Departament d'Enginyeria Quı́mica, Facultat d'Enologia, Universitat Rovira i Virgili, Avinguda Països Catalans 26, Campus Sescelades, 43007 Tarragona, Spain.
J Agric Food Chem. 2013 May 22;61(20):4936-42. doi: 10.1021/jf304619e. Epub 2013 May 13.
Pear distillates are generally produced from the Bartlett variety because of its rich aroma. In this study, a chemical and sensorial comparative examination of pear distillates from the three main varieties grown in Spain (Bartlett, Blanquilla, and Conference) using two distillation systems (copper Charentais alembic and packed column) was undertaken. Volatile compounds were identified by gas chromatography to differentiate the spirits according to pear variety and distillation method. The Bartlett distillates from both distillation systems possessed higher ethyl ester and acetate and lower cis-3-hexen-1-ol and 1-hexanol concentrations. Despite these differences, a sensory analysis panel could distinguish only the Bartlett alembic distillate from the alembic distillates of the other varieties. In contrast, the panel rated the packed-column distillates equally. Therefore, less aromatic pear varieties can be used to produce distillates with aromatic characteristics similar to those of the Bartlett variety if a suitable distillation process is used.
梨馏出物通常由 Bartlett 品种生产，因为其香气浓郁。在这项研究中，使用两种蒸馏系统（铜 Charentais 蒸馏器和填充柱）对西班牙三种主要品种（Bartlett、Blanquilla 和 Conference）的梨馏出物进行了化学和感官比较研究。通过气相色谱法鉴定挥发性化合物，根据梨品种和蒸馏方法对烈酒进行区分。来自两种蒸馏系统的 Bartlett 馏出物具有更高的乙酯和乙酸酯含量，以及更低的顺-3-己烯-1-醇和 1-己醇浓度。尽管存在这些差异，但感官分析小组只能区分出 Bartlett 蒸馏器蒸馏出的馏出物与其他品种的蒸馏器蒸馏出的馏出物。相比之下，小组对填充柱蒸馏出的馏出物的评价则是等同的。因此，如果使用合适的蒸馏工艺，可以使用香气较低的梨品种生产出具有类似于 Bartlett 品种香气特征的馏出物。
