FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
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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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) |
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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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1799135377432248320 |