Agriculture Reference
In-Depth Information
Table 16.15
Some toxic chemical components of botanicals used for fl avouring
alcoholic beverages
1
Major sources
2
Compound
Acute toxicity,
rat LD
50
(mg/kg body
weight)
Maximum allowed level (MAL)
(mg/kg) and/or daily acceptable
intake (ADI) or total daily intake
(TDI) (mg/kg body weight)
(
E
)-Anethole
2090
Anis, star anise
ADI (JECFA 2001a): < 2.0
β
-Asarone
1010
Mugwort, sweet fl ag MAL (EC 2008): 1.0
TDI (EMEA 2003): 0.002
Coumarin
290
Cinnamon, vanilla
grass
MAL (EC 1988): 2.0
TDI (EFSA 2008): 0.1
Estragole
-
Anis, basil, fennel
MAL not determined (EC 2008)
Safrole
1950
Basil, nutmeg,
sassafras
ADI not allocated (JECFA 2001b)
(
α/β
) Thujone
45
Mugwort,
wormwood
MAL (EU): 5 (<25% ABV); 10
(>25% ABV)
MAL (USFDA): 10
Notes:
1
The intake for even the most ardent drinker of fl avoured spirits and herbal liqueurs would fall far
below acceptable maximum levels; such a person is much more likely to succumb from excessive
ethanol intake.
2
All these compounds have several other possible sources.
Table 16.16
Details of a few Korean herbal (medicinal) liqueurs
Liqueur
Major fl avouring ingredients
Baekhwaju
Many different fl owers (the literal meaning of its name is 'One Hundred
Flower Wine')
Chuseongju
Omija (
Schisandra chinensis
) berries, hardy rubber tree (
Eucommia
ulmoides
) bark and other herbs
Dugyeonju
Azalea petals
Gukhwaju
Chrysanthemum fl owers
Insamju
Ginseng, sometimes also jujube (Chinese date or
Ziziphus jujuba
Mill.)
and ginger
Ogalpiju
Bark of ogalpi (Tartarian aralia or
Eleutherococcus sessilifl orus
)
Note:
All the liqueurs featured are based on soju, are usually sweetened with sugar, sometimes honey, and
are generally around 20% ABV.
sweeteners such as stevioside and thaumatin are allowed for Asian spirits such
as soju (Korea) and shochu (Japan). Honey is used to sweeten some liqueurs
and some brands of soju, and there is at least one brand of soju that uses maple
syrup.
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