التفاصيل البيبلوغرافية
| العنوان: |
Chemical affinities between the major volatile compounds present in a grape pomace distillate |
| المؤلفون: |
Sandra Cortés, M. Luisa Gil, Esperanza Fernández |
| المصدر: |
Journal of the Science of Food and Agriculture. 89:1221-1226 |
| بيانات النشر: |
Wiley, 2009. |
| سنة النشر: |
2009 |
| مصطلحات موضوعية: |
Diethyl succinate, Nutrition and Dietetics, Ethanol, Chromatography, business.industry, Pomace, Ethyl acetate, Chemical industry, Pulp and paper industry, law.invention, chemistry.chemical_compound, chemistry, law, Benzyl alcohol, Gas chromatography, business, Agronomy and Crop Science, Distillation, Food Science, Biotechnology |
| الوصف: |
BACKGROUND: The distillation of vinification by-products to obtain alcoholic drinks is potentially an important source of income for the producing countries and avoids the environmental problem of waste management. Traditional technologies of distillation involve an important cost in terms of time and staff. Nowadays, companies install new distillation equipment, with high capacity and equipped with rectification columns, which is an important advance. Nevertheless, few studieshave been published concerning their correct management. In this study, the major volatile compounds were determined by gas chromatography in 61 samples of grape pomace distillate, corresponding to the fractions collected during seven complete distillation cycles. RESULTS: With a high degree of significance, the concentrations of 1,1-diethoxyethane, propanol, hexanoate and ethyl acetate present positive correlations with the ethanol. However, those of benzyl alcohol, 2-phenylethanol, furfurol, lactate, ethyl mirystate and diethyl succinate, were negative, which indicates that both groups of compounds were vented in the fractions of major or minor alcoholic degree, respectively. In addition, knowledge of the relationships between the volatile compounds contributes to improved management of an industrial distillation unit. CONCLUSION: The correlations established between the concentrations of the different volatile compounds indicate their physico-chemical affinities or their biochemical origin. Copyright © 2009 Society of Chemical Industry |
| تدمد: |
0022-5142 |
| الوصول الحر: |
https://explore.openaire.eu/search/publication?articleId=doi_________::78ccd6b44c99e294093d394b109fe80aTest
https://doi.org/10.1002/jsfa.3579Test |
| حقوق: |
CLOSED |
| رقم الانضمام: |
edsair.doi...........78ccd6b44c99e294093d394b109fe80a |
| قاعدة البيانات: |
OpenAIRE |
