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Fractionation of wood phenolics and their use in brandy.

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1983) Fractionation of wood phenolics and their use in brandy. Journal of Food Science and Technology, 20 (1). 16-18, 5 ref..

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Abstract

Phenolics were extracted from Indian oak (Quercus sp.), teak (Tectona grandis), red cedar (Cedrella toona) and sandal (Santanum album) by ethanol. Amounts of phenolics extracted in relation to wood:ethanol ratio, concn. of solvent, and time of contact for extraction of phenolics were determined. Extracted phenolics were segregated into flavonoids and non-flavanoids as well as into fractions soluble and insoluble in the solvents chloroform, ethyl acetate and amyl alcohol. The fractionated phenolics were estimated after removal of the solvents. Tables of results are given. Studies on organoleptic evaluation of young brandy on addition of these fractions of phenolics (free from solvents) indicated that some combinations of fractions reduce the harshness of the product.

Item Type: Article
Uncontrolled Keywords: PHENOLS-; wood, phenols fractionation from; brandy, wood phenols & organoleptic properties of; FRACTIONATION-; WOOD-; ORGANOLEPTIC-PROPERTIES; phenols fractionation from wood; BRANDY-; wood phenols & organoleptic properties of brandy
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Oct 2010 07:31
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6734

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