介绍一种测定果酒风味物质相对挥发性的简便方法

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY Beverages Pub Date : 2023-04-12 DOI:10.3390/beverages9020032
M. Yagishita, Ralf Kölling, Daniel Einfalt
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引用次数: 0

摘要

测定水酒精溶液中风味化合物的相对挥发性通常采用耗时和昂贵的标准方法,如吉莱斯皮动态再循环法。本研究用简单的蒸馏装置测试了一种快速简便的方法来测量经验相对挥发物。选取了17种具有代表性的苹果和梨白兰地风味化合物,对其相对挥发性进行了研究。这还包括迄今未发表的一种醇(2-丁醇)、一种醛(己醛)、一种酮(β-马马酮)和三种酯(丁酸乙酯、乙酸丁酯、2-甲基丁酸乙酯)的相对挥发性。将三种醇(甲醇、异丁醇和异戊醇)、一种酯(乙酸乙酯)、一种醛(乙醛)和一种缩醛(1,1-二氧乙烷)的相对挥发性与参考数据进行比较。除1,1-二氧乙烷外,其余化合物均与参考数据高度相关。乙醇-水混合物的汽液平衡与参考数据有很高的相关性(r > 0.9)。根据高相关水平,我们建议简易蒸馏装置是标准方法的一种快速简便的替代方法。
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Introducing a Simple Method to Investigate Relative Volatilities of Flavour Compounds in Fruit Brandies
Determination of relative volatilities of flavour compounds in hydro-alcoholic solutions is usually performed by time-consuming and costly standard methods such as the Gillespie dynamic recirculation method. This study tested a quick and easy method with a simple distillation apparatus for measuring empirical relative volatilities. A total of 17 representative flavour compounds of apple and pear brandies were selected and investigated for their relative volatilities. This also included so far unpublished relative volatilities of one alcohol (2-butanol), one aldehyde (hexanal), one ketone (β-damascenone), and three esters (ethyl butyrate, butyl acetate, ethyl 2-methylbutyrate). Relative volatilities of three alcohols (methanol, isobutanol, and isoamyl alcohol), one ester (ethyl acetate), one aldehyde (acetaldehyde), and one acetal (1,1-diethoxyethane) were compared to reference data. All compounds, except for 1,1-diethoxyethane, showed a high correlation with the reference data. Vapour–liquid equilibrium for an ethanol–water mixture showed a high correlation with the reference data (r > 0.9). In accordance with the high correlation levels, we suggest that the simple distillation apparatus is a fast and simple alternative to the standard method.
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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