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Natural flavours for alcoholic beverages

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Understanding Natural Flavors

Abstract

The production of alcoholic beverages is probably one of the oldest biotechnological processes. It has long been recognized that fermentation stabilizes and imparts new desirable organoleptical properties to sweet plant extracts, and efforts have been made to improve or modify these flavours in order to diversify the palette of the alcoholic beverages. For this reason a great variety of aromatic plants or their extracts have been used. Some spirits are flavoured with fruit extracts such as raspberries, peach, etc. Unfortunately fruit flavours generally lack intensity and it is necessary to boost the flavour with other plant extracts or natural substances produced by biotechnology. The development of the chemical industry has led to the production of nature identical flavours which are not allowed in some spirits, so it is necessary to develop analytical methods in order to detect the presence of synthetic flavouring substances. A complete understanding of the quality of the flavour needs further research with the collaboration of chemists, microbiologists and food technologists. In this way new improvements in the quality of the flavour of alcoholic drinks can be expected in the near future.

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© 1994 Springer Science+Business Media Dordrecht

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Bricout, J., Brunerie, P., Du Manoir, J., Koziet, J., Javelot, C. (1994). Natural flavours for alcoholic beverages. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_13

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  • DOI: https://doi.org/10.1007/978-1-4615-2143-3_13

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5895-4

  • Online ISBN: 978-1-4615-2143-3

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