Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two‐dimensional gas chromatography and the electronic nose based on the technology of ultra‐fast gas chromatography

Wiśniewska, Paulina; Śliwińska, Magdalena; Dymerski, Tomasz; Wardencki, Waldemar; Namieśnik, Jacek

doi:10.1002/jsfa.7868

Cited by 9 publications

(6 citation statements)

References 15 publications

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“…Flavours and odours are among the main quality markers of these products—such as natural flavoured water products—usually composed of complex flavour extracts. Thus, several works applied GC×GC and MDGC techniques to assess the composition of non-alcoholic drinks (e.g., teas [63,64,65,66,67] and coffee [9,68,69,70,71,72,73]), as well as alcoholic beverages (e.g., wine [8,9,15,69,74,75,76,77,78,79], brandy [74], beer [68,80,81,82] and hop [83,84,85], cider [86], vodka [87], whiskey [14,74], cachaça [88] and spirits [74,89]).…”

Section: Drinks and Beveragesmentioning

confidence: 99%

The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

Amaral

Marriott

2019

Molecules

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Multidimensional approaches in gas chromatography have been established as potent tools to (almost) attain fully resolved analyses. Flavours and odours are important application fields for these techniques since they include complex matrices, and are of interest for both scientific study and to consumers. This article is a review of the main research studies in the above theme, discussing the achievements and challenges that demonstrate a maturing of analytical separation technology.

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Section: Drinks and Beveragesmentioning

confidence: 99%

The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

Amaral

Marriott

2019

Molecules

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“…It is generally accepted that the important parameters when considering vodka quality are the source of raw materials [46] and the filtration of the distilled spirit [44,45], usually through activated charcoal [47]. Yeast selection is not a principal consideration in the production of most vodkas and gins.…”

Section: Microbiological Aspectsmentioning

confidence: 99%

Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

Pauley

Maskell

2017

Beverages

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Abstract:The spirit beverages of vodka and gin are often produced from a neutral spirits base. These neutral spirits are derived from the distillation of fermented carbohydrates of agricultural origin. The fermentations in the production of these beverages are not often reported in great detail and to some extent are shrouded in mystery. The roles of fermentation and the yeast Saccharomyces cerevisiae are essential to the complete process, and without fermentation there would not be alcohol to distil. Nevertheless, it is not the yeast that is perceived to contribute to the distinctive consumer experiences, which are associated with these beverages. However, there are opportunities for the development of new strains of S. cerevisiae for the production of neutral spirits, which have a high ethanol yield, are tolerant of ethanol stress, and produce low levels of congeners.

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“…It is usually distilled from fermented sorghum, wheat, and/or corn. For quality assessment of alcoholic drinks including Baijiu, a number of conventional analytical methods have been employed, such as gas chromatography (Wiśniewska et al., 2017; Xu et al., 2017), high‐performance liquid chromatography (Alcázar et al., 2006; Zhao et al., 2019), mass spectrometry (Fang et al., 2018; Kew et al., 2017), and near‐infrared or ultraviolet spectroscopy (Martins et al., 2017; Mignani et al., 2012). The equipment involved in these methods is generally expensive.…”

Section: Introductionmentioning

confidence: 99%

Dielectric spectroscopy of Baijiu over 2–20 GHz using an open‐ended coaxial probe

Haigh

Wang

et al. 2021

Journal of Food Science

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The complex electric permittivity of Baijiu (one of the most consumed beverages) is measured over a frequency range of 2 to 20 GHz using a low‐cost open‐ended coaxial probe and a portable microwave analyzer. The Cole—Cole equation is used to fit the permittivity data, and the parameter values related are extracted using the particle swarm optimization. A linear relationship is obtained between these parameters and the alcohol by volume. A strong dependence of the permittivity on the alcohol content is also observed for other alcoholic drinks, including brandy and whisky. The study demonstrates that the microwave technique provides an efficient solution in the effort to determine the alcohol content and the principal component analysis is a powerful tool for the quick estimation of the dielectric properties. The sensor presented can contribute to efficient on‐site quality control of alcoholic drinks. Practical Application The microwave approach presented could offer an economical approach for the characterization of Baijiu and a general solution to the alcohol content determination for the alcoholic drinks industry.

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Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two‐dimensional gas chromatography and the electronic nose based on the technology of ultra‐fast gas chromatography

Cited by 9 publications

References 15 publications

The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications

Mini-Review: The Role of Saccharomyces cerevisiae in the Production of Gin and Vodka

Dielectric spectroscopy of Baijiu over 2–20 GHz using an open‐ended coaxial probe

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