Effect of fractionation and triple pot still distillation on the aroma compounds of distillats during rakı production.

TEZ10384Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2017.Kaynakça (s. 109-114) var.xvii, 115 s. : tablo ; 29 cm.Bu çalışmada imbikte rakı distilasyonunda uygulanan zamana bağlı fraksiyonel ayırmanın ve distilasyon sayısının (üç distilasyon) aroma maddeleri üzerine etkisi araştırılmıştır. Distilatlardaki makro aroma maddeleri AB Referans Yöntemine göre doğrudan enjeksiyonla GC-FID’de, mikro aroma maddeleri ise sıvı-sıvı ekstraksiyon yöntemiyle,GC-MS/FID’de belirlenmiştir. Distilatlarda alkol, metanol, uçar asit ve yoğunluk analizleri yapılmıştır. Üç distilasyonda da etil alkol miktarları birinci fraksiyondan beşinci fraksiyona doğru azalmış; metanol miktarı birinci fraksiyondan beşinci fraksiyona doğru artmıştır. Distilatların etil alkol miktarı düştükçe metanol miktarı artmıştır. Birinci distilasyonun 5 farklı fraksiyonunda anasondan gelen aroma maddeleri miktarı, suma kaynaklı aroma maddelerinden daha yüksek bulunmuştur. Birinci distilasyonun fraksiyonları arasındaki toplam aroma madde miktarları sırasıyla 2921.70mg/L, 2861.80 mg/L, 3827.69 mg/L, 3064.82 mg/L ve 409.26 mg/L olarak bulunmuştur. Distilatlardaki aroma madde miktarları ilk üç fraksiyonlarda birbirine yakın bulunmuş ancak beşinci fraksiyonda keskin düşmüştür. Birinci distilasyonda en yüksek aroma madde miktarı rakıya işlenen orta fraksiyonda saptanmıştır. Rakıya aromasını veren anasondan gelen önemli bileşikler olan trans-anetol (2425.28 mg/L) ve estragol miktarı (77.72 mg/L) en yüksek orta fraksiyonlarda tespit edilmiştir. Distilasyon sayısı arttıkça suma ve anasondan gelen aroma maddesi azalmış ancak aldehit gibi ağır kokular elemine olarak duyusal kalite artmıştır. Distilasyon sayısı arttıkça orta ürünlerdeki yüksek alkol, ester ve aldehit miktarı azalmıştır. Asetaldehit son distilasyonun orta ürününde saptanamamıştır. Rakı kalitesi için en iyi fraksiyonun, orta fraksiyon olduğu belirlenmiştir.In this study, the time-dependent fractionation (5 fractionation in each distillation) and triple pot still distillation on the aroma compounds of distillats during raki production were investigated. The major aroma compounds in raki distillats were analyzed by direct injection method according to EU Method, minor aroma compounds were extracted with liquid-liquid extraction method and analyzed by GC-MS/FID. Alcohol, methanol, volatile acidity and density were also analyzed in distillates. In three distillations, the amount of ethyl alcohol decreased from the first fraction to the fifth fraction; the amount of methanol increased from the first fraction to the fifth fraction. The amount of methanol increased as the amount of ethyl alcohol decreased in the distillates. İn 5 different fractions of the first distillation, the amount of aroma substances from the anise was found to be higher than those of the aroma substances derived from suma. The total aroma substances among the ractions of the first distillation were 2921.70 mg/L, 2861.80 mg/L, 3827.69 mg/L,3064.82 mg/L, 409.26 mg/L respectively. The amount of aroma compounds in distillates was close to each other in the first three fractions, but sharply decreased in the fifth fraction. In the first distillation, the highest amount of aroma was detected in the middle cut fraction processed in raki. Trans-anethole (2425.28 mg/L) and estragole (77.72mg/L) from the anise which gives raki flavor were found the highest in middle cut fractions. As the number of distillation increased, the amount of the aroma compounds from anise and suma decreased, but the sensory quality improved with elemination of off-flavour. As the number of distillation increased, the amount of higher alcohols, esters and and aldehydes in the middle cut products decreased. Acetaldehyde was not detected in the middle cut fraction of the final distillation. The best fraction for raki quality, was detected as the middle cut fraction.Bu çalışma Ç.Ü. Bilimsel Araştırma Projeleri Birimi tarafından desteklenmiştir. Proje No: FYL2015-5364

Effect of triple pot still distillation on the volatile compositions during the Raki production

WOS: 000470902600011Raki is a traditional alcoholic spirit that distills from grapes/raisins distillate so-called suma with aniseed (Pimpinella anisum) in the copper pot still distillers. During distillation, middle-cut fractions are separated and used for Raki productions. Lately, triple pot still distillations as a new process is also used for production. In this study, effect of distillation numbers on volatile compounds of middle-cut fraction during the Raki production was investigated. Minor volatiles were extracted with liquid-liquid extraction method and analyzed with GC-MS/FID. Major volatiles were analyzed by direct injection with GC-FID. Odor-active compounds are also identified by GC-O technique. While the number of distillations increased, the amount of volatiles from aniseed and suma decreased and the amount of higher alcohols, esters, and aldehydes of middle-cut fractions are decreased. The highest amount of volatiles based on aniseed are determined as trans-anethole, estragole, cis-anethole, and gamma-himachalene. Odor-active compounds were identified as anethole, estragole, linalool, ethyl-2-methyl-butanote, gamma-himachalene, and p-anisaldehyde. Practical applications Raki is produced by distillation of "suma (grape distillate)" with aniseed (Pimpinella anisum) in traditional copper distillers (pot still) having volume of 5.000 liters. Suma is the distillate originating from grapes/raisin that is distilled up to 94.5% v/v alcohol by column still distillation with the purpose of keeping the flavor and smell of grapes. Raki is a reach product in term of volatile compounds coming from grape distillate and aniseed. Despite of simple (traditional) pot still distillations, triple pot still distillations as a new process is also used in order to improve the quality for Raki production. While the number of distillations increased, the amount of esters, terpenes, and aldehydes and volatile phenols are decreased. Off-flavors coming from suma as like pungent, woody, fishy smells are separated with increasing the number of the distillations. So perceptions of odor-active compounds that is desired become more powerful in triple distillation.Cukurova University Scientific Projects Unit [FYL-2015-5364]; EFE ICECEK SANAYI A.S.Cukurova University Scientific Projects Unit, Grant/Award Number: FYL-2015-5364; EFE ICECEK SANAYI A.S