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H. C. Budnikov - One of the best experts on this subject based on the ideXlab platform.
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discrimination of apple juice and herbal liqueur brands with solid state electrodes covered with polyaniline and thiacalixarenes
Talanta, 2010Co-Authors: G. A. Evtugyn, S. V. Belyakova, E. E. Stoikova, N. N. Dolgova, Rezeda V. Shamagsumova, Ivan I. Stoikov, Igor S. Antipin, Anatoly A Saveliev, A. N. Ivanov, H. C. BudnikovAbstract:Abstract Solid-contact ion-selective electrodes based on glassy carbon electrode covered with electropolymerized polyaniline and tetrasubstituted thiacalix[4]arene ionophores with hexyl and o-pyridylamido functional groups at the lower rim have been developed and examined in the discrimination of the brands of apple juices and herbal Liqueurs. For this purpose, the liquids tested were diluted and spiked with a constant amount of Fe3+ ions. The variation of the signal toward Fe3+ ions was achieved due to their involvement in the reactions with the organic ligands and the antioxidants present. As was shown, the combination of the three electrodes with various receptors makes it possible to predict the brand of apple juices and herbal Liqueurs using linear discriminant analysis in 95–100% cases. The discrimination procedure makes it possible to discriminate liquids within 20 min. Besides, the electrodes developed make it possible to detect individual antioxidants (ascorbic, malic, oxalic acids, hydroquinone, and quercetin) in the range from 5.0 × 10−6 to 1.0 × 10−2 M in direct potentiometric measurements and redox titration.
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Discrimination of apple juice and herbal liqueur brands with solid-state electrodes covered with polyaniline and thiacalixarenes
Talanta, 2010Co-Authors: G. A. Evtugyn, S. V. Belyakova, E. E. Stoikova, N. N. Dolgova, Rezeda V. Shamagsumova, Ivan I. Stoikov, Igor S. Antipin, Anatoly A Saveliev, A. N. Ivanov, H. C. BudnikovAbstract:Solid-contact ion-selective electrodes based on glassy carbon electrode covered with electropolymerized polyaniline and tetrasubstituted thiacalix[4]arene ionophores with hexyl and o-pyridylamido functional groups at the lower rim have been developed and examined in the discrimination of the brands of apple juices and herbal Liqueurs. For this purpose, the liquids tested were diluted and spiked with a constant amount of Fe3+ ions. The variation of the signal toward Fe3+ ions was achieved due to their involvement in the reactions with the organic ligands and the antioxidants present. As was shown, the combination of the three electrodes with various receptors makes it possible to predict the brand of apple juices and herbal Liqueurs using linear discriminant analysis in 95-100% cases. The discrimination procedure makes it possible to discriminate liquids within 20 min. Besides, the electrodes developed make it possible to detect individual antioxidants (ascorbic, malic, oxalic acids, hydroquinone, and quercetin) in the range from 5.0 × 10-6 to 1.0 × 10-2 M in direct potentiometric measurements and redox titration. © 2010 Elsevier B.V. All rights reserved.
Dirk W Lachenmeier - One of the best experts on this subject based on the ideXlab platform.
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improved automatic steam distillation combined with oscillation type densimetry for determining alcoholic strength in spirits and Liqueurs
SpringerPlus, 2015Co-Authors: Dirk W Lachenmeier, Leander Plato, Manuela Suessmann, Matthew Di Carmine, Bjoern Krueger, Armin Kukuck, Markus KranzAbstract:The determination of the alcoholic strength in spirits and Liqueurs is required to control the labelling of alcoholic beverages. The reference methodology prescribes a distillation step followed by densimetric measurement. The classic distillation using a Vigreux rectifying column and a West condenser is time consuming and error-prone, especially for Liqueurs that may have problems with entrainment and charring. For this reason, this methodology suggests the use of an automated steam distillation device as alternative. The novel instrument comprises an increased steam power, a redesigned geometry of the condenser and a larger cooling coil with controllable flow, compared to previously available devices. Method optimization applying D-optimal and central composite designs showed significant influence of sample volume, distillation time and coolant flow, while other investigated parameters such as steam power, receiver volume, or the use of pipettes or flasks for sample measurement did not significantly influence the results. The method validation was conducted using the following settings: steam power 70 %, sample volume 25 mL transferred using pipettes, receiver volume 50 mL, coolant flow 7 L/min, and distillation time as long as possible just below the calibration mark. For four different Liqueurs covering the typical range of these products between 15 and 35 % vol, the method showed an adequate precision, with relative standard deviations below 0.4 % (intraday) and below 0.6 % (interday). The absolute standard deviations were between 0.06 % vol and 0.08 % vol (intraday) and between 0.07 % vol and 0.10 % vol (interday). The improved automatic steam distillation devices offer an excellent alternative for sample cleanup of volatiles from complex matrices. A major advantage are the low costs for consumables per analysis (only distilled water is needed). For alcoholic strength determination, the method has become more rugged than before, and there are only few influences that would lead to incomplete distillation. Our validation parameters have shown that the performance of the method corresponds to the data presented for the reference method and we believe that automated steam distillation, can be used for the purpose of labelling control of alcoholic beverages.
