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Volume 11
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10.3390/app11219864
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Article

Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages

by
Ylenia Pieracci
1,
Luisa Pistelli
1,2,
Matteo Lari
1,
Matteo Iannone
3,
Andrea Marianelli
3,
Roberta Ascrizzi
1,
Laura Pistelli
2,4,* and
Guido Flamini
1,2,*
1
Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy
2
Centro Interdipartimentale di Ricerca Nutraceutica e Alimentazione per la Salute ‘NUTRAFOOD’, Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
3
Circolo ARCI La Staffetta, Via Don Minzoni 29, Calci, 56011 Pisa, Italy
4
Dipartimento di Scienze Agrarie, Alimentari e Agro-Alimentari, Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2021, 11(21), 9864; https://doi.org/10.3390/app11219864
Submission received: 29 September 2021 / Revised: 16 October 2021 / Accepted: 20 October 2021 / Published: 22 October 2021
(This article belongs to the Special Issue Novel Developments on Volatile Compounds and Sensory Analysis of Alcoholic Beverages)
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Abstract

The present work is an evaluation of the chemical composition of the aroma and the sensorial characters of a beer flavored with Hibiscus rosa-sinensis flowers. Moreover, the total polyphenol, flavonoid and anthocyanin contents and the antioxidant activity of the plant materials and beers were assessed. A comparison with a liqueur flavored with the same hibiscus flowers was also performed. Non-terpene derivatives constituted the main class of components of the aroma of both samples, representing 96.4% of the whole volatilome in the control beer and 99.0% in the hibiscus one. Among this class, esters were the most abundant compounds, being significantly higher in the treated sample (77.6%) than in the control (68.4%), followed by the alcohols (20.9% in control beer and 18.8% in hibiscus beer). From a sensorial point of view, the control beer was characterized by malty and hoppy notes, attributable to the noticeable content in myrcene and α-humulene in its headspace, while in the hibiscus beer, floral and fruity notes, typical of esters and alcohols, prevailed. The polyphenol content was significantly higher in the treated beer (143.96 mg/g) than in the control, as well as the total flavonoids and the total anthocyanins, and, consequently, the antioxidant activity (DPPH-assay).
Keywords: Chinese hibiscus; beer; pale ale; liqueur; HS-SPME; GC–MS; QDA; panel test; polyphenol content; DPPH-assay Chinese hibiscus; beer; pale ale; liqueur; HS-SPME; GC–MS; QDA; panel test; polyphenol content; DPPH-assay

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MDPI and ACS Style

Pieracci, Y.; Pistelli, L.; Lari, M.; Iannone, M.; Marianelli, A.; Ascrizzi, R.; Pistelli, L.; Flamini, G. Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages. Appl. Sci. 2021, 11, 9864. https://doi.org/10.3390/app11219864

AMA Style

Pieracci Y, Pistelli L, Lari M, Iannone M, Marianelli A, Ascrizzi R, Pistelli L, Flamini G. Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages. Applied Sciences. 2021; 11(21):9864. https://doi.org/10.3390/app11219864

Chicago/Turabian Style

Pieracci, Ylenia, Luisa Pistelli, Matteo Lari, Matteo Iannone, Andrea Marianelli, Roberta Ascrizzi, Laura Pistelli, and Guido Flamini. 2021. "Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages" Applied Sciences 11, no. 21: 9864. https://doi.org/10.3390/app11219864

APA Style

Pieracci, Y., Pistelli, L., Lari, M., Iannone, M., Marianelli, A., Ascrizzi, R., Pistelli, L., & Flamini, G. (2021). Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages. Applied Sciences, 11(21), 9864. https://doi.org/10.3390/app11219864

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