학술논문
New FT-IR method to control the evolution of the volatile constituents of vinegar during the acetic fermentation process
Document Type
Article
Source
Subject
*VINEGAR
*VOLATILE organic compounds
*FOURIER transform infrared spectroscopy
*FERMENTATION
*CHEMICAL processes
*ETHER (Anesthetic)
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Language
ISSN
0308-8146
Abstract
Abstract: FT-IR calibrations have been made to estimate the aromatic compounds present in vinegars during the acetic fermentation process. A change in the concentration of the major species takes place in this process; ethanol drops from values of around 12% to <1%, while acetic acid increases from values of <0.02% to >10%. To perform these FT-IR calibrations specific zones of the IR spectrum have been employed, which have permitted the calibrations to be validated, with prediction error values below 10% for ethyl esters and higher alcohols, and with errors below 20% for fatty acids. For the case of derivatives of acetic acid and furfurals, the prediction errors in the validation of the method were between 20% and 30%. [Copyright &y& Elsevier]