Nowadays, organoleptic quality of alcoholic beverages is a very important factor for the consumers. Distilleries, to produce high quality alcoholic beverages have to estimate which compounds are responsible for unpleasant aroma thus decreasing the quality of obtained alcohols. The main purpose of this research was to create aroma profiles of the raw spirits differing in their organoleptic quality and indicate compounds which presence could be the cause of poor quality of alcoholic beverages. To conduct these studies GC-O and GC-MS techniques were chosen. Results indicated about 40 different odours. Three flavours: “earthy, mouldy wet basement”, “boiled cabbage, boiled onion”, and “sweet, cheesy, mouldy”, were identified as: geosmin, dimetyl trisulfide, and 2- and 3-methyl-1-butanol. The correlation between the odour intensity and quality of raw spirit was observed. With increasing quality of raw spirits the concentration of these compounds was decreasing.
|MLA||Biernacka, Paulina, et al. "Influence of geosmin, dimethyl trisulfide, 2- and 3-methylbutan-1-ol on raw spirits quality." Nauka Przyr. Technol. 3.4 (2009): #136.|
|APA||Paulina Biernacka, Beata Plutowska, Waldemar Wardencki (2009). Influence of geosmin, dimethyl trisulfide, 2- and 3-methylbutan-1-ol on raw spirits quality. Nauka Przyr. Technol. 3 (4), #136|
|ISO 690||BIERNACKA, Paulina, PLUTOWSKA, Beata, WARDENCKI, Waldemar. Influence of geosmin, dimethyl trisulfide, 2- and 3-methylbutan-1-ol on raw spirits quality. Nauka Przyr. Technol., 2009, 3.4: #136.|
Katedra Chemii Analitycznej
ul. Narutowicza 11/12