Food Science and Technology Vol. 12(4), pp. 238 - 245
DOI: 10.13189/fst.2024.120402
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Evaluation of Soft Drinks Produced Using CO₂ Extracts of Some Plants of the Lamiaceae Family

Bakin I. A. ^*, Makarova A. A. , Mustafina A. S.
Institute of Technology, Russian State Agrarian University – Moscow Agricultural Academy named after K. I. Timiryazev, Russia

ABSTRACT

The study assessed the nutritional and sensory properties of soft drinks produced using essential oils (from plants of the Lamiaceae family) obtained by CO₂ extraction. The extraction parameters are selected as the maximum for a laboratory CO₂ installation (40 MPa; 40® ; 0.4 kg/h). The component composition of extracts of Satureja hortensis L., Melissa officinalis, Dracocephalum moldavica L. was studied by gas chromatography methods. The composition of CO₂ extracts was dominated by Pulegone 2,4-Decadienal, Linalyl acetate, Carvacrol, Thymol; o-Cymene, Levomenol. The physical, chemical, and organoleptic properties of beverage samples were studied. Using the descriptor-profile method, descriptor panels were developed and flavor profiles were determined. The CO₂ extract-based beverage samples had a harmonious taste, with the lemon balm extract-based sample demonstrating the highest taste qualities. The best harmony of taste and aftertaste was for the savory CO₂ extract. In the composition of beverages, the addition of CO₂ extracts affected the nutritional and functional characteristics. Documentation for the production of three beverage types at an industrial enterprise has been registered. This research contributes to the spread of green extraction technologies, and allows to maximize the use of raw materials to produce organic products.

KEYWORDS
Extracts, Essential Oils, Soft Drinks, Descriptor-profile Method

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Bakin I. A. , Makarova A. A. , Mustafina A. S. , "Evaluation of Soft Drinks Produced Using CO₂ Extracts of Some Plants of the Lamiaceae Family," Food Science and Technology, Vol. 12, No. 4, pp. 238 - 245, 2024. DOI: 10.13189/fst.2024.120402.

(b). APA Format:
Bakin I. A. , Makarova A. A. , Mustafina A. S. (2024). Evaluation of Soft Drinks Produced Using CO₂ Extracts of Some Plants of the Lamiaceae Family. Food Science and Technology, 12(4), 238 - 245. DOI: 10.13189/fst.2024.120402.