Journal of Food Science and Technology

, Volume 56, Issue 1, pp 360–366 | Cite as

Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages

  • Erendira Avalos-Martínez
  • Jorge A. Pino
  • Sonia Sáyago-Ayerdi
  • Odri Sosa-Moguel
  • Luis Cuevas-GloryEmail author
Original Article


This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Puebla Precoz, UAN 16-1, and Sudan). A panel of 10 judges, detected six flavour descriptors in all samples. Sensory studies revealed highly characteristic flavour profiles of these varieties. In order to obtain the extracts and further characterize the odour-active volatiles of the studied beverages, a simultaneous steam distillation and solvent extraction procedure followed by a GC–MS analysis was employed. A total of 104 volatile compounds were identified in all samples. By determining the odour activity values (OAVs) it was possible to identify compounds with high odor-activity in the beverages, such as: 2-furfural, 5-methyl-2-furfural, hexanal, (E)-2-hexenal, (Z)-3-hexen-1-ol, 1-octen-3-one, 1-octen-3-ol, 5-methyl-2(3H)-furanone, phenylacetaldehyde, nonanal, (E)-2-nonenal, geranylacetone, α-ionone and β-ionone. Moreover, on the basis of their OAVs, the differences in odour profiles of beverages were predominately due to these odorants.


Jamaica Hibiscus sabdariffa Volatiles Gas chromatography-mass spectrometry Odour activity value 


Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Erendira Avalos-Martínez
    • 1
  • Jorge A. Pino
    • 2
  • Sonia Sáyago-Ayerdi
    • 1
  • Odri Sosa-Moguel
    • 3
  • Luis Cuevas-Glory
    • 3
    Email author
  1. 1.Integral Laboratory of Food ResearchTechnological Institute of TepicTepicMexico
  2. 2.Food Industry Research InstituteHavanaCuba
  3. 3.Integral Laboratory of Food ResearchTechnological Institute of MéridaMéridaMexico

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