Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast Kluyveromyces marxianus. Forty volatile compounds were identified in this drink by gas chromatography. Higher alcohols were the most...
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| Veröffentlicht in: | Food chemistry 2009-02, Vol.112 (4), p.929-935 |
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| creator | Dragone, Giuliano Mussatto, Solange I. Oliveira, José M. Teixeira, José A. |
| description | An alcoholic beverage (35.4%
v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast
Kluyveromyces marxianus. Forty volatile compounds were identified in this drink by gas chromatography. Higher alcohols were the most abundant group of volatile compounds present, with isoamyl, isobutyl, 1-propanol, and isopentyl alcohols being found in highest quantities (887, 542, 266, and 176
mg/l, respectively). Ethyl acetate had the highest concentration (138
mg/l) among the esters. Besides higher alcohols and esters, other components, including aldehydes, acids and terpenes were also identified in the whey spirit. Considering that the quality of an alcoholic beverage can be evaluated by the relation between isoamyl alcohol/2-methyl-1-propanol and 2-methyl-1-propanol/1-propanol, which have to be higher than unity, it was concluded that a novel spirit of acceptable organoleptic characteristics can be produced by cheese whey continuous fermentation with
K. marxianus. |
| doi_str_mv | 10.1016/j.foodchem.2008.07.005 |
| format | Article |
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v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast
Kluyveromyces marxianus. Forty volatile compounds were identified in this drink by gas chromatography. Higher alcohols were the most abundant group of volatile compounds present, with isoamyl, isobutyl, 1-propanol, and isopentyl alcohols being found in highest quantities (887, 542, 266, and 176
mg/l, respectively). Ethyl acetate had the highest concentration (138
mg/l) among the esters. Besides higher alcohols and esters, other components, including aldehydes, acids and terpenes were also identified in the whey spirit. Considering that the quality of an alcoholic beverage can be evaluated by the relation between isoamyl alcohol/2-methyl-1-propanol and 2-methyl-1-propanol/1-propanol, which have to be higher than unity, it was concluded that a novel spirit of acceptable organoleptic characteristics can be produced by cheese whey continuous fermentation with
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v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast
Kluyveromyces marxianus. Forty volatile compounds were identified in this drink by gas chromatography. Higher alcohols were the most abundant group of volatile compounds present, with isoamyl, isobutyl, 1-propanol, and isopentyl alcohols being found in highest quantities (887, 542, 266, and 176
mg/l, respectively). Ethyl acetate had the highest concentration (138
mg/l) among the esters. Besides higher alcohols and esters, other components, including aldehydes, acids and terpenes were also identified in the whey spirit. Considering that the quality of an alcoholic beverage can be evaluated by the relation between isoamyl alcohol/2-methyl-1-propanol and 2-methyl-1-propanol/1-propanol, which have to be higher than unity, it was concluded that a novel spirit of acceptable organoleptic characteristics can be produced by cheese whey continuous fermentation with
K. marxianus.</description><subject>Alcoholic beverage</subject><subject>alcoholic beverages</subject><subject>alcoholic fermentation</subject><subject>alcohols</subject><subject>Cheese whey</subject><subject>Continuous fermentation</subject><subject>esters</subject><subject>food analysis</subject><subject>food composition</subject><subject>Kluyveromyces marxianus</subject><subject>novel foods</subject><subject>sensory properties</subject><subject>Volatile compounds</subject><subject>whey fermentation</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkMFu1DAQhiMEEkvpK4BP3JKOY8f23kAraJEqcYAeK8sZT7peJfFiZxft2-Nl6bnSSDOHb_4ZfVX1gUPDgaubXTPE6HFLU9MCmAZ0A9C9qlbcaFFr0O3ragUCTG24VG-rdznvAKAFblbV42brksOFUshuCXFmcWDHOJZ5JIZx2sfD7DMLM3OlRozbOAZkPR0puSdi-xT9Acmz_sT-bOnEBkoTzcu_sPfVm8GNma7_96vq4dvXX5u7-v7H7ffNl_sapeZLjc5IUD1KNGhU6z163mlJEr0nhyQGybXpXNsp1a_bXgsnQLiuF4iDkiCuqk-X3PLN7wPlxU4hI42jmykesi1eOgOdfhHka6WUVKKA6gJiijknGuw-hcmlk-Vgz9rtzj5rP8cbC9qWK2Xx42VxcNG6p6LVPvwsrgXwTsh1dyY-XwgqRo6Bks0YaC4OQyJcrI_hpSN_Abnymj8</recordid><startdate>20090215</startdate><enddate>20090215</enddate><creator>Dragone, Giuliano</creator><creator>Mussatto, Solange I.</creator><creator>Oliveira, José M.</creator><creator>Teixeira, José A.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>M7N</scope></search><sort><creationdate>20090215</creationdate><title>Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation</title><author>Dragone, Giuliano ; Mussatto, Solange I. ; Oliveira, José M. ; Teixeira, José A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c471t-ca8406bc4c8c862ddcd1574e4cddeace3f41785a2566b92b73a303a5b3ccf6403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Alcoholic beverage</topic><topic>alcoholic beverages</topic><topic>alcoholic fermentation</topic><topic>alcohols</topic><topic>Cheese whey</topic><topic>Continuous fermentation</topic><topic>esters</topic><topic>food analysis</topic><topic>food composition</topic><topic>Kluyveromyces marxianus</topic><topic>novel foods</topic><topic>sensory properties</topic><topic>Volatile compounds</topic><topic>whey fermentation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dragone, Giuliano</creatorcontrib><creatorcontrib>Mussatto, Solange I.</creatorcontrib><creatorcontrib>Oliveira, José M.</creatorcontrib><creatorcontrib>Teixeira, José A.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dragone, Giuliano</au><au>Mussatto, Solange I.</au><au>Oliveira, José M.</au><au>Teixeira, José A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation</atitle><jtitle>Food chemistry</jtitle><date>2009-02-15</date><risdate>2009</risdate><volume>112</volume><issue>4</issue><spage>929</spage><epage>935</epage><pages>929-935</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>An alcoholic beverage (35.4%
v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast
Kluyveromyces marxianus. Forty volatile compounds were identified in this drink by gas chromatography. Higher alcohols were the most abundant group of volatile compounds present, with isoamyl, isobutyl, 1-propanol, and isopentyl alcohols being found in highest quantities (887, 542, 266, and 176
mg/l, respectively). Ethyl acetate had the highest concentration (138
mg/l) among the esters. Besides higher alcohols and esters, other components, including aldehydes, acids and terpenes were also identified in the whey spirit. Considering that the quality of an alcoholic beverage can be evaluated by the relation between isoamyl alcohol/2-methyl-1-propanol and 2-methyl-1-propanol/1-propanol, which have to be higher than unity, it was concluded that a novel spirit of acceptable organoleptic characteristics can be produced by cheese whey continuous fermentation with
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| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2009-02, Vol.112 (4), p.929-935 |
| issn | 0308-8146 1873-7072 |
| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Alcoholic beverage alcoholic beverages alcoholic fermentation alcohols Cheese whey Continuous fermentation esters food analysis food composition Kluyveromyces marxianus novel foods sensory properties Volatile compounds whey fermentation |
| title | Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation |
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