Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages.

This study was conducted to assess and correlate the sensory characteristics and volatile compounds of hot beverages from the calyces of four Mexican varieties of hibiscus (4Q4, Puebla Precoz, UAN 16-1, and Sudan). A panel of 10 judges, detected six flavour descriptors in all samples. Sensory studies revealed highly characteristic flavour profiles of these varieties. In order to obtain the extracts and further characterize the odour-active volatiles of the studied beverages, a simultaneous steam distillation and solvent extraction procedure followed by a GC-MS analysis was employed. A total of 104 volatile compounds were identified in all samples. By determining the odour activity values (OAVs) it was possible to identify compounds with high odor-activity in the beverages, such as: 2-furfural, 5-methyl-2-furfural, hexanal, (E)-2-hexenal, (Z)-3-hexen-1-ol, 1-octen-3-one, 1-octen-3-ol, 5-methyl-2(3H)-furanone, phenylacetaldehyde, nonanal, (E)-2-nonenal, geranylacetone, α-ionone and β-ionone. Moreover, on the basis of their OAVs, the differences in odour profiles of beverages were predominately due to these odorants.