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Effect of temperature on the evolution of colour during the maceration of fruits in liquor

Author

Listed:
  • Isabel PAZ

    (Department of Industrial Chemical and Environmental Engineering, School of Industrial Engineering, Technical University of Madrid, Madrid, Spain)

  • Ascensión FERNÁNDEZ

    (Department of Industrial Chemical and Environmental Engineering, School of Industrial Engineering, Technical University of Madrid, Madrid, Spain)

  • Carmen MATÍAS

    (Department of Industrial Chemical and Environmental Engineering, School of Industrial Engineering, Technical University of Madrid, Madrid, Spain)

  • Gabriel PINTO

    (Department of Industrial Chemical and Environmental Engineering, School of Industrial Engineering, Technical University of Madrid, Madrid, Spain)

Abstract

The effect of temperature on the kinetics of pigment extraction during the maceration of different fruits (raspberry, blackberry, and cranberry) into a commercially available hard spirit (orujo, with 42% v/v ethanol) was evaluated. The analytical method used was UV-Vis spectrophotometry. The initial extraction rate showed an Arrhenius-type dependence with apparent energy activation of 28.8, 69.8, and 55.6 kJ/mol, respectively. Furthermore, a study about the evolution of the colour (from colourless to reddish colour appearance) during the soaking process was done by calculating the CIE tristimulus values (X, Y, Z) for illuminant C, until reaching the apparent stabilisation of colour, which occurs after about two to four weeks for the studied temperatures (5, 23, and 40°C). Studies about the evolution of colour in the soaking process of this kind of fruit liquors can lead to a better understanding of this process, and thus to a better control over the mechanisms underlying it.

Suggested Citation

  • Isabel PAZ & Ascensión FERNÁNDEZ & Carmen MATÍAS & Gabriel PINTO, 2014. "Effect of temperature on the evolution of colour during the maceration of fruits in liquor," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(1), pages 90-95.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:207-2013-cjfs
    DOI: 10.17221/207/2013-CJFS
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    References listed on IDEAS

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    1. Urszula Pankiewicz & Jerzy Jamroz, 2013. "Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(1), pages 66-71.
    2. Lucie Siříšťová & Šárka Přinosilová & Kateřina Riddellová & Jana Hajšlová & Karel Melzoch, 2012. "Changes in quality parameters of vodka filtered through activated charcoal," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 474-482.
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