FT-RAMAN methodology for the monitoring of honeys' spirit distillation process
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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/10400.11/6847 |
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 processAlcoholic beveragesDistillation processFood QualityHoney spiritRamanHoney 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.Repositório Científico do Instituto Politécnico de Castelo BrancoAnjos, O.Santos, ReginaEstevinho, Letícia M.Caldeira, Ilda2019-12-28T12:45:46Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.11/6847eng10.1016/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:RCAAP2023-01-16T11:47:02Zoai:repositorio.ipcb.pt:10400.11/6847Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:37:29.599355Repositório 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, O. Alcoholic beverages Distillation process Food Quality Honey spirit 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, O. |
author_facet |
Anjos, O. Santos, Regina Estevinho, Letícia M. Caldeira, Ilda |
author_role |
author |
author2 |
Santos, Regina Estevinho, Letícia M. Caldeira, Ilda |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Castelo Branco |
dc.contributor.author.fl_str_mv |
Anjos, O. Santos, Regina Estevinho, Letícia M. Caldeira, Ilda |
dc.subject.por.fl_str_mv |
Alcoholic beverages Distillation process Food Quality Honey spirit Raman |
topic |
Alcoholic beverages Distillation process Food Quality Honey spirit 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 |
2019 |
dc.date.none.fl_str_mv |
2019-12-28T12:45:46Z 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/10400.11/6847 |
url |
http://hdl.handle.net/10400.11/6847 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 |
repository.mail.fl_str_mv |
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1799130837181005824 |