Quantification of significant volatile components of pacharan

被引：14

作者：

Fernandez-Garcia, T ^{[1
]}

Martin, ME ^{[1
]}

Casp, A ^{[1
]}

机构：

[1] Univ Publ Navarra, Escuela Tecn Super Ingn Agron, E-31006 Pamplona, Spain

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 206卷 / 06期

关键词：

pacharan; mass spectrometry gas chromatography; volatile compounds quantification; Prunus spinosa L; anise beverage;

D O I：

10.1007/s002170050284

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pacharan is a traditional drink from Navarra (Spain). This liqueur is obtained by maceration of sloe berries (Prunus spinosa L.) with aqueous ethanol and subsequent addition of sugar and essential oils of anise (Pimpinella anisum L. or Illicium verum H.). The following volatile components of pacharan were identified and quantified : cis-anethol; trans-anethol: anisaldehyde; benzaldehyde; benzyl alcohol gamma-butyrolactonel l,l-diethoxyethane; ethyl benzoate; ethyl lactate: diethyl malate (hydroxybutanedioic acid diethyl eater); estragol (methyl chavicol); eugenol [2-methoxy-4- (2-propenyl)-phenol], 2-furaldehyde; linalool; cis-3-hexen-l-ol; (4-methoxyphenyl)propanone; 2-phenylethanol and vanillin.

引用

页码：414 / 416

页数：3

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