Biotechnology1682-296x1682-2978Asian Network for Scientific Information10.3923/biotech.2008.718.724WechgamaK. LaopaiboonL. LaopaiboonP. 4200874This research aims to identify and quantify main volatile
and other compounds in Thai traditional distilled spirits from Thai rice
using capillary gas chromatography. The optimal chromatographic condition
for volatile compound separation was the initial oven temperature of 40
°C and the oven temperature programme was as follows: 6 min at 40
°C, 10 °C min-1 to 55 °C, 1 min at 55 °C, 10
°C min-1 to 120 °C, 15 min at 120 °C, 10 °C
min-1 to 129 °C, 3 min at 129 °C, 10 °C min-1
to 150 °C and 22 min at 150 °C. At the optimal conditions, the
compounds were separated within 54 min. For acid and vanillin separations,
the optimal conditions were the initial oven temperature of 70 °C,
12 °C min-1 to 220 °C and 26 min at 220 °C. Acids
and vanillin were separated within 40 min. The results showed that 12
commercial Thai traditional distilled spirit samples from Thai rice contained
at least 28 compounds at various concentrations. From all compounds identified
in the Thai traditional distilled spirits, 11 compounds were determined
to be the most powerful odourants (aroma index > 1): ethyl acetate,
ethyl butyrate, ethyl decanoate, acetaldehyde, ethyl laurate, ethyl caprylate,
2-phenethyl acetate, 1-hexanol, phenethyl alcohol, isoamyl alcohol and
2-furaldehyde.]]>Apostolopoulou, A.A., A.I. Flouros, P.G. Demertzis and K. Akrida-Demertzi, 200516157164Cabaroglu, T., S. Selli, A. Canbas, J.P. Lepontre and Z. Gunata,200333581587Giudici, P., C. Zambonelli and R.E. Kunkee, 1993441721Fitzgerald, G., K.J. James, K. Macnamara and M.A. Stack,2000896351359Fugelsang, K.C., 19971st Edn.pp: 274pp: 274Hernández-Gómez, L.F., J. Úbeda and A. Briones, 200382539543Lehtonen, P.J., A. Keller LaDena and E.T. Ali-Matila,1999208413417Mallouchos, A., M. Komaitis, A. Koutinas and M. Kanellaki, 200380109113Mamede, M.E.O., H.M.A.B. Cardello and G.M. Pastore, 2005896368Moreno, J.A., L. Zea, L. Moyano and M. Medina, 200516333338Perez-Prieto, L.J., J.M. Lopez-Roca, A. Martinez-Cutillas, F. Pardo Minguez and E. Gomez-Plaza,20025032723276Rocha, S.M., F. Rodrigues, P. Coutinho, I. Delgadillo and M.A. Coimbra, 200453257262Rogerson, F.S.S. and V.A.P. Freitas,20012001PP: 6060Selli, S., T. Cabarglu, A. Canbas, H. Erten and C. Nurgel et al200485207213Silva, M.L., F.X. Malcata and G. De Revel, 199697280Silva, M.L.and F.X. Malcata,1998495664Soufleros, E.H., A.S. Mygdalia and P. Natskoulis, 200486625636Soufleros, E.H., A.S. Mygdalia and P. Natskoulis,200518669716Soufleros, E.H., I. Pissa, D. Petridis, M. Lygerakis and K. Mermelas et al.,200175487500Valero, E., L. Moyano, M.C. Millan, M. Medina and J.M. Ortega,2002Saccharomyces cerevisiae: Influence of the initial oxygenation of the grape must.]]>785761Zoecklein, B.W., K.C. Fugelsang, B.H. Gump and F.S. Nury,19951995pp: 97-114pp: 97-114