FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

Detalhes bibliográficos
Autor(a) principal: Anjos, Ofélia
Data de Publicação: 2018
Outros Autores: Santos, Regina, Estevinho, Leticia M., Caldeira, Ilda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/17462
Resumo: Honey spirit is an alcoholic beverage produced by fermentation followed by distillation of the honey must, which has distinct organoleptic characteristics derived mostly from the raw material used. In order to accurately monitor the quality of the product throughout the distillation process (head, heart and tail stages), FT-RAMAN spectroscopy was applied. Dark honey, light honey and honey obtained following waxes' wash was used to produce honey spirit. The pH, alcoholic strength, methanol content, acetaldehyde content, ethyl acetate content and higher alcohols content were evaluated during the distillation process. The FT-RAMAN technique was used to obtain spectral information for all fractions collected during beverage production. The results suggest that the honey spirit had good quality concerning the volatile composition and methanol was not detected in any sample. FT-RAMAN is promising for the online monitoring of the distillation process in order to improve the final quality of this beverage.
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spelling FT-RAMAN methodology for the monitoring of honeys' spirit distillation processDistillation processHoney spiritOnline monitoringRAMANHoney spirit is an alcoholic beverage produced by fermentation followed by distillation of the honey must, which has distinct organoleptic characteristics derived mostly from the raw material used. In order to accurately monitor the quality of the product throughout the distillation process (head, heart and tail stages), FT-RAMAN spectroscopy was applied. Dark honey, light honey and honey obtained following waxes' wash was used to produce honey spirit. The pH, alcoholic strength, methanol content, acetaldehyde content, ethyl acetate content and higher alcohols content were evaluated during the distillation process. The FT-RAMAN technique was used to obtain spectral information for all fractions collected during beverage production. The results suggest that the honey spirit had good quality concerning the volatile composition and methanol was not detected in any sample. FT-RAMAN is promising for the online monitoring of the distillation process in order to improve the final quality of this beverage.This research was funded by Centro de Estudos Florestais a research unit funded by FCT (UID/AGR/00239/2019); Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, and by ICAAM a research unit funded by FCT - Foundation for Science and Technology, under the Project UID/AGR/00115/2019.Biblioteca Digital do IPBAnjos, OféliaSantos, ReginaEstevinho, Leticia M.Caldeira, Ilda2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/17462engAnjos, Ofélia; Santos, Regina; Estevinho, Letícia M.; Caldeira, Ilda (2020). FT-RAMAN methodology for the monitoring of honeys' spirit distillation process. Food Chemistry. ISSN 0308-8146. 305, p. 1-70308-814610.1016/j.foodchem.2019.125511info: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:RCAAP2023-11-21T10:46:08Zoai:bibliotecadigital.ipb.pt:10198/17462Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:11:02.356966Repositório 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 FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
title FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
spellingShingle FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
Anjos, Ofélia
Distillation process
Honey spirit
Online monitoring
RAMAN
title_short FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
title_full FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
title_fullStr FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
title_full_unstemmed FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
title_sort FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
author Anjos, Ofélia
author_facet Anjos, Ofélia
Santos, Regina
Estevinho, Leticia M.
Caldeira, Ilda
author_role author
author2 Santos, Regina
Estevinho, Leticia M.
Caldeira, Ilda
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Anjos, Ofélia
Santos, Regina
Estevinho, Leticia M.
Caldeira, Ilda
dc.subject.por.fl_str_mv Distillation process
Honey spirit
Online monitoring
RAMAN
topic Distillation process
Honey spirit
Online monitoring
RAMAN
description Honey spirit is an alcoholic beverage produced by fermentation followed by distillation of the honey must, which has distinct organoleptic characteristics derived mostly from the raw material used. In order to accurately monitor the quality of the product throughout the distillation process (head, heart and tail stages), FT-RAMAN spectroscopy was applied. Dark honey, light honey and honey obtained following waxes' wash was used to produce honey spirit. The pH, alcoholic strength, methanol content, acetaldehyde content, ethyl acetate content and higher alcohols content were evaluated during the distillation process. The FT-RAMAN technique was used to obtain spectral information for all fractions collected during beverage production. The results suggest that the honey spirit had good quality concerning the volatile composition and methanol was not detected in any sample. FT-RAMAN is promising for the online monitoring of the distillation process in order to improve the final quality of this beverage.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
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/10198/17462
url http://hdl.handle.net/10198/17462
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Anjos, Ofélia; Santos, Regina; Estevinho, Letícia M.; Caldeira, Ilda (2020). FT-RAMAN methodology for the monitoring of honeys' spirit distillation process. Food Chemistry. ISSN 0308-8146. 305, p. 1-7
0308-8146
10.1016/j.foodchem.2019.125511
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.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
institution RCAAP
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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