Alcoholic beverage from cheese whey: identification of volatile compounds
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/9223 |
Resumo: | A spirit was produced from cheese whey continuous fermentation by Kluyveromyces marxianus, and the volatile compounds present in this alcoholic drink were identified. Fermentation was performed in a 1000 L reactor at 30 ºC, with initial lactose concentration and hydraulic residence time of 50 g/L and 5 h (dilution rate 0.2 h-1), respectively. The raw spirit (35.4% v/v ethanol) was obtained by distilling the fermentation broth in a pot still. Volatile compounds were quantified by gas chromatography, either by direct injection (with flame ionization detector) or after dichloromethane extraction (coupled with mass spectrometry). Higher alcohols were quantitatively the most abundant group of volatile compounds in this drink, with isoamyl alcohol, isobutanol, and 1-propanol being the most abundant (886.6 mg/L, 542.1 mg/L and 266 mg/L, respectively). Among the total esters, ethyl acetate showed the highest concentration (138.2 mg/L). Other components, such as the terpenes linalool, α-terpineol and geraniol were also identified. Considering that the quality of an alcoholic drink can be evaluated by the ratio between isoamyl alcohol/2-methyl-1-propanol and 2-methyl-1-propanol/1-propanol, which have to be higher than unity, it can be concluded that a novel spirit of acceptable organoleptic character could be produced by whey fermentation with K. marxianus. |
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Alcoholic beverage from cheese whey: identification of volatile compoundsCheese wheyContinuous fermentationAlcoholic beverageVolatile compoundsKluyveromyces marxianusA spirit was produced from cheese whey continuous fermentation by Kluyveromyces marxianus, and the volatile compounds present in this alcoholic drink were identified. Fermentation was performed in a 1000 L reactor at 30 ºC, with initial lactose concentration and hydraulic residence time of 50 g/L and 5 h (dilution rate 0.2 h-1), respectively. The raw spirit (35.4% v/v ethanol) was obtained by distilling the fermentation broth in a pot still. Volatile compounds were quantified by gas chromatography, either by direct injection (with flame ionization detector) or after dichloromethane extraction (coupled with mass spectrometry). Higher alcohols were quantitatively the most abundant group of volatile compounds in this drink, with isoamyl alcohol, isobutanol, and 1-propanol being the most abundant (886.6 mg/L, 542.1 mg/L and 266 mg/L, respectively). Among the total esters, ethyl acetate showed the highest concentration (138.2 mg/L). Other components, such as the terpenes linalool, α-terpineol and geraniol were also identified. Considering that the quality of an alcoholic drink can be evaluated by the ratio between isoamyl alcohol/2-methyl-1-propanol and 2-methyl-1-propanol/1-propanol, which have to be higher than unity, it can be concluded that a novel spirit of acceptable organoleptic character could be produced by whey fermentation with K. marxianus.Universidade do MinhoDragone, GiulianoMussatto, Solange I.Oliveira, J. M.Teixeira, J. A.2008-04-062008-04-06T00:00:00Zconference paperinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/1822/9223engINTERNATIONAL CONFERENCE AND EXHIBITION ON BIOENERGY, Guimarães, Portugal, 2008 – “Bioenergy : challenges and opportunities: proceedings”. [S.l. : s.n., 2008].info: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:RCAAP2024-05-11T04:56:32Zoai:repositorium.sdum.uminho.pt:1822/9223Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T04:56:32Repositório 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 |
Alcoholic beverage from cheese whey: identification of volatile compounds |
title |
Alcoholic beverage from cheese whey: identification of volatile compounds |
spellingShingle |
Alcoholic beverage from cheese whey: identification of volatile compounds Dragone, Giuliano Cheese whey Continuous fermentation Alcoholic beverage Volatile compounds Kluyveromyces marxianus |
title_short |
Alcoholic beverage from cheese whey: identification of volatile compounds |
title_full |
Alcoholic beverage from cheese whey: identification of volatile compounds |
title_fullStr |
Alcoholic beverage from cheese whey: identification of volatile compounds |
title_full_unstemmed |
Alcoholic beverage from cheese whey: identification of volatile compounds |
title_sort |
Alcoholic beverage from cheese whey: identification of volatile compounds |
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 |
topic |
Cheese whey Continuous fermentation Alcoholic beverage Volatile compounds Kluyveromyces marxianus |
description |
A spirit was produced from cheese whey continuous fermentation by Kluyveromyces marxianus, and the volatile compounds present in this alcoholic drink were identified. Fermentation was performed in a 1000 L reactor at 30 ºC, with initial lactose concentration and hydraulic residence time of 50 g/L and 5 h (dilution rate 0.2 h-1), respectively. The raw spirit (35.4% v/v ethanol) was obtained by distilling the fermentation broth in a pot still. Volatile compounds were quantified by gas chromatography, either by direct injection (with flame ionization detector) or after dichloromethane extraction (coupled with mass spectrometry). Higher alcohols were quantitatively the most abundant group of volatile compounds in this drink, with isoamyl alcohol, isobutanol, and 1-propanol being the most abundant (886.6 mg/L, 542.1 mg/L and 266 mg/L, respectively). Among the total esters, ethyl acetate showed the highest concentration (138.2 mg/L). Other components, such as the terpenes linalool, α-terpineol and geraniol were also identified. Considering that the quality of an alcoholic drink can be evaluated by the ratio between isoamyl alcohol/2-methyl-1-propanol and 2-methyl-1-propanol/1-propanol, which have to be higher than unity, it can be concluded that a novel spirit of acceptable organoleptic character could be produced by whey fermentation with K. marxianus. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-04-06 2008-04-06T00:00:00Z |
dc.type.driver.fl_str_mv |
conference paper |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/9223 |
url |
http://hdl.handle.net/1822/9223 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
INTERNATIONAL CONFERENCE AND EXHIBITION ON BIOENERGY, Guimarães, Portugal, 2008 – “Bioenergy : challenges and opportunities: proceedings”. [S.l. : s.n., 2008]. |
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 |
mluisa.alvim@gmail.com |
_version_ |
1817544466796380161 |