Characterization of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis L. berries - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2010

Characterization of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis L. berries

T. Barboni
J. Paolini
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J. Costa
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Résumé

In the present work, the essential oil compositions of Myrtus communis berries from ten Corsican localities were studied and no chemical variability were observed. HS-SPME, GC and GC/MS analysis were carried out for the characterization of volatile fractions of M. communis berries and two derived commercial alcoholic beverages (liqueur and eau-de-vie). Quantitative variations due to the distillation process were observed between the two beverages. The volatile compositions of Corsican myrtle alcoholic products was characterized by high amounts of monoterpene hydrocarbons and oxygenated monoterpenes with -pinene and 1,8-cineol as major components. Finally, the polyphenolic compositions of the berries and the liqueur were also established using HPLC-DAD and LC-MS-MS; high concentrations of flavonol glycosides, flavonols and flavanols were reported.

Domaines

Chimie organique

Dates et versions

hal-00592770 , version 1 (13-05-2011)

Identifiants

Citer

T. Barboni, N. Venturini, J. Paolini, J.M. Desjobert, N. Chiaramonti, et al.. Characterization of volatiles and polyphenols for quality assessment of alcoholic beverages prepared from Corsican Myrtus communis L. berries. Food Chemistry, 2010, 122, pp.1304-1312. ⟨10.1016/j.foodchem.2010.03.087⟩. ⟨hal-00592770⟩
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