Characterisation of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis berries

In the present work, the essential oil compositions of Myrtus communis berries from ten Corsican localities were studied and no chemical variability was observed. HS–SPME, GC and GC/MS analysis were carried out for the characterisation of volatile fractions of M. communis berries and two derived com...

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Bibliographic Details
Published inFood chemistry Vol. 122; no. 4; pp. 1304 - 1312
Main Authors Barboni, Toussaint, Venturini, Nicolas, Paolini, Julien, Desjobert, Jean-Marie, Chiaramonti, Nathalie, Costa, Jean
Format Journal Article
LanguageEnglish
Published Kidlington Elsevier Ltd 15.10.2010
[Amsterdam]: Elsevier Science
Elsevier
Subjects
alcoholic beverages
Biological and medical sciences
food analysis
food composition
Food industries
food quality
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
GC/MS
HPLC–DAD
LC–MS–MS
Myrtle eau-de-vie
Myrtle liqueur
Myrtus communis
Polyphenols
quality control
small fruits
SPME
Volatile components
volatile compounds
Corsica
LC–MS–MS
Volatile components
SPME
Myrtle liqueur
Myrtle eau-de-vie
Myrtus communis
Polyphenols
GC/MS
HPLC–DAD
Volatile compound
Fruit
HPLC-DAD
Berry
HPLC chromatography
Liquid chromatography
Alcoholic beverage
Polyphenol
Liqueur
Quality
Chemical composition
LC-MS-MS
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Summary:In the present work, the essential oil compositions of Myrtus communis berries from ten Corsican localities were studied and no chemical variability was observed. HS–SPME, GC and GC/MS analysis were carried out for the characterisation of volatile fractions of M. communis berries and two derived commercial alcoholic beverages (liqueur and eau-de-vie). Quantitative variations due to the distillation process were observed between the two beverages. The volatile compositions of Corsican myrtle alcoholic products were characterised by high amounts of monoterpene hydrocarbons and oxygenated monoterpenes with α-pinene and 1,8-cineole as major components. The polyphenolic compositions of the berry extract and the liqueur were also established using HPLC–DAD and LC–MS–MS; high concentrations of flavonol glycosides, flavonols and flavanols were reported.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2010.03.087
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.03.087