Alcoholic beverage from cheese whey: identification of volatile compounds

Detalhes bibliográficos
Autor(a) principal: Dragone, Giuliano
Data de Publicação: 2008
Outros Autores: Mussatto, Solange I., Oliveira, J. M., Teixeira, J. A.
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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spelling 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
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