Determination of methanol and fusel oils in various types of wines distributed in Korea

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

BACKGROUND

60 Co-γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The present study aimed to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60 Co-γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus determine the mechanism of their aging distilled spirits.

RESULTS

The identification of aroma compounds demonstrated that ethyl hexanoate, d-limonene, ethyl octanoate, 3-methyl-1-butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except for linalool with irradiation doses of 2-6 kGy. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2-6 kGy increased the aroma intensity of navel orange distilled spirits, reaching an optimum at 6 kGy. However, irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor.

CONCLUSION

Low doses of 60 Co-γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits. © 2023 Society of Chemical Industry.

A Validated Liquid–Liquid Extraction Method for the Quantitative Analysis of Ethanol in the Different Types of Home-Brewed Alcoholic Beverages of Botswana Using Gas Chromatography Flame Ionization Detector

Purpose

Home-made alcohol-related deaths are a significant public health issue which is often overlooked. To date, approximately 30 people have died following the consumption of home brewed alcoholic beverages in Botswana. The process of brewing such alcoholic beverages remains unmonitored and makes it difficult to pinpoint the cause of these deaths. Ethanol content in these beverages is thought to be high and therefore contributing towards the deaths. The aim of this research was to develop and validate a method for the quantification of ethanol in the different types of home-brewed alcoholic drinks of Botswana.

Methods

Twenty-six different samples of home-brewed alcoholic drinks were collected from local brewers in different districts of Botswana. A Liquid–Liquid Extraction-Gas Chromatography-Flame Ionization Detector method was optimized for extraction of ethanol using ethyl acetate and validated for accuracy, precision, repeatability, selectivity, linearity, limit of detection, limit of quantification, stability. Following this, the method used to measure the concentration of ethanol in the different home brewed beverages.

Results

The method demonstrated linearity in the concentration range of 2.5–60% v/v with correlation coefficient (R²) of 0.996 and, was found to be precise with %RSD values ≤ 5%. Repeatability was acceptable with %RSD values ≤ 5%. Percentage recoveries were within 100%. No interference was observed from likely excipients commonly found in home brewed alcoholic beverages, demonstrating good selectivity. Limits of detection and quantification were found to be 0.37% v/v and 1.12% v/v respectively. The analysed samples were discovered to contain ethanol with concentrations ranging from 2.56 to 36% v/v.

Conclusion

A method for the quantification of ethanol in home-made alcoholic beverages of Botswana was developed and validated. It is simple, cheap, rapid and does not require sophisticated instruments.