Differences in concentration of principal volatile constituents in traditional Greek distillates

被引：139

作者：

Apostolopoulou, AA ^{[1
]}

Flouros, AI ^{[1
]}

Demertzis, PG ^{[1
]}

Akrida-Demertzi, K ^{[1
]}

机构：

[1] Univ Ioannina, Dept Chem, Food Chem Lab, GR-45110 Ioannina, Greece

来源：

FOOD CONTROL | 2005年 / 16卷 / 02期

关键词：

volatile constituents; traditional Greek distillates; Tsipouro; GC analysis;

D O I：

10.1016/j.foodcont.2004.01.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tsipouro is a strong distilled spirit produced from the wine-press residue. Some by-products of the alcoholic fermentation, such as acetaldehyde, ethyl acetate and amyl alcohols are mainly responsible for the flavour of alcoholic beverages and their amounts specify the quality of the distillate. In this study ten of the major volatile compounds were determined in commercially produced (bottled) and homemade tsipouro samples by GC analysis, and compared to other alcoholic distillates. Homemade tsipouro was found to have slightly higher concentrations for most of the studied compounds. It should be also pointed out that the toxic compound methanol was detected far below the acceptable legal limits. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：157 / 164

页数：8

共 30 条

[1]

Bertrand A., 1995, FERMENTED BEVERAGE P, P229

[2]

Boulton R.B., 1996, Principles and Practices of Winemaking

[3]

CABEZUDO MD, 1974, AGROQUIM TECHNOL ALI, V14, P307

[4]

CABRAS P, 1972, IND AGRARIA, V10, P376

[5]

CANTAGREL R, 1991, ANALUSIS, V19, pM24

[6]

Cantagrel R., 1997, FERMENTED BEVERAGE P, P208

[7]

COLE V. C., 1997, FERMENTED BEVERAGE P, P361

[8]

Da Porto C, 1998, CRIT REV BIOTECHNOL, V18, P13

[9]

Da Porto C., 1997, WEIN WISSENSCHAFT, V52, P6

[10]

EEC, 1989, Council Regulation 1576/89 on the deWnition, descriptionand presentation of spirit drinks, VL160, P1

← 1 2 3 →