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headspace solid phase microextraction gas chromatography mass spectrometry determination of the characteristic flavourings menthone isomenthone neomenthol and menthol in serum samples with and without enzymatic cleavage to validate post offence alcoh
Analytica Chimica Acta, 2009Co-Authors: Katja Schulz, Martin Bertau, Katja Schlenz, Steffen Malt, Jan Dressler, Dirk W LachenmeierAbstract:A rapid HS-SPME–GC–MS (headspace solid-phase microextraction–gas chromatography–mass spectrometry) method has been developed for determination of menthone, isomenthone, neomenthol and menthol in serum samples with and without enzymatic cleavage. These flavour compounds are characteristic markers for consumption of peppermint Liqueurs as well as certain digestif bitters, herbal and bitter Liqueurs. This method enabled the detection of the four compounds with a limit of detection (LOD) of 2.1 ng mL −1
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rapid determination of alcoholic strength of egg liqueur using steam distillation and oscillation type densimetry with peristaltic pumping
Analytica Chimica Acta, 2005Co-Authors: Dirk W Lachenmeier, Peter A Burri, Tina Fauser, Willi Frank, Stephan G WalchAbstract:Abstract This paper introduces a new method of determining alcoholic strength in highly viscous samples like egg Liqueurs. The method relies on fully automated steam distillation in combination with oscillation-type densimetry and peristaltic pumping. The procedure is much faster (taking less than 8 min per sample) and easier than the conventional reference method (distillation, pycnometry). This makes it possible to determine alcohol content efficiently and economically, both in official food control and in spirit production. In addition, the total dry extract of the liqueur can be indirectly calculated from the density of the sample and the density of the alcoholic distillate. The parameters for the automatic steam distillation were optimised for the analysis of egg liqueur samples (100% steam power, sample weight 25 g, 130 s distillation time, 50 ml receiver). Validation has proved the method robust and precise. The relative standard deviation was below 0.56% in all cases. By analysing spirit samples under routine conditions, a high correlation (R = 0.999) with the reference method was achieved.
Tsutomu Fujii - One of the best experts on this subject based on the ideXlab platform.
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Application of carbon and hydrogen stable isotope analyses to detect exogenous citric acid in Japanese apricot liqueur.
Food chemistry, 2017Co-Authors: Fumikazu Akamatsu, Tomokazu Hashiguchi, Yuri Hisatsune, Takafumi Kawao, Tsutomu FujiiAbstract:Japanese apricot liqueur manufacturers are required to control the quality and authenticity of their liqueur products. Citric acid made from corn is the main acidulant used in commercial Liqueurs. In this study, we conducted spiking experiments and carbon and hydrogen stable isotope analyses to detect exogenous citric acid used as an acidulant in Japanese apricot Liqueurs. Our results showed that the δ13C values detected exogenous citric acid originating from C4 plants but not from C3 plants. The δ2H values of citric acid decreased as the amount of citric acid added increased, whether the citric acid originated from C3 or C4 plants. Commercial Liqueurs with declared added acidulant provided higher δ13C values and lower δ2H values than did authentic Liqueurs and commercial Liqueurs with no declared added acidulant. Carbon and hydrogen stable isotope analyses are suitable as routine methods for detecting exogenous citric acid in Japanese apricot liqueur.
