ISSN:
1431-4630
Keywords:
Key words Pacharán
;
Mass spectrometry-gas chromatography
;
Volatile compounds quantification
;
Prunus spinosa L.
;
Anise beverage
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Pacharán is a traditional drink from Navarra (Spain). This liqueur is obtained by maceration of sloe berries (Prunus spinosa L.) with aqueous ethanol and subsequent addition of sugar and essential oils of anise (Pimpinella anisum L. or Illicium verum H.). The following volatile components of pacharán were identified and quantified: cis-anethol; trans-anethol; anisaldehyde; benzaldehyde; benzyl alcohol; γ-butyrolactone; 1,1-diethoxyethane; ethyl benzoate; ethyl lactate; diethyl malate (hydroxybutanedioic acid diethyl ester); estragol (methyl chavicol); eugenol [2-methoxy-4-(2-propenyl)-phenol]; 2-furaldehyde; linalool; cis-3-hexen-1-ol; (4-methoxyphenyl)propanone; 2-phenylethanol and vanillin.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050284
