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Articles by T. Masouras
Total Records ( 2 ) for T. Masouras
  M. Gerogiannaki-Christopoulou , C. Tzoutzoukou and T. Masouras
  Opuntia ficus-indica (fragosyko) is a very popular fruit in many Mediterranean countries, in Southwestern United States, Northern Mexico and other areas. This fruit is used for the production of an extraordinary aromatic spirit like tsipouro, after direct steam distillation of fermented Opuntia ficus-indica (fragosyko) pomace. The main objective of the present study was to analyze the unusual local and unique alcoholic beverage from the fermented fruit pomace of Opuntia ficus fragosyko from different areas of Hellas and to study its major and minor volatile compounds. The volatile compounds present in headspace fraction were isolated and identified by using a balance pressure headspace system Perkin-Elmer HS40 (Perkin-Elmer Analytical Instruments, Uberlingen, Germany) coupled to a GC/MS-Q 5050 system (Shimadzu Co, Kyoto, Japan). Totally 66 samples were analysed and 27 volatiles have been isolated.
  Gerogiannaki-Christopoulou Maria , T. Masouras , I. Provolisianou-Gerogiannaki and M. Polissiou
  The volatile compounds are very important for the quality and acceptability of monovarietal wines and its distillates. The professional wine industries in the most areas are relatively young and little is known about those wines and its distillates volatile concentration. Those aromatic volatiles depend on many factors such as grape variety, alcoholic fermentation of must, microclima of cultivated area, vinification procedures employed, wine distillation etc. In this research the volatile constituents of two different Appellation of Origin Controlled (AOC) from Peloponissos (Island of The Ancient Kind Pelopos), Agiorgitiko and Morchofilero (Hellenic native grape varieties (Vitis vinifera L.) wines and its distillates were determined by head space GC-MS. The distillates are characterized by a high content of alcohols, acetates, ethyl esters and fatty acids whereas terpenes and norisoprenoids, alcohols, ethyl esters, acetates, fatty acids were the main constituents present in monovarietal wines(5g L 1 for a-ionone to 268.4 mg L 1 for methanol). The results shows that the concentration and the complicity of terpenes, norisoprenoids, alcohols, ethyl esters and other volatiles in wine and distillate samples gives the unique character of those Hellenic alcoholic drinks and the complicity of compositional characteristics gives the profile of those native Hellenic varieties.
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