36.
6. Martini & Rossi, Le Vermouth. In Des apéritifs aux spiritueux (Edition de la Fédération Suisse des cafetiers, restaurateurs et hôteliers) 1988, Chapitre XII, pp. 131-142.
7. Flavouring substances and natural sources of flavourings, Council of Europe Publishing, 1981.
8. Natural sources of flavourings, report N° 1, Council of Europe Publishing, 2000.
9. Natural sources of flavourings, report N° 2, Council of Europe Publishing, 2007.
10. Natural sources of flavourings, report N° 3, Council of Europe Publishing, 2008.
11. G. Fenaroli, G. Burdock. Fenaroli's handbook of flavouring ingredients, CRC Press, Boca Raton 1995.
12. Guidelines for the use of flavourings, Codex Alimentarius CAC/GL 66-2008, 2008.
13. F. Chemat, M. A. Ferhat, B. Y. Meklati. Flavour Fragr. J. 2007, 22, 494-504.
14. Y.-W. Lee, Y.-Y. Lee. Flavor and Aroma Substances. In Extraction optimisation in food engineering (Eds: C. Tzia, G. Liadakis), Marcel Dekker, New York, USA, 2003, pp. 305-328.
15. I. Tonutti. Wine aromatization. In Potencialidades e Aplicações das Plantas Aromáticas e Medicinais (Eds: A. C. Figueiredo, J. G. Barroso, L. G. Pedro), Repro2000, Lisboa, Portugal, 2007, pp. 147-154.
16. G. Montedoro, M. Bertuccioli. The flavours of wines, vermouths and fortified wines, in Food Flavours, part B: the Flavours of Beverages (Eds: I. D. Morton, A. J. Macleod), Elsevier, Amsterdam, Holland, 1986, pp. 171-238.
17. D. Lachenmeier et al. J. Agric. Food Chem. 2009, 57 (7), 2782-2785 (and references therein).
18. J.C.A. Morrant. Canadian J. Psychiatry 1993, 38, 480-484.
19. www.absintheoriginals.com.
20. Regulation (EC) N° 1334/2008 of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) N° 1601/91, Regulations (EC) N° 2232/96 and (EC) N° 110/2008 and Directive 2000/13/EC; Official Journal of the European Communities, L354, 31/12/2008, pp. 0034-0050.
21. I. Grillo. Act. Chim. 2005, 289, 41-44.
22. Council Directive (EEC) N° 2002/75 of 1 February. Commission decision of 1 February 2002 laying down special conditions on the import from third countries of star anise. Official Journal of the European Communities, L 33 2002/02/02, p. 3.
23. F. Saltron, C. Langella, M. Guerere. Ann. Fals. Exp. Chim. Toxicol 2002, 94, 397-402.
24. G. Fenaroli. Sostanze Aromatiche Naturali, Vol. I, Hoepli, Milan, 1963, p. 607.
25. R. I. Aylott. Vodka, Gin and Other Flavoured Spirits. In Fermented Beverages Production. 2nd ed. (Eds: A. G. H. Lea, J. R. Piggott), Kluwer, New York, 2003, pp. 289-308.
26. A. Phelan. Gin botanicals and flavour diversity, The International Centre for Brewing and Distilling Newsletter, 2003, pp. 8-9.