角豆酒是地中海国家典型的酒精饮料(至少15%v/v的乙醇和100g/L的糖)。在目前的工作中,通过在不同浸渍条件下在水醇基中浸渍角豆荚产生的角豆浸渍酯首次基于其香气化合物/特征进行了表征,物理化学参数,和色彩特征。结果证实了生物活性化合物的迁移过程,芳香化合物,糖从角豆荚流向水醇基。乙醇浓度的变化会改变溶剂的物理性质,并影响酚类化合物和香气化合物的提取,颜色,和获得的样品的酸度。在黑暗中获得的样品中确定了较高的酚类化合物含量。酚类的含量在一些红色水果利口酒或核桃利口酒的范围内,糖(主要是蔗糖)介于96和107g/L之间在所有样本中检测到26种(共94种)芳香化合物,其中17种酯,3醇,4酮,两种酸。低分子量乙酯,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,是最丰富的。角豆荚在室温下在黑暗中在50%v/v水醇碱(1:5固液比)中浸渍8周,可被推荐为生产具有功能特性的芳香族角豆荚浸渍物的最佳浸渍条件。
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.