Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 20, Pages 4936-4942Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf304619e
Keywords
alembic; packed column; pear spirit; aromas; alcoholic beverages; volatile composition
Funding
- FEDER
- INIA (Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria) [RTA2009-00123-C02-01]
- International Center of the Universitat Rovira i Virgili
- AGAUR (Generalitat de Catalunya) [2007PIV-00017]
- Pontificia Universidad Catolica de Chile
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Pear distillates are generally produced from the Bartlett variety because of its rich aroma. In this study, a chemical and sensorial comparative examination of pear distillates from the three main varieties grown in Spain (Bartlett, Blanquilla, and Conference) using two distillation systems (copper Charentais alembic and packed column) was undertaken. Volatile compounds were identified by gas chromatography to differentiate the spirits according to pear variety and distillation method. The Bartlett, distillates from both distillation systems possessed higher ethyl ester and acetate and lower cis-3-hexen-1-ol and 1-hexanol concentrations. Despite these differences, a sensory analysis panel could distinguish only the Bartlett alembic distillate from the alembic distillates of the other varieties. In contrast, the panel rated the packed-column distillates equally. Therefore, less aromatic pear varieties can be used to produce distillates with aromatic characteristics similar to those of the Bartlett variety if a suitable distillation process is used.
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