Scientific Aspects of Identification Criteria for Fruit Distillates
Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit. Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was to develop scientifically based identification cri...
Main Authors: | , , , |
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Format: | Article |
Language: | Russian |
Published: |
Kemerovo State University
2021-09-01
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Series: | Техника и технология пищевых производств |
Subjects: | |
Online Access: | https://fptt.ru/upload/journals/fptt/62/5.pdf |
Summary: | Introduction. Beverages based on fruit distillates belong to elite alcoholic drinks. As a result, there is a high risk of counterfeit.
Controlled indicators do not allow identifying distillates by the type of raw material. The research objective was to develop
scientifically based identification criteria for fruit distillates.
Study objects and methods. The research featured ten fruits and their distillates. It involved three schemes of pre-distillation
processing: pulp fermentation, juice fermentation, and pulp fermentation with subsequent maceration. The biochemical
composition of raw materials was assessed by the HPLC analysis of mass concentration of sugars, titratable acids, pH,
mono- and disaccharides, free organic acids and amino acids, as well as by the sugar-acid index. The concentration of higher
alcohols in the distillates was determined using gas chromatography.
Results and discussion. The research revealed significant differences in the biochemical composition of raw materials, which
made it possible to divide it into groups depending on the methods of pre-distillation processing. The groups can be identified
by the ratio of the concentrations of the main higher alcohols: 1-propanol to the sum of isobutanol and isoamylol. The revealed
differences were caused by the peculiarities of the ratio of organic acids and amino acids. For the distillates of Cornelian
cherry, black currant, cherry-plum, plum, cherry, and apricot, the ratio of 1-propanol to the sum of isobutanol and isoamylol
was within the following ranges: 0.02–0.06, 0.08–0.10, 0.30–0.35, 0.47–0.51, 0.55–0.65, and 0.69–0.92, respectively. The
method of preparing raw materials for distillation did not affect the values of the identification indicator.
Conclusion. The ratio of 1-propanol to the sum of isobutanol and isoamylol could serve as an indicator for the identification
of distillates of Cornelian cherries, black currant, cherry-plum, plum, cherry, and apricot. However, it proved useless for
distillates of pears, raspberries, tangerines, and mulberries, since its values were within comparable limits. Therefore, the
research requires a GC-MS analysis to determine the concentration and ratios of other specific volatile components in other
raw materials. |
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ISSN: | 2074-9414 2313-1748 |