Files in this item

FilesDescriptionFormat

application/vnd.openxmlformats-officedocument.presentationml.presentation

application/vnd.openxmlformats-officedocument.presentationml.presentation1480845.pptx (9MB)
PresentationMicrosoft PowerPoint 2007

application/pdf

application/pdf4035.pdf (18kB)
AbstractPDF

Description

Title:ROTATIONAL SPECTROSCOPY OF FLAVOR COMPOUNDS IN PEACH BRANDY FOR PROCESS MONITORING IN CRAFT DISTILLERIES
Author(s):West, Channing
Contributor(s):Felder, Robin A.; Neill, Justin L.; Pate, Brooks ; Preston, Charles ; Delaney, Thomas ; Hurst, John ; Chmielinski, Alexander ; Plunkett, Emily ; Khan-Rafii, Noah ; Miller, Thomas
Subject(s):Spectroscopy as an analytical tool
Abstract:The feasibility of using molecular rotational spectroscopy as an on-line monitoring system for brandy distillation has been investigated in collaboration with Monte Piccolo Farm and Distillery. The target product is brandy produced from Indian Blood peaches. A previous study identified key flavor components from 18 peach cultivars, and lactones in the C$_{8}$–C$_{12}$ size range appear to produce much of the characteristic peach flavor.\footnote{Xi, W.; Zheng, Q.; Lu, J.; Quan, J., Horticulture Plant Journal 3, 1-12 (2017).} These lactones are present in different ratios across peach cultivars and, as a result, these ratios may help identify the ideal peach for brandy distillation. Rotational spectra of octa-, deca-, and dodecalactone isomers were collected to provide a library of possible flavor congeners. Experimental spectra of the lactones were in good agreement with dispersion corrected density functional theory calculations.\footnote{S. Grimme and M. Steinmetz, Phys. Chem. Chem. Phys. 15, 16031-16042 (2013).} Despite the lactones possessing long alkyl tails, conformational populations observed in the pulsed-jet expansion were dominated by one or two conformations. A lab-prepared mixture of peach flavor compounds and commercial peach extracts were analyzed to test the ability of the technique to analyze complex mixtures, similar to what would be seen during distillation. These measurements use temperature-programmed broadband rotational spectroscopy to separate the full spectrum of all mixture compounds into a spectrum for each compound. Rapid monitoring of these flavor components with a cavity-enhanced Fourier transform microwave spectrometer using a pre-programmed sample profile has been demonstrated on the commercial instrument from BrightSpec that is based on the NIST compact Balle-Flygare spectrometer design.\footnote{R.D. Suenram, J.U. Grabow, A. Zuban, and I. Leonov, Rev. Sci. Instrum. 70, 2127-2135 (1999).}
Issue Date:2019-06-18
Publisher:International Symposium on Molecular Spectroscopy
Genre:Conference Paper / Presentation
Type:Text
Language:English
URI:http://hdl.handle.net/2142/104456
DOI:10.15278/isms.2019.TL07
Rights Information:Copyright 2019 Channing West
Date Available in IDEALS:2019-07-15
2020-01-25


This item appears in the following Collection(s)

Item Statistics