Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

Detalhes bibliográficos
Autor(a) principal: Dragone, Giuliano
Data de Publicação: 2009
Outros Autores: Mussatto, Solange I., Oliveira, J. M., Teixeira, J. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/10325
Resumo: 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.
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spelling Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentationCheese wheyContinuous fermentationAlcoholic beverageVolatile compoundsKluyveromyces marxianusScience & TechnologyAn 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.ElsevierUniversidade do MinhoDragone, GiulianoMussatto, Solange I.Oliveira, J. M.Teixeira, J. A.2009-022009-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/10325eng"Food Chemistry". ISSN 0308-8146. 112:4 (Febr. 2009) 929–935.0308-814610.1016/j.foodchem.2008.07.005http://www.elsevier.com/locate/foodcheminfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:22:29Zoai:repositorium.sdum.uminho.pt:1822/10325Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:15:59.247053Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
title Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
spellingShingle Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
Dragone, Giuliano
Cheese whey
Continuous fermentation
Alcoholic beverage
Volatile compounds
Kluyveromyces marxianus
Science & Technology
title_short Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
title_full Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
title_fullStr Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
title_full_unstemmed Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
title_sort Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
author Dragone, Giuliano
author_facet Dragone, Giuliano
Mussatto, Solange I.
Oliveira, J. M.
Teixeira, J. A.
author_role author
author2 Mussatto, Solange I.
Oliveira, J. M.
Teixeira, J. A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Dragone, Giuliano
Mussatto, Solange I.
Oliveira, J. M.
Teixeira, J. A.
dc.subject.por.fl_str_mv Cheese whey
Continuous fermentation
Alcoholic beverage
Volatile compounds
Kluyveromyces marxianus
Science & Technology
topic Cheese whey
Continuous fermentation
Alcoholic beverage
Volatile compounds
Kluyveromyces marxianus
Science & Technology
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.
publishDate 2009
dc.date.none.fl_str_mv 2009-02
2009-02-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/10325
url http://hdl.handle.net/1822/10325
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Chemistry". ISSN 0308-8146. 112:4 (Febr. 2009) 929–935.
0308-8146
10.1016/j.foodchem.2008.07.005
http://www.elsevier.com/locate/foodchem
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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