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

• Published in: Food 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
• Language: English
• 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

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...