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The Analysis of Vodka: A Review Paper

Abstrakt

Vodka is the most popular alcoholic beverage in Poland, Russia and other Eastern European countries, made from ethyl alcohol of agricultural origin that has been produced via fermentation of potatoes, grains or other agricultural products. Despite distillation and multiple filtering, it is not possible to produce 100 % ethanol. The solution with a minimum ethanol content of 96 %, which is used to produce vodkas, also contains trace amounts of other compounds such as, esters, aldehydes, higher alcohols, methanol, acetates, acetic acid and fusel oil. Regarding that fact, it is very important to carry on research on the analysis of the composition and verifying the authenticity of the produced vodkas. This paper summarizes the studies of vodka composition and verifying the authenticity and detection of falsified products. It also includes the methods for analysing vodkas, such as: using gas, ion and liquid chromatography coupled with different types of detectors, electronic nose, electronic tongue, conductivity measurements, isotope analysis, atomic absorption spectroscopy, near infrared spectroscopy, spectrofluorometry and mass spectrometry. In some cases, the use of chemometric methods and preparation techniques were also described.

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Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuł w czasopiśmie wyróżnionym w JCR
Opublikowano w:
Food Analytical Methods nr 8, wydanie 8, strony 2000 - 2010,
ISSN: 1936-9751
Język:
angielski
Rok wydania:
2015
Opis bibliograficzny:
Wiśniewska P., Śliwińska M., Dymerski T., Wardencki W., Namieśnik J.: The Analysis of Vodka: A Review Paper// Food Analytical Methods. -Vol. 8, iss. 8 (2015), s.2000-2010
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1007/s12161-015-0089-7
Weryfikacja:
Politechnika Gdańska

wyświetlono 34 razy

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