Lotne zwiazki szescioweglowe w napojach alkoholowych

• Autorzy: Tuszynski T , Tarko T. , Kun M.
• Języki publikacji: PL

Abstrakty

PL

Alkohol heksylowy i jego pochodne (związki C6) przyczyniają się do ostrego, trawiastego smaku oraz zapachu napojów alkoholowych. Prekursorem komponentów C6 jest kwas linolowy i linolenowy, które występują w zielonych częściach roślin, niedojrzałych owocach, warzywach i zbożach. Biokonwersja tych kwasów do odpowiednich aldehydów i alkoholi odbywa się przy udziale enzymów (lipooksygenaza, oksydoreduktaza alkoholowa i liaza aldehydowa), które zawarte są w surowcach roślinnych i mikroorganizmach. W celu zmniejszenia zawartości związków C6 w napojach alkoholowych należy eliminować z przerobu surowce niedojrzałe, zielone części roślin oraz ograniczyć napowietrzenie w czasie ich rozdrabniania. Dodatek SO2 oraz kwasu askorbinowego wpływa hamująco na tworzenie heksanolu podczas obróbki owoców, ich maceracji oraz fermentacji.

EN

Hexyl alcohol and its derivatives (C6 compounds) contribute to acute grassy taste and flavour of alcoholic beverages. Precursors of C6 compounds are linoleic and linolenic acids that are present in green parts of plants, unriped fruits, vegetables and cereals. Bioconversion of these acids into aldehydes and alcohols is catalysed by the enzymes (lipooxygenase, alcohol dehydrogenase and aldehyde lyase) which are present in raw plant material and microorganisms. In order to reduce the content of C6 compounds in alcoholic beverage, the use of unriped raw materials, green plant tissue and excessive aeration during grinding should be eliminated from processing. Addition of SO2 and ascorbic acid inhibits formation of hexanol during processing of fruits and their fermentation.

Słowa kluczowe

PL

surowce roslinne; zwiazki szescioweglowe; wystepowanie; alkohol heksylowy; zapach; napoje alkoholowe; kwas linolenowy; kwas linolowy; smakowitosc

EN

raw vegetable; carbon compound; occurrence; hexyl alcohol; smell; alcoholic drink; linoleic acid; linolenic acid; palatability

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 1999
• Tom: 06
• Numer: 4
• Opis fizyczny: s.39-53,rys.,tab.,bibliogr.

Twórcy

autor

Tuszynski T

• Akademia Rolnicza, al.29-Listopada 46, 31-425 Krakow

autor

Tarko T.

autor

Kun M.

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