Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds

Cortés, Sandra; Rodríguez, Roberto Sánchez; Salgado, José Manuel; Domínguez, José Manuel

doi:10.1016/j.foodcont.2010.09.006

Cited by 61 publications

(62 citation statements)

References 27 publications

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“…Higher concentration of this important lavour compounds is observed in the distillates obtained in the distillation column still than in the distillates obtained in the alembic pot still [27,40,43].…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 81%

“…It contributes to pleasant lavour of fruit distillates due its very low odour threshold. Bacteria, fungi and yeasts may synthesise 2-phenyl-ethanol using L-phenylalanine as a substrate, which allows this metabolite to be deemed as a potent genotypic marker for grape marc spirits [43].…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

“…However, high amounts can afect the distillate lavour, giving a strong, pungent smell and taste [2,32]. Total higher alcohol concentrations, higher than 3500 mg/L (a.a.), are accepted as being an indicator of poor quality [43].…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

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Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

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Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 81%

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

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Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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“…Isoamyl and hexyl acetate contribute with flowery and fruity notes to the beverages (Cortés et al . ). Another compound from the class of esters, ethyl octanoate, giving a fruity, floral and brandy scent, also has been identified in all samples ranging from 10.26 (Cabernet) to 26.00% (Okuzgozu).…”

Section: Resultsmentioning

confidence: 97%

Determination of Fatty Acid Composition, Volatile Components, Physico-Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil

Yalçın

Kavuncuoglu

Ekici

et al. 2016

Journal of Food Processing and Preservation

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The aim of this research was to examine some physico‐chemical and antioxidant properties, fatty acid composition, volatile components and effect on oxidative stability of corn oil in terms of induction period of five different grape seeds. The obtained results revealed that extraction solvent and grape variety had significant effect on bioactive properties. When the grape seed acetone: water (90:10) extracts (2,000 ppm) was added to corn oil, the induction periods at 120C was measured, and the obtained results showed that the added grape seed extracts provided better oxidative stability to corn oil. Various classes of volatile compounds have been detected in seeds such as esters, hydrocarbons, alcohols, aldehyde and acid among which most abundant were isoamyl and hexyl acetate. It could be concluded that grape seeds may be used for the preservation of food products and health supplements. Practical Applications Proximate analysis showed that grape seeds contained high amounts of oil and crude protein. Extraction solvent and grape variety had a significant effect on bioactive properties. Twenty‐seven volatile compounds were detected in grape seeds from various classes such as ester, hydrocarbon, alcohol, aldehyde and acid. According to the rancimat test results, grape seed extracts provided better oxidative stability to corn oil.

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“…Cyanide derivatives can be formed through the thermal cleavage and enzymatic reaction of cyanogenic glycosides found in these plants [4, 9–11]. Other by-products found in cachaça are higher alcohols with 3–5 carbon atoms [12–14], ethyl esters [15], acetates [16, 17], organic acids [8], and carbonyl compounds, such as 5-hydroxymethylfurfural and furfural [6]. …”

Section: Introductionmentioning

confidence: 99%

Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil

Negri

Neto

Carlini

2015

Journal of Analytical Methods in Chemistry

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Our study analyzed 152 samples of alcoholic beverages collected from the states of São Paulo and Minas Gerais, Brazil, using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FT-IR), and inductively coupled plasma atomic emission spectrometry (ICP-AES). The methanol content varied from 20 to 180 ppm in 28 samples, and the limit of the accepted level of 200 ppm was exceeded in only one sample. High content of cyanide derivatives and ethyl carbamate, above the accepted level of 150 ppb, was observed in 109 samples. Carbonyl compounds were also observed in 111 samples, showing hydroxy 2-propanone, 4-methyl-4-hepten-3-one, furfural, and 2-hydroxyethylcarbamate as main constituents. Copper was found at concentrations above 5 ppm in 26 samples; the maximum value observed was 28 ppm. This work evaluated the human health risk associated with the poor quality of suspected unrecorded alcohols beverages.

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Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds

Cited by 61 publications

References 27 publications

Distillation Techniques in the Fruit Spirits Production

Distillation Techniques in the Fruit Spirits Production

Determination of Fatty Acid Composition, Volatile Components, Physico-Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil

Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil

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