Volatile Composition and Sensory Characters of Commercial Galician Orujo Spirits

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• 作者：Sandra C. Dié ; guez ; M. Luisa G. de la Peñ ; a ; and Esperanza F. G&oacute ; mez
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：August 24, 2005
• 年：2005
• 卷：53
• 期：17
• 页码：6759 - 6765
• 全文大小：82K
• 年卷期：v.53,no.17(August 24, 2005)
• ISSN：1520-5118

文摘

Nineteen samples of commercial Galician orujo spirits were analyzed by gas chromatography anddistinguished from one another on the basis of the concentrations of major volatile compounds(methanol, higher alcohols, esters, acetates, and aldehydes). The spirits were also sensorily analyzedto emphasize this differentiation and to establish a sensory profile as a function of the attributesdefined by the tasters. The results show that the Galician orujo spirits present notably significantdifferences in the concentrations of 2-butanol, methanol, acetaldehyde, and ethyl lactate, whereastheir ethylic esters contents are similar. Sensorily, the orujo spirits can be differentiated by taste buthave similar characteristics of bouquet, the best of which are from the Godello variety. The descriptionsemployed to define the orujo spirits were herbaceous, floral, fruity, vegetal, alcohol, toasted, and"others". Floral and fruity were predominant in the Albariño orujo spirits; herbaceous was predominantin the plurivarietal orujo spirits, vegetal in the Godello spirits, and dried fruit or toasted in the Menciaspirits. The orujo spirits from Treixadura have the most diverse profile, with the participation of mostof the attributes.Keywords: Orujo spirits; commercial; volatile compounds; gas chromatography; taste