Hadi tudósítás, kitüntetésekről.
In: Hadi és Más Nevezetes Történetek. - , 2 (1790:03.05) p. 300-305.
Hadi tudósítás, kitüntetésekről.
In: Hadi és Más Nevezetes Történetek. - , 2 (1790:03.05) p. ...300-305.
Amongst Albanians, the consumption of alcohol is a practice that marks different levels of sociability and forms of conviviality, while for certain orders of the mystical Sufi, notably the Bektashis, ...alcohol takes on ritual and even liturgical connotations framed by regulated forms of sociability. However, half a century of socialist anti-religious repression and the post-socialist re-Islamisation have affected the symbolic and normative portrayal of alcohol consumption, producing narratives and counter-narratives about its legality. The debate on alcohol represents a relevant object of study for analysing the evolution of behavioural and religious norms by Albanian Muslims whose individualised religiosity may be shaped by the public discourse of local authorities, as well as by the homogenisation (even deculturation) of values and rules within the global Ummah.
Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused ...on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID/MS for Rakı. A total of 37 Rakı samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&tail aroma and white colour. The Rakı sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between the Rakı categories and sensory terms and flavour intensities. The GC-MS analyses depicted the following major volatile compounds n-propanol, 2-methyl-1-propanol, 2 and 3-methyl-1-butanol, ethyl-acetate, acetal, acetaldehyde, trans-anethol and estragole. The characterization of the product using its most distinctive sensory descriptors are important tool and can be used for the industry, marketing, consumer education and scientists.
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