The Experts below are selected from a list of 1314 Experts worldwide ranked by ideXlab platform

Douglas Wagner Franco - One of the best experts on this subject based on the ideXlab platform.

  • Quantitative ester analysis in cachaca and Distilled Spirits by gas chromatography-mass spectrometry (GC-MS).
    Journal of Agricultural and Food Chemistry, 2008
    Co-Authors: Eduardo Sanches Pereira Do Nascimento, Daniel R. Cardoso, Douglas Wagner Franco
    Abstract:

    An analytical procedure for the separation and quantification of ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, isoamyl octanoate, and ethyl laurate in cachaca, rum, and whisky by direct injection gas chromatography−mass spectrometry was developed. The analytical method is simple, selective, and appropriated for the determination of esters in Distilled Spirits. The limit of detection ranged from 29 (ethyl hexanoate) to 530 (ethyl acetate) μg L−1, whereas the standard deviation for repeatability was between 0.774% (ethyl hexanoate) and 5.05% (isoamyl octanoate). Relative standard deviation values for accuracy vary from 90.3 to 98.5% for ethyl butyrate and ethyl acetate, respectively. Ethyl acetate was shown to be the major ester in cachaca (median content of 22.6 mg 100 mL−1 anhydrous alcohol), followed by ethyl lactate (median content of 8.32 mg 100 mL−1 anhydrous alcohol). Cachaca produced in copper and hybrid alembic present a higher con...

  • qualitative and quantitative high performance liquid chromatographic analysis of aldehydes in brazilian sugar cane Spirits and other Distilled alcoholic beverages
    Journal of Chromatography A, 1997
    Co-Authors: Ronaldo Ferreira Do Nascimento, Juliana Bilhar C Marques, Benedito Dos Santos Lima Neto, Denis De Keukeleire, Douglas Wagner Franco
    Abstract:

    A study is presented on the high-performance liquid chromatographic analysis of eighteen aldehydes in Brazilian sugar cane Spirits and other international brandies. The aldehydes were separated by reversed-phase high-performance liquid chromatography as 2,4-dinitrophenylhydrazones (DNPHs). A very good chromatographic separation was achieved for eighteen different aldehyde-DNPHs. The proposed methodology is quite simple and not very time-consuming. Ten aldehydes were identified in 75 beverages and quantified using the external standard method with UV detection at 365 nm. A detailed knowledge of the aldehyde content should significantly contribute to improving the quality control of Distilled Spirits.

Nirupama Rao - One of the best experts on this subject based on the ideXlab platform.

  • discrete prices and the incidence and efficiency of excise taxes
    American Economic Journal: Economic Policy, 2020
    Co-Authors: Christopher T Conlon, Nirupama Rao
    Abstract:

    This paper uses UPC-level data to examine the relationship between excise taxes, retail prices, and consumer welfare in the Distilled Spirits market. We document a nominal rigidity in retail prices that arises because firms largely choose prices that end in 99 cents and change prices in whole-dollar increments. A correctly specified model, like an ordered logit, takes this discreteness into account when predicting the effects of alternative taxes. Explicitly accounting for price points substantially impacts estimates of tax incidence and the excess burden cost of tax revenue. Meaningful nonmonotonicities in these quantities expand the potential considerations in setting excise taxes.

  • discrete prices and the incidence and efficiency of excise taxes
    Social Science Research Network, 2016
    Co-Authors: Christopher T Conlon, Nirupama Rao
    Abstract:

    This paper uses detailed UPC-level data from Nielsen to examine the relationship between excise taxes, retail prices, and consumer welfare in the market for Distilled Spirits. Empirically, we document the presence of a nominal rigidity in retail prices that arises because firms largely choose prices that end in ninety-nine cents and change prices in whole-dollar increments. Theoretically, we show that this rigidity can rationalize both highly incomplete and excessive pass-through estimates without restrictions on the underlying demand curve. A correctly specified model, such as an (ordered) logit, takes this discreteness into account when predicting the effects of alternative tax changes. We show that explicitly accounting for discrete pricing has a substantial impact both on estimates of tax incidence and the excess burden cost of tax revenue. Quantitatively, we document substantial non-monotonicities in both of these quantities, expanding the potential scope of what policymakers should consider when raising excise taxes.

Canping Pan - One of the best experts on this subject based on the ideXlab platform.

  • residue behavior and processing factors of eight pesticides during the production of sorghum Distilled Spirits
    Food Control, 2016
    Co-Authors: Yongtao Han, Shaowen Liu, Nan Zou, Juan Yang, Zezhi Zhong, Xuesong Zhang, Le Song, Canping Pan
    Abstract:

    Abstract Residue behavior and processing factors (PFs) of phorate, atrazine, malathion, metolachlor, chlorpyrifos, procymidone, tebuconazole and bifenthrin during Distilled Spirits production based on sorghum was systemically evaluated. The pesticides were determined by gas chromatography coupled with tandem mass spectrometry (GC-MS/MS) after each processing step including soaking, steaming, fermentation, and distillation. Results showed that soaking process could significantly reduce phorate residues whereas it was not confirmed for other pesticides. The steaming process further reduced pesticide residues by 22%～81%. The fermentation reduced pesticide residues by 43%～76%. Finally the distillation proved the most effective process for reducing pesticide residues. The PFs for every pesticide after each step were less than 1 and the PFs of the overall process for all pesticides were lower than 0.004, which indicated that the Distilled Spirits making process could obviously reduce the pesticide residues that are present in raw sorghum.

