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: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/9979115 |
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| _version_ | 1832566102783164416 |
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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. |
| format | Article |
| id | doaj-art-eaa89f38a73841a68aa4146f57a5a863 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| 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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