Aromatically Enhanced Pear Distillates from Blanquilla and Conference Varieties Using a Packed Column
Y. Arrieta-Garay, Laura Andrea García Llobodanin, José Ricardo Pérez‐Correa, Cristina López-Vázquez, Ignacio Orriols, Francisco López
Journal of Agricultural and Food Chemistry
Abstract
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Bartlett alembic distillate distinguished alembic distillates of other varieties
“Despite these differences, a sensory analysis panel could distinguish only the Bartlett alembic distillate from the alembic distillates of the other varieties.”
packed-column distillates rated equally less aromatic pear 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 Bar...”
ethyl ester and acetate has higher concentrations Bartlett distillates
“The Bartlett distillates from both distillation systems possessed higher ethyl ester and acetate and lower cis-3-hexen-1-ol and 1-hexanol concentrations.”