Characterisation of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis berries
Characterisation of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis berries
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DOI：
10.1016/j.foodchem.2010.03.087
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发表时间：
2010-10-15
期刊：
影响因子：
8.8
通讯作者：
Costa, Jean
中科院分区：
文献类型：
--
作者：
Barboni, Toussaint;Venturini, Nicolas;Costa, Jean
在目前的工作中，桃金娘浆果的精油成分从科西嘉岛10个地方进行了研究，没有观察到化学变异。采用顶空固相微萃取、气相色谱和气相色谱/质谱联用技术对M. communis浆果和两种衍生的商业酒精饮料（利口酒和生命水）。由于蒸馏过程的定量变化，观察到两种饮料之间。科西嘉桃金娘醇类产品的挥发性成分的特点是大量的单萜烃类和氧化单萜与α-蒎烯和1，8-桉叶油素作为主要成分。浆果提取物和利口酒的多酚组合物也建立了使用HPLC-DAD和LC-MS-MS;高浓度的黄酮醇糖苷，黄酮醇和黄烷醇的报道。(C)2010爱思唯尔有限公司版权所有。
In the present work, the essential oil compositions of Myrtus communis berries from ten Corsican localities were studied and no chemical variability was observed. HS-SPME, GC and GC/MS analysis were carried out for the characterisation of volatile fractions of M. communis berries and two derived commercial alcoholic beverages (liqueur and eau-de-vie). Quantitative variations due to the distillation process were observed between the two beverages. The volatile compositions of Corsican myrtle alcoholic products were characterised by high amounts of monoterpene hydrocarbons and oxygenated monoterpenes with alpha-pinene and 1,8-cineole as major components. The polyphenolic compositions of the berry extract and the liqueur were also established using HPLC-DAD and LC-MS-MS; high concentrations of flavonol glycosides, flavonols and flavanols were reported. (C) 2010 Elsevier Ltd. All rights reserved.