title: Aromatically enhanced pear distillates from blanquilla and conference varieties using a packed column.
abstract: Pear distillates are generally produced from the Bartlett variety because of its rich aroma. In this study, a chemical and sensorial comparative examination of pear distillates from the three main varieties grown in Spain (Bartlett, Blanquilla, and Conference) using two distillation systems (copper Charentais alembic and packed column) was undertaken. Volatile compounds were identified by gas chromatography to differentiate the spirits according to pear variety and distillation method. The Bartlett distillates from both distillation systems possessed higher ethyl ester and acetate and lower cis-3-hexen-1-ol and 1-hexanol concentrations. Despite these differences, a sensory analysis panel could distinguish only the Bartlett alembic distillate from the alembic distillates of the other varieties. In contrast, the panel rated the packed-column distillates equally. Therefore, less aromatic pear varieties can be used to produce distillates with aromatic characteristics similar to those of the Bartlett variety if a suitable distillation process is used.
authors.affiliation: Departament d'Enginyeria Quı́mica, Facultat d'Enologia, Universitat Rovira i Virgili, Avinguda Països Catalans 26, Campus Sescelades, 43007 Tarragona, Spain.
authors.forename: Yanine
authors.initials: Y
authors.lastname: Arrieta-Garay
authors.forename: Laura
authors.initials: L
authors.lastname: García-Llobodanin
authors.forename: José Ricardo
authors.initials: JR
authors.lastname: Pérez-Correa
authors.forename: Cristina
authors.initials: C
authors.lastname: López-Vázquez
authors.forename: Ignacio
authors.initials: I
authors.lastname: Orriols
authors.forename: Francisco
authors.initials: F
authors.lastname: López
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002849:Chromatography, Gas; D057168:Distillation / Q000295:instrumentation / Q000379:methods; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D031989:Pyrus / Q000737:chemistry*; D012903:Smell; D013030:Spain; D013045:Species Specificity; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds