Advances in Distilled Beverages Authenticity and Quality Testing

Coldea, Teodora Emilia; Mudura, Elena; Socaciu, Carmen

doi:10.5772/intechopen.72041

Cited by 15 publications

(18 citation statements)

References 95 publications

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“…3(h). This new hole pocket could appear as an additional low frequency in quantum oscillations measurements [23] in addition to those corresponding to three different bands in previous reports [8,25,26]. Fig.…”

Section: Fig 1 (Color Online)supporting

confidence: 63%

Suppression of orbital ordering by chemical pressure inFeSe1−xSx

et al. 2015

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We report a high-resolution angle-resolved photo-emission spectroscopy study of the evolution of the electronic structure of FeSe1−xSx single crystals. Isovalent S substitution onto the Se site constitutes a chemical pressure which subtly modifies the electronic structure of FeSe at high temperatures and induces a suppression of the tetragonal-symmetry-breaking structural transition temperature from 87 K to 58 K for x = 0.15. With increasing S substitution, we find smaller splitting between bands with dyz and dxz orbital character and weaker anisotropic distortions of the low temperature Fermi surfaces. These effects evolve systematically as a function of both S substitution and temperature, providing strong evidence that an orbital ordering is the underlying order parameter of the structural transition in FeSe1−xSx. Finally, we detect the small inner hole pocket for x=0.12, which is pushed below the Fermi level in the orbitally-ordered low temperature Fermi surface of FeSe. arXiv:1508.05016v1 [cond-mat.supr-con]

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Section: Fig 1 (Color Online)supporting

confidence: 63%

Suppression of orbital ordering by chemical pressure inFeSe1−xSx

et al. 2015

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“…The charring process alters the physical and chemical composition of wood by caramelising sugars, increasing vanillin content and removing undesired tannins [61,71,72]. Whilst many specific types of wood may be used for the construction of barrels (including acacia, chestnut, mulberry and cherry) [73,74], the American oak (Quercus alba) is the most commonly used due to its characteristic organoleptic profile. Specific flavour-active compounds, including vanillin (providing a vanilla-like flavour), cis and trans-whisky lactone (coconut flavour) and eugenol (spicy clove-like flavour), are known to be produced by oak wood [55,72,75].…”

Section: Post-fermentation Processes: Maturation and Agingmentioning

confidence: 99%

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Mangwanda¹,

Johnson

Mani

et al. 2021

Fermentation

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The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.

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“…The evaluation of different liquid foods (beverages, fruit juices) as well as edible oils, using ATR-FTIR fingerprinting, represented our previous interests and former investigations using complementary techniques, such as UV-Vis spectrometry, ATR-FTIR-MIR spectrometry, liquid chromatography coupled with diode-array or mass spectrometry (MS) detection MS detection, or gas-chromatography coupled with MS [2,37,41,[47][48][49][50].…”

Section: Introductionmentioning

confidence: 99%

Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania

et al. 2020

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Attenuated total reflectance-Fourier transform infrared ppectroscopy (ATR-FTIR) proved to be a reliable, rapid, and easy-to-use technique to evaluate vegetable oils quality and authenticity. The spectral range of the middle infrared region (MIR) of FTIR spectra, from 4000 to 600 cm−1, has been commonly used to fingerprint specific functional groups of lipids and their modified forms induced by oxidation of thermal treatment. The applicability of FTIR-MIR spectroscopy in assessing oil fingerprinting and quality parameters is crucially dependent on the chemometric methods, including calibrations with authentic samples. We report here the evaluation of seven types of cold-pressed functional oils (sunflower, pumpkin, hempseed, soybean, walnut, linseed, sea buckthorn) produced in Romania, provided directly from small enterprises (as genuine, process-controlled authentic samples) comparative to commercialized samples. Concomitantly, olive oils of similar claimed quality were investigated. The ATR-FTIR-MIR data were complemented by UV–Vis spectral fingerprints and multivariate analysis using Unscrambler X.10.4 and Metaboanalyst 4.0 software (e.g., PCA, PLSDA, cluster analysis, heatmap, Random forest analysis) and ANOVA post-hoc analysis using Fischer’s least significant difference. The integration of spectral and chemometric analysis proved to offer valuable criteria for their botanical group recognition, individual authenticity, and quality, easy to be applied for large cohorts of commercialized oils.

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Advances in Distilled Beverages Authenticity and Quality Testing

Cited by 15 publications

References 95 publications

Suppression of orbital ordering by chemical pressure inFeSe1−xSx

Suppression of orbital ordering by chemical pressure inFeSe1−xSx

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) Coupled with Chemometrics, to Control the Botanical Authenticity and Quality of Cold-Pressed Functional Oils Commercialized in Romania

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