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Method for the isolation of citric acid and malic acid in Japanese apricot liqueur for carbon stable isotope analysis
Food chemistry, 2016Co-Authors: Fumikazu Akamatsu, Tomokazu Hashiguchi, Yuri Hisatsune, Takafumi Kawao, Tsutomu FujiiAbstract:A method for detecting the undeclared addition of acidic ingredients is required to control the authenticity of Japanese apricot liqueur. We developed an analytical procedure that minimizes carbon isotope discrimination for measurement of the δ(13)C values of citric and malic acid isolated from Japanese apricot liqueur. Our results demonstrated that freeze-drying is preferable to nitrogen spray-drying, because it does not significantly affect the δ(13)C values of citric acid and results in smaller isotope discrimination for malic acid. Both 0.1% formic acid and 0.2% phosphoric acid are acceptable HPLC mobile phases for the isolation of citric and malic acid, although the δ(13)C values of malic acid exhibited relatively large variation compared with citric acid following isolation using either mobile phase. The developed procedure allows precise δ(13)C measurements of citric and malic acid isolated from Japanese apricot liqueur.
Murphy, James Peter - One of the best experts on this subject based on the ideXlab platform.
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2012: 8th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge
Dublin Institute of Technology, 2012Co-Authors: Murphy, James PeterAbstract:The 8th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge took place on Thursday November 22th 2012, this initiative between the DIT Bar Management Studies and Irish Distillers Pernod Ricard attracted over 70 mixologists. Prizes were awarded for best short drink cocktail, best long drink cocktail and technical performance cocktails were based on Irish Distillers Pernod Ricard premium spirits and Liqueurs, points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktail. Special Irish Distillers Pernod Ricard Cocktail Challenge Certificates of participation were presented to all the entrants by Mr. Liam Sparks (Brand Manager & Mixologist Irish Distillers Pernod Ricard). Mr. James Murphy (Competition Co-ordinator, DIT Lecturer, Bar Management Studies, College of Arts & Tourism) congratulated the winners reminding competitors, sponsors and supporters of the DIT Bar Management Studies commitment to providing on-going challenging and innovative bar management and cocktail making programmes, Mr. John O’Connor (DIT Director & Dean College of Arts & Tourism) offered sincere thanks to both Mr. Liam Sparks (Brand Manager & Mixologist Irish Distillers Pernod Ricard) Dr. Frank Cullen (Head of School Culinary Arts & Food Technology) and to Mr. David McCarron (Expert Judge, H Bar, Grand Canal Square) and Ms. Mary O’Callaghan (President Irish Guild of Sommeliers). The 8th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge winners were as follows; Winner: Best Short Drink Cocktail & Overall Winner “Cinnemon Surprise” Prepared by: Charmaine Lee-Morgetts Recipe: 3.5cl Absolut Vanilla Vodka, 2cl Kahlua liqueur, 2cl De Kuyper Crème de Cacao, 1 bar spoon cinnamon syrup. Method: Shake all the ingredients with ice briskly and strain into a chilled martini glass. Garnish: cinnamon syrup & vanilla sugar and coffee beans. Winner: Best Long Drink Cocktail “Young Love” Prepared by: Timothy Carley Recipe: 6.5 Absolut Citron Vodka, 0.5cl De Kuyper Cherry Brandy, 15cl 7-up. Method: Shake all the above ingredients except 7-up top with 7-up over crushed and cubed ice into a highball glass. Garnish: Drumstick lollipop cherries, apple slice. Winner: Best Technique Cocktail “Plymouth on the Rocks” Prepared by: Emmet Newport Recipe: 7cl Plymouth Gin, 3.5cl Peach juice, fresh cucumber, dash sugar syrup. Method: muddle the cucumber, add all ingredients and shake with ice, strain into old fashioned glass with ice. Garnish: lemon and cucumber wheelhttps://arrow.tudublin.ie/culart/1011/thumbnail.jp
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2010: 6th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge
