"Hemping" the drinks: Aromatizing alcoholic beverages with a blend of Cannabis sativa L. flowers

Roberta Ascrizzi; Matteo Iannone; Giulia Cinque; Andrea Marianelli; Luisa Pistelli; Guido Flamini

doi:10.1016/j.foodchem.2020.126909

"Hemping" the drinks: Aromatizing alcoholic beverages with a blend of Cannabis sativa L. flowers

Food Chem. 2020 Apr 25:325:126909. doi: 10.1016/j.foodchem.2020.126909. Online ahead of print.

Authors

Roberta Ascrizzi¹, Matteo Iannone², Giulia Cinque³, Andrea Marianelli⁴, Luisa Pistelli⁵, Guido Flamini⁶

Affiliations

¹ Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy. Electronic address: roberta.ascrizzi@gmail.com.
² Circolo ARCI La Staffetta, Via Don Minzoni 29, Calci, PI, Italy. Electronic address: arcilastaffetta@gmail.com.
³ Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy. Electronic address: giuliacinque@outlook.it.
⁴ Circolo ARCI La Staffetta, Via Don Minzoni 29, Calci, PI, Italy. Electronic address: andreamarianelli93@gmail.com.
⁵ Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy; Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute" (NUTRAFOOD), Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Electronic address: luisa.pistelli@unipi.it.
⁶ Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy; Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute" (NUTRAFOOD), Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy. Electronic address: guido.flamini@unipi.it.

PMID: 32387946
DOI: 10.1016/j.foodchem.2020.126909

Abstract

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 Δ⁹-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.

Keywords: Chinook; Essential oils; Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Futura 75; Headspaces; Hemp beer; Hemp liqueur; Isopentyl acetate (PubChem CID: 31276); Myrcene (PubChem CID: 31253); Terpinolene (PubChem CID: 11463); Uso 31; α-Humulene (PubChem CID: 5281520); α-Muurolene (PubChem CID: 12306047); α-Pinene (PubChem CID: 6654); β-Caryophyllene (PubChem CID: 5281515); β-Pinene (PubChem CID: 14896).