Aroma profile design of wine spirits: multiobjective optimization using response surface methodology

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dc.contributor.authorMatías-Guiu Guía, Jorge
dc.contributor.authorRodríguez Bencomo, Juan José
dc.contributor.authorPérez-Correa, José
dc.contributor.authorLópez, Francisco
dc.date.accessioned2024-01-16T14:52:42Z
dc.date.available2024-01-16T14:52:42Z
dc.date.issued2018
dc.description.abstractDeveloping new distillation strategies can help the spirits industry to improve quality, safety and process efficiency. Batch stills equipped with a packed column and an internal partial condenser are an innovative experimental system, allowing a fast and flexible management of the rectification. In this study, the impact of four factors (heart-cut volume, head-cut volume, pH and cooling flow rate of the internal partial condenser during the head-cut fraction) on 18 major volatile compounds of Muscat spirits was optimized using response surface methodology and desirability function approaches. Results have shown that high rectification at the beginning of the heart-cut enhances the overall positive aroma compounds of the product, reducing off-flavor compounds. In contrast, optimum levels of heart-cut volume, head-cut volume and pH factors varied depending on the process goal. Finally, three optimal operational conditions (head off-flavors reduction, flowery terpenic enhancement and fruity ester enhancement) were evaluated by chemical and sensory analysis.
dc.description.departmentDepto. de Química Analítica
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.sponsorshipUniversitat Rovira i Virgili
dc.description.statuspub
dc.identifier.citationMatias-Guiu, Pau, et al. «Aroma Profile Design of Wine Spirits: Multi-Objective Optimization Using Response Surface Methodology». Food Chemistry, vol. 245, abril de 2018, pp. 1087-97. https://doi.org/10.1016/j.foodchem.2017.11.062.
dc.identifier.doi10.1016/j.foodchem.2017.11.062
dc.identifier.essn1873-7072
dc.identifier.issn0308-8146
dc.identifier.officialurlhttps://doi.org/10.1016/j.foodchem.2017.11.062
dc.identifier.urihttps://hdl.handle.net/20.500.14352/93406
dc.journal.titleFood Chemistry
dc.language.isoeng
dc.page.final1097
dc.page.initial1087
dc.publisherElsevier
dc.relation.projectID(2015PMF‐PIPF‐29)
dc.rights.accessRightsrestricted access
dc.subject.cdu543
dc.subject.ucmQuímica analítica (Química)
dc.subject.unesco2301 Química Analítica
dc.titleAroma profile design of wine spirits: multiobjective optimization using response surface methodology
dc.typejournal article
dc.type.hasVersionP
dc.volume.number245
dspace.entity.typePublication
relation.isAuthorOfPublicationd2238230-9cee-487f-b3cd-be34f115629c
relation.isAuthorOfPublication6016f6c7-0b4a-49a2-935c-82bb6f51b700
relation.isAuthorOfPublication.latestForDiscoveryd2238230-9cee-487f-b3cd-be34f115629c
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