Authenticity Assessment of the "Onisiwka" Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

作者：Sliwinska Magdalena^*; Wisniewska Paulina; Dymerski Tomasz^*; Wardencki Waldemar; Namiesnik Jacek

来源：Food Analytical Methods, 2017, 10(6): 1709-1720.

DOI：10.1007/s12161-016-0723-z

• Onisiowka
• Nalewka
• Liqueur
• GCxGC-TOFMS
• Sensory evaluation
• Authenticity test

The "Onisiowka" nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed on the list of regional and traditional products of the Ministry of Agriculture and Rural Development in Poland. It is produced from multiflower honey, black elderberry flower syrup, and spirit. Due to fact that the "Onisiowka" nalewka liqueur has never been investigated, these studies are the foundation for further work on this regional alcoholic beverage. The main aim of this work is the authenticity assessment of the "Onisiowka" nalewka liqueurs by means of qualitative characteristics of volatile fraction and sensory evaluation. Tentative identification has been performed using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GCxGC-TOFMS). Application of GCxGC-TOFMS allowed for detection of around 350 compounds present in the volatile fraction of the "Onisiowka" from which 102 compounds were tentatively identified. PCA results showed that the first two principal components constitute 96.98% of total variance. Statistical analysis was used to visualize relations between tentatively identified compounds; therefore, it has been demonstrated that 23 chemical compounds may have significant influence on the overall flavor and taste of the "Onisiowka". These substances belong to four chemical classes, in which the greatest number is represented by esters ( 13), aldehydes ( 6), alcohols ( 3), and one terpene compound. According to the sensory evaluation, the Onisiowka is characterized by sweet, honey, fruity, flowery, bitter, and spirituous flavor and taste.

• 出版日期2017-6