Articles producció científica> Enginyeria Química

Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

  • Identification data

    Identifier: imarina:9285494
    Authors:
    Matias-Guiu PRodríguez-Bencomo JJOrriols IPérez-Correa JRLópez F
    Abstract:
    The organoleptic quality of wine distillates depends on raw materials and the distillation process. Previous work has shown that rectification columns in batch distillation with fixed reflux rate are useful to obtain distillates or distillate fractions with enhanced organoleptic characteristics. This study explores variable reflux rate operating strategies to increase the levels of terpenic compounds in specific distillate fractions to emphasize its floral aroma. Based on chemical and sensory analyses, two distillate heart sub-fractions obtained with the best operating strategy found, were compared with a distillate obtained in a traditional alembic. Results have shown that a drastic reduction of the reflux rate at an early stage of the heart cut produced a distillate heart sub-fraction with a higher concentration of terpenic compounds and lower levels of negative aroma compounds. Therefore, this sub-fraction presented a much more noticeable floral aroma than the distillate obtained with a traditional alembic. © 2016 Elsevier Ltd
  • Others:

    Author, as appears in the article.: Matias-Guiu P; Rodríguez-Bencomo JJ; Orriols I; Pérez-Correa JR; López F
    Department: Enginyeria Química
    URV's Author/s: López Bonillo, Francisco
    Keywords: Wine spirit Wine White wine Volatile organic compounds Volatile compounds Volatile agent Vitis Vapor pressure Terpineol Terpenoid derivative Terpenic compounds Terpenes Terpene Temperature measurement Sensory analysis Propanol Procedures Phenethyl alcohol Ph Packed column Organoleptic quality Organoleptic characteristics Olefins Odors Odorants Nerol Muscat Methanol Metabolism Linalool Limonene Lactic acid ethyl ester Kinetics Isopentyl alcohol Isopentyl acetate Isobutanol Hydrogen-ion concentration Humans Human Hexanol Grape Glucose Geraniol Furfural Fructose Fragrance Food analysis Flow rate Flavoring agent Flame ionization detection Extraction Electric resistance Distillation process Distillation columns Distillation Distillate fractions Citronellol Chemistry Chemical analysis Butyric acid ethyl ester Butanol Article Aroma Analysis Alcoholic beverages Alcoholic beverage Acetic acid ethyl ester Acetic acid Acetaldehyde Acetal 2 butanol volatile compounds terpenic compounds packed column muscat
    Abstract: The organoleptic quality of wine distillates depends on raw materials and the distillation process. Previous work has shown that rectification columns in batch distillation with fixed reflux rate are useful to obtain distillates or distillate fractions with enhanced organoleptic characteristics. This study explores variable reflux rate operating strategies to increase the levels of terpenic compounds in specific distillate fractions to emphasize its floral aroma. Based on chemical and sensory analyses, two distillate heart sub-fractions obtained with the best operating strategy found, were compared with a distillate obtained in a traditional alembic. Results have shown that a drastic reduction of the reflux rate at an early stage of the heart cut produced a distillate heart sub-fraction with a higher concentration of terpenic compounds and lower levels of negative aroma compounds. Therefore, this sub-fraction presented a much more noticeable floral aroma than the distillate obtained with a traditional alembic. © 2016 Elsevier Ltd
    Thematic Areas: 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: francisco.lopez@urv.cat
    Author identifier: 0000-0001-5280-8018
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S0308814616309475?via%3Dihub
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Chemistry. 213 40-48
    APA: Matias-Guiu P; Rodríguez-Bencomo JJ; Orriols I; Pérez-Correa JR; López F (2016). Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux. Food Chemistry, 213(), 40-48. DOI: 10.1016/j.foodchem.2016.06.054
    Article's DOI: 10.1016/j.foodchem.2016.06.054
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2016
    Publication Type: Journal Publications
  • Keywords:

    Analytical Chemistry,Chemistry, Applied,Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics
    Wine spirit
    Wine
    White wine
    Volatile organic compounds
    Volatile compounds
    Volatile agent
    Vitis
    Vapor pressure
    Terpineol
    Terpenoid derivative
    Terpenic compounds
    Terpenes
    Terpene
    Temperature measurement
    Sensory analysis
    Propanol
    Procedures
    Phenethyl alcohol
    Ph
    Packed column
    Organoleptic quality
    Organoleptic characteristics
    Olefins
    Odors
    Odorants
    Nerol
    Muscat
    Methanol
    Metabolism
    Linalool
    Limonene
    Lactic acid ethyl ester
    Kinetics
    Isopentyl alcohol
    Isopentyl acetate
    Isobutanol
    Hydrogen-ion concentration
    Humans
    Human
    Hexanol
    Grape
    Glucose
    Geraniol
    Furfural
    Fructose
    Fragrance
    Food analysis
    Flow rate
    Flavoring agent
    Flame ionization detection
    Extraction
    Electric resistance
    Distillation process
    Distillation columns
    Distillation
    Distillate fractions
    Citronellol
    Chemistry
    Chemical analysis
    Butyric acid ethyl ester
    Butanol
    Article
    Aroma
    Analysis
    Alcoholic beverages
    Alcoholic beverage
    Acetic acid ethyl ester
    Acetic acid
    Acetaldehyde
    Acetal
    2 butanol
    volatile compounds
    terpenic compounds
    packed column
    muscat
    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 empre
  • Documents:

  • Cerca a google

    Search to google scholar