Comparison of a novel distillation method versus a traditional distillation method in a model gin system using liquid/liquid extraction.
This research studied a novel form of distillation (high vacuum distillation) as a method for preserving volatile aroma chemicals important to the organoleptic attributes of a four botanical model gin as well as the degradation products generated during the heating required in traditional methods of gin distillation. A 2 (5) factorial experiment was conducted in a partially confounded incomplete block design and analyzed using the PROC MIXED procedure from SAS. A model gin was made of dried juniper berries (Juniperus communis), coriander seed (Coriandrum sativum), angelica root (Angelica archangelica), and dry lemon peel (Citrus limonum). This was distilled on a traditional still utilizing atmospheric pressure and a heating mantel to initiate phase separation as well as a novel still (high vacuum) utilizing high vacuum pressures below 0.1 mmHg and temperatures below -15 degrees C to initiate phase separation. The degradation products (alpha-pinene, alpha-phellandrene, E-caryophyllene, and beta-myrcene) were present at greater levels (approximately 10 times) in the traditional still-made gin as compared to the novel gin.
Greer
Derek
D
Bacardi-Martini Product Development, 12200 North Main Street, Jacksonville, Florida 32218, USA. derek.greer@sensient-tech.com
Pfahl
Les
L
Rieck
Jim
J
Daniels
Tim
T
Garza
Oscar
O
D000434:Alcoholic Beverages / Q000032:analysis; D029970:Angelica archangelica; D001274:Atmospheric Pressure; D002957:Citrus; D028526:Coriandrum; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D006358:Hot Temperature; D018653:Juniperus; D009812:Odorants / Q000032:analysis; D018517:Plant Roots; D012639:Seeds; D014618:Vacuum; D014835:Volatilization