title: Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.
abstract: In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO2, while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents.
  
  
  OBJECTIVE
  Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated.
  
  
  METHODS
  The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified.
  
  
  RESULTS
  There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed.
  
  
  CONCLUSIONS
  Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.
authors.affiliation: a 1 Department of Medicinal Chemistry and Quality Control , National Institute for Pharmaceutical Research and Development (NIPRD) , Garki , Abuja , Nigeria.
authors.forename: Sunday J
authors.initials: SJ
authors.lastname: Ameh
authors.affiliation: a 1 Department of Medicinal Chemistry and Quality Control , National Institute for Pharmaceutical Research and Development (NIPRD) , Garki , Abuja , Nigeria.
authors.forename: Nneka N
authors.initials: NN
authors.lastname: Ibekwe
authors.affiliation: b 2 Department of Pharmaceutical & Medicinal Chemistry , Niger Delta University , Amassoma , Nigeria.
authors.forename: Benjamin U
authors.initials: BU
authors.lastname: Ebeshi
keywords: Aroma-active compound (AAC); Beverage; Clove; Essential oil (EO); Flavor; Ginger; Hops; Pepper