Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 96595 10.21603/2074-9414-2025-1-2559 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Composition of Flavorings for Home-Made Alcoholic Beverages Исследование состава ароматизаторов для алкогольных напитков домашней выработки https://orcid.org/0000-0002-1156-9644 Оберенко Андрей Витальевич Oberenko Andrey Vitalievich aoberenko@sfu-kras.ru https://orcid.org/0000-0002-7162-449X Качин Сергей Васильевич Kachin Sergei V. https://orcid.org/0000-0002-6459-8852 Сагалаков Сергей Андреевич Sagalakov Sergey A. https://orcid.org/0009-0008-2624-6793 Яковлев Артем Дмитриевич Yakovlev Artem D. https://orcid.org/0009-0007-7029-7136 Козель Наталия Анатольевна Kozel Nataliya A. Сибирский федеральный университет Красноярск Россия Siberian Federal University Krasnoyarsk Russian Federation Сибирский федеральный университет Красноярск Россия Siberian Federal University Krasnoyarsk Russian Federation Сибирский федеральный университет Красноярск Россия Siberian Federal University Krasnoyarsk Russian Federation Федеральный Сибирский научно-клинический центр Федерального медико-биологического агентства России Красноярск Россия Federal Siberian Research Clinical Centre, Federal Medical Bio logical Agency of Russia Krasnoyarsk Russian Federation Сибирский федеральный университет Красноярск Россия Siberian Federal University Krasnoyarsk Russian Federation 28 03 2025 28 03 2025 55 1 89 106 02 05 2024 01 10 2024 https://fptt.ru/en/issues/23416/23380/

Ароматизаторы добавляют в процессе промышленного производства алкогольных напитков для создания необходимого аромата и вкуса. Требования к качеству ароматизаторов, их химическому составу, допустимым уровням применения и методам контроля строго регламентированы. Для приготовления алкогольных напитков в домашних условиях рынок предлагает ароматизаторы-имитаторы известных брендов, сведения о составе которых, равно как и о методах контроля качества, практически отсутствуют. Цель исследования – изучить компонентный состав ароматизаторов-имитаторов, а также определить соответствующие процедуры аналитических измерений. Объектами исследования послужили ароматизаторы, имитирующие вкусовые профили коньяка, чачи, текилы, бренди, джин-тоника, ликера. Исследование проводили с использованием фурье-спектрометра ФТ-801 (ООО НПФ «СИМЕКС», Россия) с приставкой SIMTEX (Россия) для работы в режиме НПВО, газового хроматографа Кристалл-5000.2 (Хроматэк, Россия) с колонкой TR-5MS (Thermo Fisher Scientific, США) и квадрупольным масс-спектрометрическим детектором ISQ (Thermo Scientific, Германия). Для определения растворителей / носителей в составе ароматизатора 0,050 см3 раствора образца смешивали с 10 см3 метанола. Для определения ароматообразующих веществ растворы образцов предварительно экстрагировали трихлорметаном (хлороформом). ИК-НПВО-спектры обрабатывали с использованием программного обеспечения OMNIC (Version 7.0, Thermo Electron Corp., США), а масс-спектры – NIST MS Search 2.0 (NIST, США). В ходе исследования получены данные о компонентном составе ряда ароматизаторов-имитаторов. Установлено, что в качестве растворителей / носителей в ароматизаторах выступают пропиленгликоль, глицерин и триацетин. Вкусо-ароматические показатели исследуемых ароматизаторов определяются относительно небольшим набором из 1–5 веществ, составляющих 70 % и более компонентного состава: в ароматизаторе Коньяк (Elix) – 4-гидрокси-3-метоксибензальдегид (ванилин) – 78,5 %; Чача (Alcotec) – 3,7-диметил-1,6-октадиен-3-ол и метил-2-аминобензоат (94,4 %); Бренди (Alcotec) – ванилин и этиллаурат (81,7 %); Текила (Alcostar) – 3-метил-1-бутанол, этилдеканоат, этиллаурат и ванилин (73,7 %); Джин-тоник (Etol) – фенилметанол, 3,7-диметил-1,6-октадиен-3-ол, (1R)-1-изопропил-4-метил-3-циклогексен-1-ол и 2-(4-метил-3-циклогексен-1-ил)-2-пропанол (83,5 %). В результате перечень и относительное содержание ключевых ароматообразующих веществ ни в одном из исследуемых ароматизаторов не совпадают с сенсорными профилями их натуральных аналогов. Сочетание спектроскопий инфракрасной в режиме НПВО и газовой хроматографии с масс-селективным детектированием и последующей математической обработкой полученных данных позволяет получить необходимые сведения о химическом составе ароматизаторов для оценки их вкусовых профилей, пищевой безопасности и подлинности алкогольных напитков.

Flavorings give commercial alcoholic beverages a recognizable sensory profile. Their quality, chemical composition, acceptable levels, and control methods are standardized by the state. For home-made alcoholic beverages, the market offers a wide range of flavorings that imitate popular brands. However, their composition is seldom labelled, and their quality control methods remain unknown. The research objective was to study the component composition of imitation flavorings in order to develop appropriate analytical measurement protocols. The research featured flavorings of different brands that imitate flavor profiles of cognac, chacha, tequila, brandy, gin, and liqueur. It included a FT-801 Fourier spectrometer (SPF SIMEX, Russia) with SIMEX attachment (Russia) for attenuated total internal reflectance, as well as a Crystal-5000.2 gas chromatograph (Russia) with a TR-5MS column and an ISQ quadrupole mass spectrometric detector (Thermo Fisher Scientific, USA). To detect the solvents (carriers), 0.050 cm3 of each sample solution was mixed with 10 cm3 of methanol. To detect the flavoring agent, the sample solutions were pre-extracted with trichloromethane (chloroform). The obtained IR-NIR spectra were processed using the OMNIC software; the mass spectra were processed with NIST MS Search 2.0 (NIST, USA). The research revealed the following data on the nature of solvent carriers and flavoring agents. Propylene glycol, glycerol, and triacetin acted as solvents (carriers). As few as 1-5 substances were responsible for the sensory profile, but they made up ≥ 70% of the total composition. The cognac flavoring of the Elix brand contained 4-hydroxy-3-methoxybenzaldehyde (vanillin, 78.5%); the chacha flavor (Alcotec) was provided by 3,7-dimethyl-1,6-octadien-3-ol and methyl-2-aminobenzoate (94.4%); the brandy taste (Alcotec) was imitated by vanillin and ethyl laurate (81.7%); the tequila flavoring (Alcostar) contained 3-methyl-1-butanol, ethyl decanoate, ethyl laurate, and vanillin (73.7%); the gin-tonic flavor (Etol) resulted from a combination of phenylmethanol, 3,7-dimethyl-1,6-octadien-3-ol, (1R)-1-isopropyl-4-methyl-3-cyclohexen-1-ol, and 2-(4-methyl-3-cyclohexen-1-yl)-2-propanol (83.5%). None of the artificial additives had the same flavoring agents in the same relative content as the original drinks. In this study, a combination of FTIR-ATR spectrometry and GC-MS spectrometry with subsequent mathematical processing provided comprehensive information on the chemical composition of flavoring agents that could be used to assess their sensory profiles, food safety, and authenticity.

 Алкогольные напитки ароматизатор пищевые добавки ИК-НПВО ГХ-МС хемометрика Alcoholic beverages flavoring agent food additives FTIR-ATR GC-MS chemometrics

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