Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Felicia STOICA, Camelia MUNTEAN, Nicolae GIUGEA, Liviu MĂRĂCINEANU, Roxana IONETE
To investigate the behaviour of volatile compounds during a traditional alembic distillation, large numbers of important volatile compounds were identified and quantified by GC/MS and GC/FID analysis in different fractions of fruits mash distillates made from two pears varieties, one peach variety and blackberry and cranberry fruits. The purpose of this investigation was to determinate the volatile compounds distribution of higher alcohols, esters, aldehydes and terpenes in some fruits fraction of distillates. Because of the abundance in odoriferous monoterpenes, utilization of the tail fraction as a raw material for re-distillation was considered appropriate.
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