کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6401182 1330879 2015 13 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Volatile compounds generation during different stages of the Tequila production process. A preliminary study
ترجمه فارسی عنوان
تولید ترکیبات فرار در مراحل مختلف فرآیند تولید تکیلا. یک مطالعه اولیه
کلمات کلیدی
ترکیبات فرار، تکیلا، مایع استخراج مایع، فرآیند تولید تکیلا، عطر،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- We followed aroma compounds formation throughout 8 steps of Tequila production.
- Samplings were performed at industrial scale.
- Minor aroma compounds were analyzed by gas chromatography.
- Statistical analysis showed differences between process steps.

Samples obtained during 8 stages of Tequila's production process were analyzed to follow generation and/or disappearance of minor volatile compounds. Volatile compounds were extracted with the liquid-liquid batch extraction method and analyzed by gas chromatography coupled with a flame ionization detector and mass-selective detector. A total of 327 compounds were identified and 316 relatively quantified. Analysis of variance showed that 90 compounds had significant differences (p ≤ 0.05) between process stages, but only dipropyl disulfide (p = 0.048) had significant differences between batches and furfuryl alcohol (p = 0.022), myristic acid (p = 0.039), 3-methyl-cyclopentanone (p = 0.044), and 9-hydroxypyrimido[1,6-a]pyrimidin-4-one (p = 0.048) between factories. Principal component analysis (PCA) made it possible to describe two groups including juices and musts (J&M) and distilled samples (S) separated mostly by PC1. Using general discriminant analysis (GDA) of the volatile compounds data set, made it possible to distinguish samples according to 8 sampling 90.3% of the time.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 61, Issue 2, May 2015, Pages 471-483
نویسندگان
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