CHARACTERIZATION OF VOLATILE COMPOUNDS PRESENT IN THE TWO SPIRITS OBTAINED BY DISTILLATION OF FERMENTED BLACK MULBERRY (Morus nigra L.) AND BLACK CURRANT (Ribes nigrum L.)

被引：0

作者：

Alonso, Elisa ^{[1
]}

Torrado, Ana ^{[1
]}

Guerra, Nelson P. ^{[1
]}

Pastrana, Lorenzo ^{[1
]}

机构：

[1] Univ Vigo, Dept Food & Analyt Chem, As Lagoas 32004, Ourense, Spain

来源：

6TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY (FOODSIM 2010) | 2010年

关键词：

Fruit distillates; volatile compounds; black mulberry; Morus nigra L; black currant; Ribes nigrum L; solid state fermentation; GRAPE POMACE;

D O I：

暂无

中图分类号：

TP39 [计算机的应用];

学科分类号：

081203 ; 0835 ;

摘要：

The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fruits previously fermented in solid state culture with Sacchromyces cerevisiae IFI83. In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits. The results obtained showed the feasibility for obtaining distillates from fermented black mulberry and black currant, which have their own distinctive characteristics.

引用

页码：227 / 229

页数：3

共 19 条

[1] Differences in concentration of principal volatile constituents in traditional Greek distillates [J].

Apostolopoulou, AA ;

Flouros, AI ;

Demertzis, PG ;

Akrida-Demertzi, K .

FOOD CONTROL, 2005, 16 (02) :157-164

[2]

Commission of the European Commtunties (EEC), 2008, OFF J EUR UNION L, VL39/16, P17

[3] Economic, social and environmental impact of land consolidation in Galicia [J].

Crecente, R ;

Alvarez, C ;

Fra, U .

LAND USE POLICY, 2002, 19 (02) :135-147

[4]

Darias-Martín J, 2003, FOOD TECHNOL BIOTECH, V41, P173

[5]

DEROSA T, 1994, TECNOLOGIA GRAPPE DI, P27

[6] Volatile composition and sensory characters of commercial Galician orujo spirits [J].

Diéguez, SC ;

De la Peña, MLG ;

Gómez, EF .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (17) :6759-6765

[7] Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation [J].

Dragone, Giuliano ;

Mussatto, Solange I. ;

Oliveira, Jose M. ;

Teixeira, Jose A. .

FOOD CHEMISTRY, 2009, 112 (04) :929-935

[8] Differentiation of white wines by their aromatic index [J].

Falqué, E ;

Fernández, E ;

Dubourdieu, D .

TALANTA, 2001, 54 (02) :271-281

[9] Pear distillates from pear juice concentrate:: Effect of lees in the aromatic composition [J].

Garcia-Llobodanin, L. ;

Achaerandio, I. ;

Ferrando, M. ;

Guell, C. ;

Lopez, F. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (09) :3462-3468

[10] ABSOLUTE STEREOCHEMISTRY AND ENANTIOMERIC EXCESS OF 2-BUTANOL IN DISTILLED SPIRITS OF DIFFERENT ORIGIN [J].

MANITTO, P ;

CHIALVA, F ;

SPERANZA, G ;

RINALDO, C .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (04) :886-889

← 1 2 →