Aroma compounds in barrel aged apple distillates from two different distillation techniques
Само за регистроване кориснике
2019
Аутори
Spaho, NerminaĐukic-Ratković, Davorka
Nikićević, Ninoslav
Blesić, Milenko
Tešević, Vele
Mijatović, Branko
Smajić Murtić, Mirela
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The major fermentation and maturation related congeners in apple distillates from two different distillation techniques (alembic and column), matured in oak for 18 months, were measured by GC-MS and HPLC. Together with a higher ethanol content, column distillates had higher ethyl acetate, methanol and n-propanol levels compared with alembic distillates. A higher content of acetaldehyde was characteristic of the alembic distillates. The concentrations of i-butanol, n-butanol, amyl alcohols and n-hexanol were not affected by the distillation technique used. Increasing the ageing time of distillates in oak resulted in an increase in the contents of acetaldehyde, ethyl acetate and amyl alcohols while the content of methanol decreased during ageing. Throughout ageing, there were no significant changes in the concentrations of n-propanol, i-butanol, n-butanol and n-hexanol. Among the maturation related compounds, gallic acid, ellagic acid, vanillin and syringaldehyde were determined in apple... distillates with ellagic acid being the most abundant. The contents of gallic acid and ellagic acid increased during ageing whereas vanillin and syringaldehyde slightly increased throughout the 18 months of maturation.
Кључне речи:
apple spirits / batch distillation column / Charente alembic / fermentative aroma compounds / maturation aroma compoundsИзвор:
Journal of the Institute of Brewing, 2019, 125, 3, 389-397
DOI: 10.1002/jib.573
ISSN: 0046-9750
WoS: 000482457700012
Scopus: 2-s2.0-85067702416
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Spaho, Nermina AU - Đukic-Ratković, Davorka AU - Nikićević, Ninoslav AU - Blesić, Milenko AU - Tešević, Vele AU - Mijatović, Branko AU - Smajić Murtić, Mirela PY - 2019 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3945 AB - The major fermentation and maturation related congeners in apple distillates from two different distillation techniques (alembic and column), matured in oak for 18 months, were measured by GC-MS and HPLC. Together with a higher ethanol content, column distillates had higher ethyl acetate, methanol and n-propanol levels compared with alembic distillates. A higher content of acetaldehyde was characteristic of the alembic distillates. The concentrations of i-butanol, n-butanol, amyl alcohols and n-hexanol were not affected by the distillation technique used. Increasing the ageing time of distillates in oak resulted in an increase in the contents of acetaldehyde, ethyl acetate and amyl alcohols while the content of methanol decreased during ageing. Throughout ageing, there were no significant changes in the concentrations of n-propanol, i-butanol, n-butanol and n-hexanol. Among the maturation related compounds, gallic acid, ellagic acid, vanillin and syringaldehyde were determined in apple distillates with ellagic acid being the most abundant. The contents of gallic acid and ellagic acid increased during ageing whereas vanillin and syringaldehyde slightly increased throughout the 18 months of maturation. T2 - Journal of the Institute of Brewing T1 - Aroma compounds in barrel aged apple distillates from two different distillation techniques VL - 125 IS - 3 SP - 389 EP - 397 DO - 10.1002/jib.573 ER -
@article{ author = "Spaho, Nermina and Đukic-Ratković, Davorka and Nikićević, Ninoslav and Blesić, Milenko and Tešević, Vele and Mijatović, Branko and Smajić Murtić, Mirela", year = "2019", abstract = "The major fermentation and maturation related congeners in apple distillates from two different distillation techniques (alembic and column), matured in oak for 18 months, were measured by GC-MS and HPLC. Together with a higher ethanol content, column distillates had higher ethyl acetate, methanol and n-propanol levels compared with alembic distillates. A higher content of acetaldehyde was characteristic of the alembic distillates. The concentrations of i-butanol, n-butanol, amyl alcohols and n-hexanol were not affected by the distillation technique used. Increasing the ageing time of distillates in oak resulted in an increase in the contents of acetaldehyde, ethyl acetate and amyl alcohols while the content of methanol decreased during ageing. Throughout ageing, there were no significant changes in the concentrations of n-propanol, i-butanol, n-butanol and n-hexanol. Among the maturation related compounds, gallic acid, ellagic acid, vanillin and syringaldehyde were determined in apple distillates with ellagic acid being the most abundant. The contents of gallic acid and ellagic acid increased during ageing whereas vanillin and syringaldehyde slightly increased throughout the 18 months of maturation.", journal = "Journal of the Institute of Brewing", title = "Aroma compounds in barrel aged apple distillates from two different distillation techniques", volume = "125", number = "3", pages = "389-397", doi = "10.1002/jib.573" }
Spaho, N., Đukic-Ratković, D., Nikićević, N., Blesić, M., Tešević, V., Mijatović, B.,& Smajić Murtić, M.. (2019). Aroma compounds in barrel aged apple distillates from two different distillation techniques. in Journal of the Institute of Brewing, 125(3), 389-397. https://doi.org/10.1002/jib.573
Spaho N, Đukic-Ratković D, Nikićević N, Blesić M, Tešević V, Mijatović B, Smajić Murtić M. Aroma compounds in barrel aged apple distillates from two different distillation techniques. in Journal of the Institute of Brewing. 2019;125(3):389-397. doi:10.1002/jib.573 .
Spaho, Nermina, Đukic-Ratković, Davorka, Nikićević, Ninoslav, Blesić, Milenko, Tešević, Vele, Mijatović, Branko, Smajić Murtić, Mirela, "Aroma compounds in barrel aged apple distillates from two different distillation techniques" in Journal of the Institute of Brewing, 125, no. 3 (2019):389-397, https://doi.org/10.1002/jib.573 . .