FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

被引:13
作者
Anjos, Ofelia [1 ,2 ,3 ]
Santos, Regina [1 ]
Estevinho, Leticia M. [4 ,5 ]
Caldeira, Ilda [6 ,7 ]
机构
[1] Inst Politecn Castelo Branco, P-6001909 Castelo Branco, Portugal
[2] Ctr Biotecnol Plantas Beira Interior, P-6001909 Castelo Branco, Portugal
[3] Univ Lisbon, Inst Super Agron, CEF, P-1349017 Lisbon, Portugal
[4] Inst Politecn Braganca, Ctr Invest Montanha CIMO, P-5300252 Braganca, Portugal
[5] Polytech Inst Braganca, Agr Coll Braganca, Dept Biol & Biotechnol, Campus Santa Apolonia, P-5300253 Braganca, Portugal
[6] INIAV Dois Portos, INIAV, P-2565191 Quinta Da Almoinha, Dois Portos, Portugal
[7] Univ Evora, Inst Invest & Form Avancada, ICAAM, Nucleo Mitra, P-7000 Evora, Portugal
关键词
Honey spirit; Online monitoring; Distillation process; RAMAN; CHEMICAL-COMPOSITION; VOLATILE COMPOSITION; ALCOHOLIC BEVERAGES; ATR SPECTROSCOPY; GRAPE POMACE; ETHANOL; FERMENTATION; QUANTIFICATION; OPTIMIZATION; QUALITY;
D O I
10.1016/j.foodchem.2019.125511
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Honey spirit is an alcoholic beverage produced by fermentation followed by distillation of the honey must, which has distinct organoleptic characteristics derived mostly from the raw material used. In order to accurately monitor the quality of the product throughout the distillation process (head, heart and tail stages), FT-RAMAN spectroscopy was applied. Dark honey, light honey and honey obtained following waxes' wash was used to produce honey spirit. The pH, alcoholic strength, methanol content, acetaldehyde content, ethyl acetate content and higher alcohols content were evaluated during the distillation process. The FT-RAMAN technique was used to obtain spectral information for all fractions collected during beverage production. The results suggest that the honey spirit had good quality concerning the volatile composition and methanol was not detected in any sample. FT-RAMAN is promising for the online monitoring of the distillation process in order to improve the final quality of this beverage.
引用
收藏
页数:7
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