Fast determination of principal volatile compounds in distilled spirits

López-Vázquez, Cristina; Bollaín, M.H.; Berstsch, Klaus; Orriols, Ignacio

doi:10.1016/j.foodcont.2010.03.008

Cited by 50 publications

(52 citation statements)

References 12 publications

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“…In spirits, the sum of 1-propanol, 2-methyl-1-propanol and 3-methyl-1-butanol expresses the total concentration of higher alcohols. If these compounds are higher than 360 mg 100 mL -1 of anhydrous alcohol (aa) it is an indication of poor beverage quality, due to their strong, pungent smell and taste (López-Vázquez et al, 2010). However, they may contribute to the floral nuance of alcoholic beverages when present in low concentrations (Duarte et al, 2010).…”

Section: Analysis Of Volatile Organic Compounds By Spme Cg/msmentioning

confidence: 99%

“…However, they may contribute to the floral nuance of alcoholic beverages when present in low concentrations (Duarte et al, 2010). Favorable keynotes to alcoholic beverages have been attributed to 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol and 1-hexanol (González et al, 2010;López-Vázquez et al, 2010;Reddy & Reddy, 2011). 1-Hexanol is partially a non-alcoholic fermentation product which contributes to a green, grassy and leafy odour affecting both the aroma and taste of the beverage (González et al, 2010;Selli et al, 2012).…”

Section: Analysis Of Volatile Organic Compounds By Spme Cg/msmentioning

confidence: 99%

“…Some esters, such as ethyl acetate, lactate, hexanoate, octanoate and 3-methylbut-1-yl ethanoate were detected in the fermented banana studied. Esters constitute one of the most interesting classes of aromatic VDCs, mainly ethyl esters, in alcoholic beverages such as mango wine (Reddy & Reddy, 2011) and grape pomace spirits (López-Vázquez et al, 2010). Indeed, esters are associated with a pleasant aroma because of their fruity and floral notes (Duarte et al, 2010;Hernández-Gómez et al, 2003).…”

Section: Analysis Of Volatile Organic Compounds By Spme Cg/msmentioning

confidence: 99%

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Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

et al. 2016

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Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VDCs) were determined by solid phase microextraction using gas chromatography mass spectrometry. The results showed that the condition employing enzymatic treatment, centrifugation and wet commercial yeast provided maximum ethanol yield (86%) and effiency (98%). Twenty-two compounds of distinct chemical classes were analysed including alcohols, esters, acids and aldehydes. The concentrations of the VDCs differed depending on the fermentation condition and were more influenced by using different yeasts. The limits of detection and quantification ranged from 0.056 to 2.694 mg L -1 and 0.057 to 2.904 mg L -1 respectively. Among the most prevalent VDCs the higher alcohols ranged from 353 to 1017 mg per 100 mL of anhydrous alcohol. The fermented banana studied showed a composition similar to other fermented fruit pulps.

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Section: Analysis Of Volatile Organic Compounds By Spme Cg/msmentioning

confidence: 99%

Section: Analysis Of Volatile Organic Compounds By Spme Cg/msmentioning

confidence: 99%

Section: Analysis Of Volatile Organic Compounds By Spme Cg/msmentioning

confidence: 99%

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Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

et al. 2016

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“…Higher alcohols including 1-propanol, 1-butanol, 3-methyl-1-butanol, and methanol in illegally produced alcoholic beverages in Estonia were identified using a GC-MS system equipped with a FFAP column (Lang et al 2006). A method for the rapid determination of the principal volatile compounds (acetaldehyde, methanol, 2-butanol, 1-butanol, and higher alcohols) via the direct injection of the spirit samples has been developed with a CP-WAX column (López-Vázquez et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the direct injection of liquid samples was used to determine the contents of alcohols with a wide range of molecular weights present in alcoholic beverages (Woo 2005;López-Vázquez et al 2010;Lachenmeier and Sohuius 2008a). The overall objective of this study was to use qualitative and quantitative analysis methods based on GC-MS combined with direct injection to determine the VOCs in various alcoholic beverages consumed in Korea.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea

Chung

Yoon

Han

et al. 2015

J Korean Soc Appl Biol Chem

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Volatile organic compounds including acetaldehyde, methanol, and higher alcohols such as 1-propanol and 3-methyl-1-butanol in 75 domestic and imported alcoholic beverages consumed in Korea were investigated and evaluated using a gas chromatograph equipped with a mass spectrometer. The acetaldehyde contents in the studied samples ranged from 0.02 to 11.73 mg/L, and were highest in refined rice wines and fruit wines. Only the wine and fruit wine samples contained methanol, at concentrations in the range of 1.42-23.81 mg/L. The 1-propanol content was highest in whisky, while the 3-methyl-1-butanol content ranged from 4.45 to 280 mg/L in all samples other than Korean distilled liquor.

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Distillation

2016

Understanding Wine Chemistry

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Fast determination of principal volatile compounds in distilled spirits

Cited by 50 publications

References 12 publications

Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes

Evaluation of volatile organic compounds in alcoholic beverages consumed in Korea

Distillation

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