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Chemical affinities between the major volatile compounds present in a grape pomace distillate
Author(s) -
Cortés Sandra,
Gil M Luisa,
Fernández Esperanza
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3579
Subject(s) - pomace , chemistry , distillation , ethyl hexanoate , ethyl acetate , organic chemistry , chromatography , ethanol , ethyl lactate , pulp and paper industry , food science , solvent , engineering
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