  • residue levels of five grain storage use insecticides during the production process of sorghum Distilled Spirits
    Food Chemistry, 2016
    Co-Authors: Yongtao Han, Baoyong Huang, Shaowen Liu, Nan Zou, Juan Yang, Zezhi Zhong, Xuesong Zhang, Le Song, Yuhong Qin, Canping Pan
    Abstract:

    Residue levels of dichlorvos, fenitrothion, pirimiphos-methyl, malathion and deltamethrin during sorghum Distilled Spirits production were examined. The analytical method for these pesticides in sorghum, fermented sorghum, rice hull and Distilled Spirits was validated through linearity, matrix effect, accuracy and precision, limit of quantification (LOQ) and limit of detection (LOD) parameters. The pesticide residue levels before/after each process of soaking, steaming, fermentation, and distillation were determined by gas chromatography coupled with tandem mass spectrometry (GC–MS/MS). Results showed that soaking process could obviously reduce dichlorvos residue with 87% decrease as its high vapor pressure. The steaming process reduced pesticide residues by 42–83% mainly due to evaporation or thermal degradation. Also, the fermentation could remove pesticide residues by 40–63% in favor of biological degradation. Moreover, the distillation process was proved to be effective for decreasing the pesticide residues in Distilled Spirits with the processing factors lower than other processes for each pesticide.

Kevin Macnamara - One of the best experts on this subject based on the ideXlab platform.

  • rapid gas chromatographic analysis of less abundant compounds in Distilled Spirits by direct injection with ethanol water venting and mass spectrometric data deconvolution
    Journal of Chromatography A, 2010
    Co-Authors: Kevin Macnamara, Michelle Seungmi Lee, Albert Robbat
    Abstract:

    Abstract The principal trace secondary compounds common to fermentation-derived Distilled Spirits can be rapidly quantified by directly injecting 5 μL of spirit without sample preparation to a narrow-bore 0.15 mm internal diameter capillary column. The ethanol–water is removed in an initial solvent venting step using a programmed temperature vapourization injector, followed by splitless transfer of the target analytes to the column. The larger injection facilitates trace analysis and ethanol–water removal extends column lifetime. Problems of coelution between analytes or with sample matrix were surmounted by using mass spectral deconvolution software for quantification. All operations in the analysis from injection with solvent venting to data reduction are fully automated for unattended sequential sample analysis. The synergy of the various contributory steps combines to offer an effective novel solution for this analysis. Applications include quantification of low ppm amounts of acids and esters and sub-ppm profiling of trace compounds from both the raw material malt and the ageing in wood barrels.

  • gas chromatographic technology in analysis of Distilled Spirits
    Developments in food science, 1998
    Co-Authors: Kevin Macnamara, Andreas Hoffmann
    Abstract:

    Publisher Summary Aged Distilled Spirits constitute a complex mixture of some hundreds of flavor compounds in an ethanol-water matrix. These flavor compounds, or congeners, originate from the original raw materials and the subsequent processes of mashing, fermentation, distillation and ageing, which together produce the final product. Complex inter-distillate reactions between congeners are also an important part of the flavor scenario, and this is particularly important during the ageing phase in oak barrels. There are many different approaches for the determination of abundant and trace congeners in Distilled Spirits. In many cases the apparatus and techniques are unique to the particular group or laboratory, and it can be difficult for other workers to reproduce the exact scheme adopted. This chapter also discusses some procedures favored by one of the present authors (K MacN), but a difference is that, they are rooted as much as possible in a dialogue with a specialist instrument manufacturer, and are therefore based on commercially available systems. Finally, much of the discussion and many of the examples centre around whiskey, but the methods and technology should be applicable to all Distilled Spirits.

Jun Yang - One of the best experts on this subject based on the ideXlab platform.

  • fluidized bed pyrolysis of Distilled Spirits lees for adapting to its circulating fluidized bed decoupling combustion
    Fuel Processing Technology, 2011
    Co-Authors: Changbin Yao, Y. Wang, Li Dong, Shiqiu Gao, Jun Yang
    Abstract:

    Distilled Spirits Lees, rich in cellulose, water and N element, are difficult to burn efficiently and cleanly in grate chain stock boiler. The circulating fluidized bed decoupling combustion (CFBDC) was therefore proposed to burn the Distilled Spirits lees efficiently and with low-NOx emission. The pyrolysis behavior of the Distilled Spirits lees was investigated in a fluidized bed reactor for optimizing the pyrolysis conditions of the pyrolyzer in CFBDC. The results showed that the Distilled Spirits lees began to devolatize at 250 degrees C and at 350-450 degrees C the tar yield reached its maximum of about 16.3 wt.% (dry base). The chemical oxygen demand (COD) value of the condensed liquid reached its maximum of about 50,000 mg/L at 450 degrees C. With raising temperature the pyrolysis gas tended to contain more CO and H(2) and less CO(2). The functional groups H-O, aliphatic C-H, aromatic ring, C=O and C-O were all presented in the char generated at low-temperatures, while only the C-O group was identified for the char from the pyrolysis at 650 degrees C. The article suggested that the pyrolysis for the CFBDC was better around 500 degrees C so that certain volatiles could remain in the char to sustain stable combustion. (C) 2011 Elsevier B.V. All rights reserved.