Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds

Ledauphin, Jérôme; Basset, B.; Cohen, Sydney; Payot, T.; Barillier, Daniel

doi:10.1016/j.jfca.2005.03.001

Cited by 44 publications

(35 citation statements)

References 36 publications

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“…Since it is used only for product quality control, the degassing flow rate is always very low in order to avoid significant ethanol losses. Most of the research on spirit's production reported in the literature is focused on the sensorial quality of the beverage (Ledauphin, Basset, Cohen, Payot, & Barillier, 2006;Madrera, Lobo, & Alonso, 2010;Piggott et al, 1993;Soufleros, Mygdalia, & Natskoulis, 2004), but recently a modest effort has been undertaken to evaluate the influence of the distillation process on product quality. Taking this into account, the present work used the computational simulation to investigate the continuous distillation of a standard solution containing ethanol, water and ten minor compounds, aiming to improve product quality and process performance.…”

Section: Introductionmentioning

confidence: 99%

Computer simulation applied to studying continuous spirit distillation and product quality control

Batista

Meirelles

2011

Food Control

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a b s t r a c tThis work aims to study continuous spirit distillation by computational simulation, presenting some strategies of process control to regulate the volatile content. The commercial simulator Aspen (Plus and dynamics) was selected. A standard solution containing ethanol, water and 10 minor components represented the wine to be distilled. A careful investigation of the vaporeliquid equilibrium was performed for the simulation of two different industrial plants. The simulation procedure was validated against experimental results collected from an industrial plant for bioethanol distillation. The simulations were conducted with and without the presence of a degassing system, in order to evaluate the efficiency of this system in the control of the volatile content. To improve the efficiency of the degassing system, a control loop based on a feedback controller was developed. The results showed that reflux ratio and product flow rate have an important influence on the spirit composition. High reflux ratios and spirit flow rates allow for better control of spirit contamination. As an alternative to control the volatile contents, the degassing system was highly efficient in the case of low contamination. For a wine with high volatile contamination, the pasteurized spirit distillation unit was the best alternative.

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Section: Introductionmentioning

confidence: 99%

Computer simulation applied to studying continuous spirit distillation and product quality control

Batista

Meirelles

2011

Food Control

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“…Organic sulphur compounds play a considerable role in the sensory characteristics of food and beverages, as they are frequently present among character impact‐compounds. They may determine quality and typical characteristics in a wide variety of products such as, for example, truffles,1, 2 garlic and onions,3, 4 cooked meat,5–7 coffee,8, 9 fruit juices,10–12 and some distillates 13–15. In fermented drinks, they have mainly been investigated in beer16, 17 and wine,18–20 particularly in connection with off‐flavours resembling onions, garlic, cooked cabbage, rubber and putrefaction.…”

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confidence: 99%

Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometry

Fedrizzi

Magno

Moser

et al. 2007

Rapid Comm Mass Spectrometry

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A new method based on headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC/MS) to analyse 13 light and heavy volatile sulphur compounds in the same run was established. For the successful application of the procedure, various adsorption process parameters were optimised. In particular the nature of the adsorptive phase, the temperature, the ionic strength of the sample solutions and the equilibration time were considered. The best extraction conditions, in terms of the maximum signal obtainable for each compound, were obtained with a carboxen-polydimethylsiloxane-divinylbenzene (CAR-PDMS-DVB) 2 cm long coating fibre. The choice of suitable internal standards and the matrix effect were studied and the proposed method was validated by determining linearity, precision and accuracy, evaluating the critical, detection and quantification limits. This method is fast, sensitive and precise and easy to transfer to wine quality control. Finally, the proposed method was applied to the determination of the aforementioned sulphur compounds in 32 red and white wines.

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“…Pentane is well known for its selectivity in liquid-liquid extraction (LLE) of carbonyl derivatives from wine (Culleré et al, 2006). Ledauphin et al (2006) avoided polar solvents, e.g., DCM and MeOH for the extraction of Girard's T-hydrazones of various CCs due to their high affinity with silica gel. Instead of polar solvent, they used a nonpolar solvent like pentane for the analysis of alcoholic beverages (Calvados and Cognac).…”

Section: Efficacy Of the Optimum Solvent For Aldehyde Analysis And Comentioning

confidence: 99%

The effect of solvent selection in the gas chromatographic analysis of carbonyls in air samples after derivatization with pentafluorophenyl hydrazine

Ullah

Kim

Szulejko

2015

Atmospheric Research

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Identification of trace volatile compounds in freshly distilled Calvados and Cognac: Carbonyl and sulphur compounds

Cited by 44 publications

References 36 publications

Computer simulation applied to studying continuous spirit distillation and product quality control

Computer simulation applied to studying continuous spirit distillation and product quality control

Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometry

The effect of solvent selection in the gas chromatographic analysis of carbonyls in air samples after derivatization with pentafluorophenyl hydrazine

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