Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit

This study described the production method of novel whiskey using black pepper berries as raw material including the determination of chemical composition and sensory profile of this distillate. The production process consisted of production of fermentation medium via hydrothermal treatment, followe...

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Main Authors: Yap Chin Ann, Foo See Wei, Gilbert Yeo, Teow Wei Ping, Lawrence Tuah
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2021/9979115
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author Yap Chin Ann
Foo See Wei
Gilbert Yeo
Teow Wei Ping
Lawrence Tuah
author_facet Yap Chin Ann
Foo See Wei
Gilbert Yeo
Teow Wei Ping
Lawrence Tuah
author_sort Yap Chin Ann
collection DOAJ
description This study described the production method of novel whiskey using black pepper berries as raw material including the determination of chemical composition and sensory profile of this distillate. The production process consisted of production of fermentation medium via hydrothermal treatment, followed by fermentation and distillation. The incorporation of hydrothermal extraction process makes this whiskey production process differ from the existing commercial spirit production protocol. Chemical composition analysis showed that there were 12 main volatile compounds that contribute to the aroma profile of this pepper whiskey which consisted of 1 aldehyde group, 3 ester groups, 2 phenolic compounds, and 6 alcohol groups. All of these compounds are presented at different concentrations that are able to give pleasant and signature aroma to this spirit. A 10-member descriptive analysis panel conducted showed that 7 descriptors can be used to define the organoleptic quality of this whiskey, namely, clarity and brilliance (visual), fruity and flora (aroma), spiciness and sweetness (taste), and fruity mouthfeels. In conclusion, pepper berries can be used as raw material for pepper whiskey production and having organoleptic quality acceptable for human consumption.
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issn 2356-7015
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publishDate 2021-01-01
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series International Journal of Food Science
spelling doaj-art-eaa89f38a73841a68aa4146f57a5a8632025-02-03T01:05:11ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/99791159979115Production, Characterization, and Sensory Profiling of Novel Pepper Distilled SpiritYap Chin Ann0Foo See Wei1Gilbert Yeo2Teow Wei Ping3Lawrence Tuah4Research and Development Division, Malaysian Pepper Board, Lot 1115 Jalan Utama, Pending Industrial Area, 93916 Kuching, Sarawak, MalaysiaWinepak Corporation (M) Sdn. Bhd. No.12, Jalan Utama 2/20, Taman Perindustrian Puchong Utama, Seksyen 2, Batu 14, Jalan Puchong, 47100 Selangor, MalaysiaWinepak Corporation (M) Sdn. Bhd. No.12, Jalan Utama 2/20, Taman Perindustrian Puchong Utama, Seksyen 2, Batu 14, Jalan Puchong, 47100 Selangor, MalaysiaWinepak Corporation (M) Sdn. Bhd. No.12, Jalan Utama 2/20, Taman Perindustrian Puchong Utama, Seksyen 2, Batu 14, Jalan Puchong, 47100 Selangor, MalaysiaResearch and Development Division, Malaysian Pepper Board, Lot 1115 Jalan Utama, Pending Industrial Area, 93916 Kuching, Sarawak, MalaysiaThis study described the production method of novel whiskey using black pepper berries as raw material including the determination of chemical composition and sensory profile of this distillate. The production process consisted of production of fermentation medium via hydrothermal treatment, followed by fermentation and distillation. The incorporation of hydrothermal extraction process makes this whiskey production process differ from the existing commercial spirit production protocol. Chemical composition analysis showed that there were 12 main volatile compounds that contribute to the aroma profile of this pepper whiskey which consisted of 1 aldehyde group, 3 ester groups, 2 phenolic compounds, and 6 alcohol groups. All of these compounds are presented at different concentrations that are able to give pleasant and signature aroma to this spirit. A 10-member descriptive analysis panel conducted showed that 7 descriptors can be used to define the organoleptic quality of this whiskey, namely, clarity and brilliance (visual), fruity and flora (aroma), spiciness and sweetness (taste), and fruity mouthfeels. In conclusion, pepper berries can be used as raw material for pepper whiskey production and having organoleptic quality acceptable for human consumption.http://dx.doi.org/10.1155/2021/9979115
spellingShingle Yap Chin Ann
Foo See Wei
Gilbert Yeo
Teow Wei Ping
Lawrence Tuah
Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit
International Journal of Food Science
title Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit
title_full Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit
title_fullStr Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit
title_full_unstemmed Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit
title_short Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit
title_sort production characterization and sensory profiling of novel pepper distilled spirit
url http://dx.doi.org/10.1155/2021/9979115
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