On Juniper Berries and Juniper Brandy

Authors

  • M. Jurášek Department of Chemistry of Natural Compounds, University of Chemistry and Technology, Prague http://orcid.org/0000-0002-5069-9716
  • L. Opletal Department of Pharmaceutical Botany and Ecology, Faculty of Pharmacy in Hradec Králové, Charles University in Prague, Hradec Králové http://orcid.org/0000-0002-3874-3729
  • P. Drašar Department of Chemistry of Natural Compounds, University of Chemistry and Technology, Prague http://orcid.org/0000-0003-0093-7007

Keywords:

juniper, juniper berries, gin, borovička, history, biological activity, α-pinene

Abstract

Distilled drinks with juniper have been known for centuries for their medicinal capacity as well as for their taste, flavor and popularity. A brief history of such beverages is described and a list of chemical compounds responsible for their taste and aroma is given. The biological properties of the basic taste and aroma components are also presented.

Full text English translation is available in the on-line version.

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Published

2021-09-15

How to Cite

Jurášek, M., Opletal, L., & Drašar, P. (2021). On Juniper Berries and Juniper Brandy. Chemické Listy, 115(9), 458–462. Retrieved from http://ww-w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/3913

Issue

Vol. 115 No. 9 (2021)

Section

Articles