• Corpus ID: 102676391

The Influence of Various Distillation Techniques on Quality of Mandarins Distillates

@inproceedings{Milievi2008TheIO,
  title={The Influence of Various Distillation Techniques on Quality of Mandarins Distillates},
  author={Borislav Mili{\vc}evi{\'c} and Dragan Kova{\vc}evi{\'c} and Drago {\vS}ubari{\'c} and Radoslav Mili{\vc}evi{\'c}},
  year={2008}
}

• Borislav Miličević, D. Kovačević, +1 author R. Miličević
• Published 2008
• Chemistry

Mandarins (Citrus reticulata) generally do not have good keeping quality. When comercially washed and waxed mandarins show a high rate of decay if kept for 2 weeks and will totally decay if held for 4 weeks. Mandarin oranges are primarily eaten out-of-hand. Because of that, the numerous studies have been concerned with the issue of processing the mandarins. This study is a small contribution to the ongoing problem of processing the mandarins. The purpose of this work was to create an objective evaluation of the influence of various distillation techniques, distillation in column with different index of rectification, distillation in alembic and double distillation in alembic on final quality on mandarins’ distillates. Gas-chromatography and sensory analysis were applied to detect aroma and quality of mandarin distillates. It has been concluded that the type of distillation techniques has a significant influence on final quality of mandarin distillates. The samples produced in column process with 2.6 rectification index were better quality and have more expressive flavour. The best sample had an amount of ethanol of 71.5% in total volume, esters 590 mg/L, aldehydes 307 mg/L, and higher alcohols of 1880 mg/L. This sample was also evaluated as one with the best organoleptic properties.