Color quality of rose liqueur

Szu Chuan Shen, Kuo Chan Tseng, Feng Ting Chao, James Swi Bea Wu

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The effect of pretreatments and soaking conditions on the color quality of rose liqueur was investigated. Results show that (1) most of the anthocyanin in rose petals was dissolved within 48 h of soaking; (2) a longer soaking time led to a lower color quality due to browning; (3) a base spirit at lower ethanol content extracted more anthocyanin and also resulted in more browning; (4) 50C air-drying to 20% water content retained 90% of anthocyanins in rose petals; and (5) the soaking of dried petals in the base spirit yielded a product with less browning as compared with that of fresh petals. The process for making rose liqueur with the best color quality was found to be by soaking dried rose petals at a 1:10 ratio (rose petal : ethanol, w/w) in a base spirit containing 30-35% ethanol added with 0.6-0.8% citric acid for 24 h, then diluting the extract to 16% ethanol content.

Original languageEnglish
Pages (from-to)202-217
Number of pages16
JournalJournal of Food Quality
Volume30
Issue number2
DOIs
Publication statusPublished - 2007 Apr 1

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ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

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