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Khayrullin, Mars
- Investigation of the Conditions for the Formation of 5-Hydroxymethylfurfurol in the Production of Honey Wines and Sea-Buckthorn Wine Drinks
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Authors
Evgeny Rozhnov
1,
Alexey Kazarskikh
1,
Marina Shkolnikova
1,
Lyudmila Tretyak
2,
Vladimir Voytsekhovskiy
3,
Nikolai Maksimiuk
4,
Mars Khayrullin
5,
Maksim Rebezov
5,
Zhanibek Yessimbekov
6
Affiliations
1 Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, RU
2 Orenburg State University, Orenburg, RU
3 National University of Life and Environmental Sciences of Ukraine, Kiev, UA
4 Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, RU
5 K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, RU
6 Shakarim State University, Semey City, KZ
1 Biysk Technological Institute (Branch) of the Altay State Technical University, Biysk, RU
2 Orenburg State University, Orenburg, RU
3 National University of Life and Environmental Sciences of Ukraine, Kiev, UA
4 Yaroslav-the-Wise Novgorod State University, Veliky Novgorod, RU
5 K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, RU
6 Shakarim State University, Semey City, KZ
Source
Research Journal of Pharmacy and Technology, Vol 12, No 7 (2019), Pagination: 3501-3506Abstract
The article presents experimental data on some mechanisms for the formation of 5-hydroxymethylfurfural (HMF) in the production of sea-buckthorn wines and wine drinks with the addition of honey. Conducted research is necessary because, despite the unconditionally useful properties of honey, it is possible that it has a high content of such chemicals as heavy metals, alkaloids (even in minimal quantities), as well as HMF, the unwanted effect of the latter on the body is mutagenic, genotoxic, organotoxic effects, accompanied by inhibition of a number of metabolic enzymatic processes in the living cell, in addition, the concentration of HMF is used as a parameter characterizing the freshness of honey. In this regard, the Codex Alimentarius Commission has set a maximum limit for HMF in honey - 40mg/kg (80 mg/kg for honey originating from tropical regions), ensuring that honey is not subjected to intense heating during processing and is safe for consumption. Thus, the identification of the kinetic patterns of formation of HMF will allow establishing the optimal parameters for the production of high-quality and safe honey wines and sea-buckthorn wines. It is shown that when preparing this group of drinks, the heating temperature of the product (at the stages of preparing the wort, pasteurizing the finished drink, etc.) should not exceed 60°C with a total heating time of not more than 6 hours and the content of total titrated acids in the drink not more than 7g/dm3. The research has scientific and practical significance for beverage producers who use natural honey and vegetable raw materials with high acidity in production, as well as for the regions of Russia engaged in industrial production of honey, since the creation of scientifically based technologies and modes of its storage and processing will improve quality and safety of food produced on its basis.Keywords
Honey, Sea Buckthorn, Wine, 5-Hydroxymethylfurfural (HMF), Kinetics, Maillard Reaction.References
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- General Standardization Trends and Prospects for Objective Evaluation of Organoleptic Properties of Beer and Beer Beverages
Abstract Views :103 |
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Authors
Lyudmila Tretyak
1,
Maksim Rebezov
2,
Nadezhda Kenijz
3,
Mars Khayrullin
4,
Maria Babaeva
4,
Svetlana Zhukovskaya
4,
Evgeny Ponomarev
4,
Andrey Goncharov
5,
Valentina Gagauz
1
Affiliations
1 Orenburg State University, Orenburg,, RU
2 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow,, RU
3 Kuban State Agrarian University, Krasnodar,, RU
4 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, RU
5 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, RU
1 Orenburg State University, Orenburg,, RU
2 V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow,, RU
3 Kuban State Agrarian University, Krasnodar,, RU
4 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow,, RU
5 K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, RU
Source
Research Journal of Pharmacy and Technology, Vol 15, No 3 (2022), Pagination: 1323-1329Abstract
This article describes general trends and problems of standardization of alcohol products. It specifies the requirements for standardization of fermentation by-products (FPB) in comparison with strong alcoholic beverages. The work focuses on the lack of standards for the content of fermentation by-products in beer and beer beverages, limiting the development of methods for their quantitative determination. The necessity of objective estimation of organoleptic properties of beer and beer drinks on the basis of determination of the ratio of actual concentration of fermentation by-products with concentrations determining the "recognition threshold" of the main taste-defining substances of the component composition of the finished product has been justified. The results of approbation of standardized chromatographic methods of assessment of toxicity and authenticity of strong drinks in terms of determining the actual content of the main components of fermentation by-products in beer and beer beverages are presented. Perspectives of application of individual author's methods are outlined. The application of dose estimation of taste and aromatic bouquet of ready beverage on the basis of gas chromatographic method of analysis is substantiated.Keywords
Assessment of Taste and Aroma, Beer, Organoleptic Analysis, Taste and Aroma.References
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