TY  - JOUR
PY  - 2020//
TI  - "Hemping" the drinks: aromatizing alcoholic beverages with a blend of Cannabis sativa L. flowers
JO  - Food chemistry
A1  - Ascrizzi, Roberta
A1  - Iannone, Matteo
A1  - Cinque, Giulia
A1  - Marianelli, Andrea
A1  - Pistelli, Luisa
A1  - Flamini, Guido
SP  - e126909
EP  - e126909
VL  - 325
IS  - 
N2  - Cannabis sativa L. is a multi-purpose crop, traditionally used for fibre and seed production, whose cultivation is permitted in Europe for varieties complying with the Δ<sup>9</sup>-tetrahydrocannabinol 0.2% threshold. To face the need for a more sustainable agriculture system, the circularization of the crop industries is of the utmost importance. For hemp, the present study proposes the use of flowers, normally regarded to as crop residues, as further exploitable by-products. A French, 'Futura 75', and a Ukrainian, 'Uso 31', cultivar flowers were used for the extraction of the essential oil (EO) and as flavouring agents of two artisanal alcoholic beverages (a beer and a liqueur). The compositions of the EOs and the beverage headspaces were characterized by GC-MS, then subjected to multivariate statistical analysis. The enrichment of the flavour bouquet was more evident for the liqueur, which retained more hemp-derived compounds. The beer maintained its volatile aroma compounds profile, slightly enriched with more balsamic notes.<br><br>Copyright © 2020 Elsevier Ltd. All rights reserved.<p />  <p>Language: en</p>
LA  - en
SN  - 0308-8146
UR  - http://dx.doi.org/10.1016/j.foodchem.2020.126909
ID  - ref1
ER  -