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Holmdel, NJ, United States

Da Costa N.C.,International Flavors and Fragrances Inc. | Anastasiou T.J.,12 Ladwood Drive | Adedeji J.,TRANSCORP
ACS Symposium Series | Year: 2010

Noncarbonated beverages encompass a wide variety of subcategories including teas, iced teas, coffees, fruit juices, water, flavored waters, energy and sports drinks, alcoholic beverages and even dairy drinks. Market share has increased steadily over the years, even to the detriment of carbonated beverages. Within this category the emphasis has shifted towards ready-to-drink (RTD) beverages and what are perceived as healthier drinks such as the waters, energy drinks and drinks high in anti-oxidants such as green teas. This is in line with consumer food and drink trends towards health and wellness. This chapter endeavors to cover the wide variety of beverages in this category, including current trends in their consumption and an emphasis on their key volatile and non-volatile components. A subject as broad as this cannot be done total justice in one chapter and thus the essentials or currently most interesting aspects of many noncarbonated beverages only will be addressed. © 2010 American Chemical Society. Source


Da Costa N.C.,International Flavors and Fragrances Inc. | Anastasiou T.J.,12 Ladwood Drive
ACS Symposium Series | Year: 2010

Limoncello is a liqueur originating from Southern Italy, and in more recent times has also been produced in neighboring countries around the Mediterranean region. It is traditionally produced by the maceration (1) of lemon peel in grain alcohol, water and sugar and has a distinctive bright yellow color. It has a sweet lemony taste which is not sour, as it does not contain any lemon juice. This paper describes its homemade preparation, liquid/liquid solvent extraction and gas chromatography (GC) analysis. In addition detailed gas chromatography-mass spectrometry (GC-MS) analytical data was obtained on a sector instrument of fresh limoncello versus five month aged Limoncello volatiles. Previous analytical work (2, 3) has described over sixty volatile components in Limoncello; the analytical work presented here identifies over two hundred components. In addition compositional changes that occur with aging are described and related to gas-chromatography-olfactometry (GC-O) work. These changes appear to differ from those found in lemon juices or carbonated drinks. © 2010 American Chemical Society. Source

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