EFFECT OF Chamomile(Matricaria chamomilla) AND Liquorice (Glycyrrhiza glabra ) EXTRACTS INCORPORATION IN RUM ON ITS ORGANOLEPTIC AND PHYSICOCHEMICAL QUALITIES

Abstract

Utilization of herbs in rum provides antioxidant and effective flavor along with desirable color without caramelization. In the present study, extracts of two types of herbs viz., liquorice (Glycyrrhiza glabra) root and chamomile (Matricaria chamomilla) flower were used (separately) to prepare herbal rums. The said herbs were extracted in 40% alcohol (obtained by a separate pot-distillation of molasses wash). The amounts of herb extracts to be used in the experimental rums were determined through threshold test for appearance, taste, flavor and after-taste by sensory analysis (9-point hedonic scale) of trial rums containing (separately) liquorice and chamomile extracts in the range 0.1-0.9% and 0.3-1.8%, respectively. Based on the results of threshold study, a total of 8 rums were prepared by incorporating 0.2-0.8% and 0.4-1.6% liquorice and chamomile extracts, respectively, in pot-distilled alcohol of 40% abv. Sensory (appearance, flavor, taste, after-taste and overall acceptability) evaluations of the prepared rums were done by 9-point hedonic scale and data analyzed by ANOVA (IBM SPSS, a statistical software) to select the best rums (containing liquorice and chamomile extracts, separately). Chemical analyses (aldehyde, methanol, total polyphenol and DPPH inhibition assay ) of the best rum from each category (liquorice and chamomile) were also carried out. Rum containing 0.6% liquorice extract was found to be significantly superior (p<0.05) in terms sensory quality. Themethanol, total polyphenol ,aldehyde and antioxidant activity were 28.25 mg/L, 15.73mg GAE/L, 26.72 mg/L and 72.46% inhibition (DPPH assay)respectively. Similarly, rum containing 1.2% chamomile extract was significantly superior in terms of sensory quality. The methanol,aldehyde,total polyphenol and antioxidant activity were 26.44 mg/L, 27.69 mg/L, 15.34 mg GAE/L and72.60 % inhibitionrespectively. The selected herbal rums had desirable sensory characteristics and the chemical parameters were within legal standard for rum. Thus, this product can also be beneficial for health.