Autor segons l'article: Matias-Guiu, Pau; Rodriguez-Bencomoa, Juan Jose; Perez-Correa, Jose R.; Lopez, Francisco;
Departament: Enginyeria Química
Autor/s de la URV: López Bonillo, Francisco
Paraules clau: Wine spirits Volatile compounds Response surface Multi-objective Distillation strategies Desirability volatile compounds response surface multi-objective distillation strategies desirability
Resum: Developing new distillation strategies can help the spirits industry to improve quality, safety and process efficiency. Batch stills equipped with a packed column and an internal partial condenser are an innovative experimental system, allowing a fast and flexible management of the rectification. In this study, the impact of four factors (heart-cut volume, head-cut volume, pH and cooling flow rate of the internal partial condenser during the head-cut fraction) on 18 major volatile compounds of Muscat spirits was optimized using response surface methodology and desirability function approaches. Results have shown that high rectification at the beginning of the heart-cut enhances the overall positive aroma compounds of the product, reducing off-flavor compounds. In contrast, optimum levels of heart-cut volume, head-cut volume and pH factors varied depending on the process goal. Finally, three optimal operational conditions (head off-flavors reduction, flowery terpenic enhancement and fruity ester enhancement) were evaluated by chemical and sensory analysis.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: francisco.lopez@urv.cat
Identificador de l'autor: 0000-0001-5280-8018
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0308814617318812
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Chemistry. 245 1087-1097
Referència de l'ítem segons les normes APA: Matias-Guiu, Pau; Rodriguez-Bencomoa, Juan Jose; Perez-Correa, Jose R.; Lopez, Francisco; (2018). Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology. Food Chemistry, 245(), 1087-1097. DOI: 10.1016/j.foodchem.2017.11.062
DOI de l'article: 10.1016/j.foodchem.2017.11.062
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2018
Tipus de publicació: Journal Publications
Repositori URV