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Article

Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products

1
Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy
2
Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Viale XXVIII Aprile 14, 31015 Conegliano, Italy
*
Author to whom correspondence should be addressed.
Academic Editor: Pavel Dostálek
Received: 4 October 2021 / Revised: 22 October 2021 / Accepted: 26 October 2021 / Published: 30 October 2021
Background: trans-anethole is the main component of anise, and its flavor is characteristic of all the aniseed spirits. It is known that trans-anethole oil/ethanol/water solution could result in the undesirable emulsion effect called the “ouzo effect”. Moreover, trans-anethole can undergo chemical decay, producing unhealthy compounds, mainly cis-anethole and para-anisaldehyde. In this work, the trans-anethole stability was challenged simulating commercial products’ long-term storage. Methods: Anethole standard solutions and two Italian aniseed spirits, namely Sambuca and Mistrà, were used to evaluate the trans-anethole response to light (both ultraviolet and visible) and its stability under thermal stress. Anethole decay was monitored by trans-anethole quantification using an HPLC method. Results: Light and high-temperature exposure affect the trans-anethole content of aniseed spirits during the storage, but sucrose revealed a role in the trans-anethole protection. Conclusions: as transport and storage are involved in the anethole decay, the Regulations on the minimum of the anethole that must be a guarantee in the aniseed spirits should be revised. View Full-Text
Keywords: trans-anethole; aniseed spirits; light stress; thermal stress; storage stability trans-anethole; aniseed spirits; light stress; thermal stress; storage stability
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MDPI and ACS Style

Vendramin, V.; Pesce, A.; Vincenzi, S. Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products. Beverages 2021, 7, 73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040073

AMA Style

Vendramin V, Pesce A, Vincenzi S. Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products. Beverages. 2021; 7(4):73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040073

Chicago/Turabian Style

Vendramin, Veronica, Antonio Pesce, and Simone Vincenzi. 2021. "Anethole Stability in Aniseed Spirits: Storage Condition Repercussions on Commercial Products" Beverages 7, no. 4: 73. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages7040073

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