Analysis of Some Italian Lemon Liquors (Limoncello)
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- 作者：Versari Andrea ; Natali Nadia ; Russo Maria Teresa ; and Antonelli Andrea
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：August 13, 2003
- 年：2003
- 卷：51
- 期：17
- 页码：4978 - 4983
- 全文大小：94K
- 年卷期：v.51,no.17(August 13, 2003)
- ISSN：1520-5118
文摘
The chemical composition of several commercial Italian Limoncellos, lemon-peel-based alcoholicbeverages, was studied by chromatographic techniques. These methods allowed a rapid monitoringof Limoncello, giving information on quality markers and possible adulteration of the product.Quantitative data for more than 60 compounds are reported. Limoncellos were characterized by thepresence of selected volatile (terpenes, aldehydes, alcohols) and nonvolatile compounds (psoralens,coumarins, phenolics, carbohydrates and acids). On the basis of their composition, the samples weregrouped by PCA analysis in two sets; the first group showed a composition similar to lemon essentialoils, with a high content of b-pinene, myrcene, trans-a-bergamottene, and b-bisabolene, and a lowcontent in neral and geranial. The composition of the second group suggested the occurrence ofoxidative phenomena and/or the addition of flavors. The presence of ethyl acetate, acetaldehyde,2-methyl-1-propanol and glycerol showed that a fermentation probably occurred in the sugar syrupused to dilute the Limoncello after the extraction process.Keywords: Lemon liquor; composition; flavonoids; coumarins; psoralens; essential oils; chromatography