The aim of this study was to characterize the aroma fraction of Italian distillates from apples typical of the Province of Sassari in the northern region of Sardinia (Malus pumila, L. cvs. Miali and Appio) in comparison to some obtained in the northern region of Trentino - Alto Adige (Malus pumila, L. cvs. Renetta del Canada (Reinette du Canada or Canadian Rennet), Golden Delicious, Royal Gala, Morgenduft and Gravenstein).. The distillates producted in Sardinia were obtained from the same producer over four years, while those from Trentino - Alto Adige by the same distilleries over one year, both following the same production process. Analyses of the aroma fraction were performed by HRGC-FID and HRGC-MS techniques, with direct injection in GC of full proof distillates. Evaluation of the data by statistical analysis (ANOVA and Principal Component Analysis) revealed that the variables ethyl octanoate, hexyl 2-methylbutyrate, 1-hexanol, benzaldehyde and furfurol are able to distinguish between the varieties. In the case of the Sardinian varieties the variables 3-methyl-1-butanol, total aldehydes, ethyl acetate and 6-methyl-5-hepten-2-ol are dependent from the year of production.

Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products / Versini, G; FRANCO M., A; Moser, S; Barchetti, P; Manca, Gavina. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 113:(2009), pp. 1176-1183.

Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products

MANCA, Gavina
2009

Abstract

The aim of this study was to characterize the aroma fraction of Italian distillates from apples typical of the Province of Sassari in the northern region of Sardinia (Malus pumila, L. cvs. Miali and Appio) in comparison to some obtained in the northern region of Trentino - Alto Adige (Malus pumila, L. cvs. Renetta del Canada (Reinette du Canada or Canadian Rennet), Golden Delicious, Royal Gala, Morgenduft and Gravenstein).. The distillates producted in Sardinia were obtained from the same producer over four years, while those from Trentino - Alto Adige by the same distilleries over one year, both following the same production process. Analyses of the aroma fraction were performed by HRGC-FID and HRGC-MS techniques, with direct injection in GC of full proof distillates. Evaluation of the data by statistical analysis (ANOVA and Principal Component Analysis) revealed that the variables ethyl octanoate, hexyl 2-methylbutyrate, 1-hexanol, benzaldehyde and furfurol are able to distinguish between the varieties. In the case of the Sardinian varieties the variables 3-methyl-1-butanol, total aldehydes, ethyl acetate and 6-methyl-5-hepten-2-ol are dependent from the year of production.
Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products / Versini, G; FRANCO M., A; Moser, S; Barchetti, P; Manca, Gavina. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 113:(2009), pp. 1176-1183.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/80251
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