Hrvatska znanstvena Sekcija img
3 gif
 About the project
4 gif
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 957265


Authors: Hanousek Čiča, Karla; Rupert, Maja; Koczoń, Piotr; Derewiaka, Dorota; Gajdoš-Kljusurić, Jasenka; Petravić-Tominac, Vlatka; Mrvčić, Jasna; Stanzer, Damir
Title: Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe
Source: Journal of The Institute of Brewing (0046-9750) 125 (2019), 1; 143-154
Paper type: article
Keywords: mistletoe ; Biska ; grape marc brandy ; aroma compounds
Mistletoe (Viscum album) is mostly used in its herbal form due to its content of diverse biologically active substances. In Croatia's Adriatic region, it is used for production of Biska, a strong alcoholic beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterized by analysis of aroma compounds and physicochemical parameters. We believe that this is the first study of aroma profile of a strong alcoholic beverage produced with mistletoe. The aroma of 14 samples of Biska - five commercial and nine homemade - was analysed for aroma using GC/MS with solid-phase microextraction. A total of 166 aroma compounds were detected. Major components were ethyl esters (medium and long chain fatty acids), fatty alcohols, isopropyl myristate, aldehyde decanal and some terpenes. Distribution of aroma compounds was evaluated by PCA technique. Some significant differences in physicochemical properties were observed including ethanol concentration (28 to 44 % v/v) and pH (4.4 to 6.5). Although the colour of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The commercial samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel.
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL cjelovitog rada:
Journal in electronic form only:: NE
Google Scholar: Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe
Contrib. to CROSBI by: Karla Hanousek Čiča (, 27. Ruj. 2018. u 10:46 sati

Print version   za tiskati