Safety Evaluation of the Grape Marc Spirit by GC-FID Analysis
作者： Teodora Coldea , Elena Mudura , Nicoleta Ranta , Darius Hadarean
DOI: 10.15835/BUASVMCN-FST:9370
关键词:
摘要: There were investigated grape marc spirits regarding their safety on consumers. Major volatile compounds which present risk to human health (such as methanol, furfural, and acetaldehyde) ethyl alcohol content compared European Union Regulation other values found in previous studies. Â The aim of our study was evaluate the considering major by comparison with requirements Regulation. We electronic densimetry 10 (acetaldehyde, acetate, 1-propanol, 1-butanol, 2-butanol, isobutyl alcohol, isoamyl amyl active furfural) Gas Chromatography coupled Flame Ionization Detector. used reference chemicals identify these 3-pentanol internal standard quantify volatiles. Results All registered accordance EU pomace samples do not any kind for consumption.
core.ac.uk
sci-hub.st 参考文章(14)
Teodora Emilia RUSU COLDEA, Carmen SOCACIU, Maria PARV, Dan VODNAR, Gas-Chromatographic Analysis of Major Volatile Compounds Found in Traditional Fruit Brandies from Transylvania, Romania Notulae Botanicae Horti Agrobotanici Cluj-napoca. ,vol. 39, pp. 109- 116 ,(2011) , 10.15835/NBHA3926053
Ancuța ROTAR, Cristina Anamaria SEMENIUC, Elena MUDURA, Teodora COLDEA, LAZÄ Carmen, R POP, Identification of microbial contamination sources in distilled spirits. Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. ,vol. 69, pp. 380- 385 ,(2012) , 10.15835/BUASVMCN-AGR:8788
Carmen Socaciu, Maria Tofanä, Nicoleta Ranta, Teodora Emilia Coldea, Elena Vá‰KONY, Impact of Distillation Process on the Major Volatile Compounds as Determined by GC-FID Analysis in Apple Brandy Originated from Transylvania, Romania Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. ,vol. 69, pp. 228- 235 ,(2012) , 10.15835/BUASVMCN-AGR:8765
Sandra Cortés, José Manuel Salgado, Noelia Rodríguez, José Manuel Domínguez, The storage of grape marc: Limiting factor in the quality of the distillate Food Control. ,vol. 21, pp. 1545- 1549 ,(2010) , 10.1016/J.FOODCONT.2010.04.029
Cristina López-Vázquez, María Herminia Bollaín, Klaus Berstsch, Ignacio Orriols, Fast determination of principal volatile compounds in distilled spirits Food Control. ,vol. 21, pp. 1436- 1441 ,(2010) , 10.1016/J.FOODCONT.2010.03.008
MICHAEL J. CLAUS, KRIS A. BERGLUND, Fruit brandy production by batch column distillation with reflux Journal of Food Process Engineering. ,vol. 28, pp. 53- 67 ,(2005) , 10.1111/J.1745-4530.2005.00377.X
Paweł Satora, Tadeusz Tuszyński, Chemical characteristics of Śliwowica Łącka and other plum brandies Journal of the Science of Food and Agriculture. ,vol. 88, pp. 167- 174 ,(2008) , 10.1002/JSFA.3067
J. Quesada Granados, M. Villalón Mir, H. López García-Serrana, M. C. López Martínez, Influence of Aging Factors on the Furanic Aldehyde Contents of Matured Brandies: Aging Markers Journal of Agricultural and Food Chemistry. ,vol. 44, pp. 1378- 1381 ,(1996) , 10.1021/JF9501103
Igor Lukić, Srećko Tomas, Borislav Miličević, Sanja Radeka, Đordano Peršurić, Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs Journal of The Institute of Brewing. ,vol. 117, pp. 440- 450 ,(2011) , 10.1002/J.2050-0416.2011.TB00491.X
A.A. Apostolopoulou, A.I. Flouros, P.G. Demertzis, K. Akrida-Demertzi, Differences in concentration of principal volatile constituents in traditional Greek distillates Food Control. ,vol. 16, pp. 157- 164 ,(2005) , 10.1016/J.FOODCONT.2004.01.005