Beverage extracts

Ndjouenkeu, R., Clo, G., Voilley, A., Effect of coffee beverage extraction conditions on the concentration in methyl xanthines measured by HPLC, Scl. Aliments., 1, 365, 1981. (CA95 202163c)... 

General Aspects Sample preparation for speciation analyses of solid foods is not as straightforward as previously shown for water and beverages. Extraction, clean-up, and preconcentration can be required and the preservation of the identity and original distribution of the species in the analyzed matrix is no simple matter. In order to obtain acceptable recoveries, extractions are usually repeated several times (each time the supernatant solution is separated from the... 

Perez-Jimenez, J. Arranz, S. Tabemero, M. Diaz- Rubio, M.E. Serrano, J. Goni, L Saura-Calixto, F. 2008. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages extraction, measurement and expression of results. Food Res. Int. 41 274-285. 

Acid sludge, see Petroleum, p.l83 Beverage extract (concentrate), see Extracts,... 

Aromatic liquids Beverage extract (concentrate) Camphor oil, 3.3 Extract, aromatic or flavouring Extracts, aromatic, liquid, 3, 3.2,3.3 Extracts, flavouring, liquid,... 

Carbonated beverages are often sold as concentrated syrups syn. beverage extracts that are subsequently mixed with water, sweeteners, and other components at bottling facilities. In addition to the flavour, colours, preservatives, and other constituents, these syrups contain acidulants acids that give a tart flavour, maintain pH levels, disinfect, and perform other functions. Acidulants include phosphoric, citric, ascorbic, tartaric, adipic, and malic acids. 

Caffeine is extracted from beverages by a solid-phase microextraction using an uncoated fused silica fiber. The fiber is suspended in the sample for 5 min and the sample stirred to assist the mass transfer of analyte to the fiber. Immediately after removing the fiber from the sample it is transferred to the gas chromatograph s injection port where the analyte is thermally desorbed. Quantitation is accomplished by using a C3 caffeine solution as an internal standard. 

Bot nic l nd Animal Extracts. Tinctures and fluid and soHd extracts of items such as vanilla, coffee, cocoa, and Hcorice are produced by treating the raw materials with a solvent. Vanilla is by far the most widely used extract and is often found in chocolate products, baked goods, beverages, and frozen desserts (49,52). 

In the extraction of citms juices it is desirable to have as gende an extraction pressure as possible. There should be minimal contact time between juice and pulp to reduce the amount of bitter substances expressed from the peel into the juice. The amount of suspended soHds in citms juice is controlled in a subsequent separation in a finisher. A screw action is used to force the juice through a perforated screen and separate the larger pulp particles from the juice. The oil level in the juice is adjusted by vaporizing under a vacuum (10). The separated pulp is washed and finished several times to produce a solution which is then either added back to the juice to increase juice yield, or concentrated to produce pulp wash soHds, also called water extract of orange soHds, which can be used as a cloudy beverage base. 

Analytical Techniques. Sorbic acid and potassium sorbate are assayed titrimetricaHy (51). The quantitative analysis of sorbic acid in food or beverages, which may require solvent extraction or steam distillation (52,53), employs various techniques. The two classical methods are both spectrophotometric (54—56). In the ultraviolet method, the prepared sample is acidified and the sorbic acid is measured at 250 260 nm. In the colorimetric method, the sorbic acid in the prepared sample is oxidized and then reacts with thiobarbituric acid the complex is measured at - 530 nm. Chromatographic techniques are also used for the analysis of sorbic acid. High pressure Hquid chromatography with ultraviolet detection is used to separate and quantify sorbic acid from other ultraviolet-absorbing species (57—59). Sorbic acid in food extracts is deterrnined by gas chromatography with flame ionization detection (60—62). 

Minerals and Ash. The water-soluble extract solids which iafuse from tea leaves contain 10—15% ash. The tea plant has been found to be rich in potassium (24) and contains significant quantities of calcium, magnesium (25), and aluminum (26). Tea beverages are also a significant source of fluoride (27), owing in part to the uptake of aluminum fluoride from soils (28,29). 

Elavored carbonated beverages, or soft drinks, were developed by apothecaries and chemists in the early nineteenth century by the addition of flavored symps to fountain-dispensed carbonated water. The introduction of proprietary flavors began in the late 1880s. Charles H. Hires introduced his root beer extract in 1876, Vemors s Ginger Ale was marketed by James Vernor in 1880, R. S. La2enby perfected the formula for Dr. Pepper in 1885, and John S. Pemberton developed the formula for Coca-Cola in 1886. Brad s Drink was introduced in 1896 and was later renamed Pepsi-Cola in 1898. 

Oleo Resins. These oily residues, obtained from the solvent extraction of herbs, contain more of the characteristic flavors than do the essential oils. The solvent extraction removes nearly all of the flavor bodies from the herb. The extract solvent is distilled, reduciag the solution to an oily residue. Oleo resias of iaterest to the carbonated beverage iadustry are ginger, celery, and black pepper. 

Alcoholic Solutions or Extracts. AlcohoHc extracts are prepared by dissolving the flavor-beating body ia a solution of alcohol and water. They may require filtration usiag filter aids to remove any iasoluble precipitates or oils that may form. AlcohoHc extracts are clear solutions and are used ia beverages that do not require a haze or cloudiness. 

Determination of chiral-y-lactones from raw flavour extract of strawberries and other-fruit-containing foods and beverages... 

Wines and other alcoholic beverages such as distillates represent very complex mixtures of aromatic compounds in an ethanol-water mixture. Once an extract or concentrate of the required compounds is prepared, a suitable chromatographic system must be used to allow separation and resolution of the species of interest. Many applications have been developed that use MDGC. 

U. Hener, P. Kteis and A. Mosandl, Enantiomeric distribution of a-pinene, /3-pinene and limonene in essential oils and extract. Part 3. Oils for alcoholic beverages and seasoning , Flav Fragr. J. 6 109-111 (1991). 

---