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).
Highlights
IntroductionPublisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
The present study aimed to evaluate the volatile chemical composition and the sensorial properties of a beer flavored with H. rosa-sinensis flowers, in addition to the H. lupulus
The hibiscus liqueur was produced with an artisanal method, leaving the hibiscus flowers in infusion in the ethanol obtained from the fermentation of the beer wort
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The aroma characters of the other raw starting materials used in the brewing process influence the final product bouquet, as well, as evidenced by Ascrizzi et al (2020), whose study reported the flavoring of a beer with hemp flowers [7]. Along with the volatile organic compounds (VOCs), polyphenols play a crucial role in consumer preferences These secondary metabolites decisively influence the sensorial quality of the beer, contributing to its astringency, body and color [2,6]. H. rosa-sinensis, known as “Chinese hibiscus” or “tropical hibiscus” [15], is a perennial shrub belonging to the Malvaceae family, typical of tropical areas [15,16] It is a plant of considerable commercial importance due to its presence in several herbal remedies [16]. A comparison with a liqueur flavored with the same hibiscus flowers was performed, to assess the different aroma contribution of the same plant material to a different matrix: the liqueur, in contrast with beer, is not characterized by a defined aroma, which is, completely determined by the used flavoring agents
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