Composition of Trans-anethol and Other Aromatic Volatiles in Anisated Alcoholic Beverages by Head-Space GC-MS Chromatography
Composition of Trans-anethol and Other Aromatic Volatiles in Anisated Alcoholic Beverages by Head-Space GC-MS Chromatography作者机构：Department of Food Science and Technology Agricultural University of Athens Athens 11855 Greece
出 版 物：《Journal of Environmental Science and Engineering(A)》 (环境科学与工程（A）)
年 卷 期：2015年第4卷第1期
页 面：36-39页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070302[理学-分析化学] 0703[理学-化学] 083203[工学-农产品加工及贮藏工程]
主 题：Trans-anethol anis distillates ouzo.
摘 要：Aniseed distillates, like ouzo in Greece, raki in Turkey, pastis in France, and arak in Syria, are very popular in Mediterranean countries. This flavoured alcoholic beverage is produced by extraction and distillation of fermented grape pomaces with herbal seeds from aromatic plants like Pimpinella anisum L., Foeniculum vulgate, Illicium verum and other plants which are also characterized by the presence of congeners which arise during fermentation process. Trans-anethol and its isomer cis-anethol are the main volatiles and are responsible for aroma properties of these traditional aniseed distillates. The aim of this research work was to find the concentration of special aromatic agent, trans-anethol and cis-anethol and also the major aromatic substances which are responsible for the aromatic quality. The majority of their identified components are isolated by extraction and distillation from different commercial brands and homemade samples. The constituents were identified by GC-MS （gas chromatography-mass spectometry） in this traditional spirit. The major constituents in distilled ouzo extract were also trans-anethol.
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