Dublin Institute of Technology, 2010Co-Authors: Murphy, James PeterAbstract:The 6th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge took place on Thursday November 25th 2010, this initiative between the DIT Department Bar Management and Irish Distillers Pernod Ricard attracted 85 mixologists currently studying and working in the hospitality and licensed trade premises the opportunity to improve their skills in creative drinks mixing, in direct response to the growing demand for new cocktails and exciting new drinks to suit every season. This magnificent entry makes this competition Ireland’s Largest Cocktail Challenge for 2010. Overall prizes were awarded for best short drink cocktail and best long drink cocktail, which were based on Irish Distillers Pernod Ricard premium spirits and Liqueurs, points were awarded for the appearance, aroma, taste and the commercial appeal of the cocktail. A further special prize was dedicated to the most professional cocktail demonstration, points were awarded in this category were awarded for the competitors appearance, hygiene awareness, their technical cocktail procedure, garnish neatness, overall proficiency and the time limits allowed to prepare and present the cocktail. Special D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge Certificates of participation were presented to all the 85 mixologists by Mr. Seamus Lowry (Business Development Representative Prestige Accounts Irish Distillers Pernod Ricard). Mr. James Murhy (DIT Lecturer, Department Bar Management, College of Arts & Tourism) congratulated the winners reminding competitors, sponsors and supporters of the DIT Bar Management Department’s commitment to providing on-going challenging and innovative bar management and cocktail making programmes, Ms. Brid Grant (DIT Director & Dean College of Arts & Tourism) offered sincere thanks to both Mr. Seamus Lowry (Business Development Representative Prestige Accounts Irish Distillers Pernod Ricard), John McLoughlin (External Expert Judge, Marriott Shelbourne Hotel, St Stephens Green, Dublin). The 6th D.I.T – Irish Distillers Pernod Ricard Cocktail Challenge winners were as follows; http://update.dit.ie/2010/06-12-10/news-briefs-mixologists.php DIT Update Report on the competition. Winner: Best Short Drink Cocktail “Full of Passion” Prepared by: Claire Gaffney (BSc(Hons) Student - DIT, Department of Bar Management) Recipe: 4cl Absolut Vanilla, 2.5cl Ginger & Lemongrass Cordial – Bottle Green, 2.5cl Passion Fruit Liqueur, 5cl Apple Juice, ½ stick of Lemon grass. Method: Muddle the lemongrass and add the ingredients into a shaker, shake briskly with ice. Pour into a chilled double martini glass Garnish: Slices of fresh green apple. Winner: Best Long Drink Cocktail “Absolut Fruits” Prepared by: Gavin Donohoe (CPD Bar Studies Student, DIT Department of Bar Management) Recipe: 5cl Absolut PearVodka, 2cl De Kuyper Apricot Brandy liqueur, 7cl Apple Juice. Method: Shake all the above ingredients with ice briskly. Pour into a Hurricane glass with crushed ice. Garnish: Apricot slice and wedge of red apple. Winner: Best Technique Cocktail “Crimbo” Prepared by: Caitlin NiCholmain (BSc(Hons) Student, DIT, Department of Culinary Arts). Recipe: 3cl Absolut Vodka, 9cl Ginger ale, 6cl Pear & Spice Puree (prepare by using 3 fresh pears, brown sugar, squeeze of lemon juice, 4 cloves & pinch of cinnamon). Method: Shake all the above ingredients with ice briskly. Pour into a chilled Five Star Wine glass. Garnish: Slice of Fresh pear, studded by whole cloves.https://arrow.tudublin.ie/culart/1013/thumbnail.jp
G. A. Evtugyn - One of the best experts on this subject based on the ideXlab platform.
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discrimination of apple juice and herbal liqueur brands with solid state electrodes covered with polyaniline and thiacalixarenes
Talanta, 2010Co-Authors: G. A. Evtugyn, S. V. Belyakova, E. E. Stoikova, N. N. Dolgova, Rezeda V. Shamagsumova, Ivan I. Stoikov, Igor S. Antipin, Anatoly A Saveliev, A. N. Ivanov, H. C. BudnikovAbstract:Abstract Solid-contact ion-selective electrodes based on glassy carbon electrode covered with electropolymerized polyaniline and tetrasubstituted thiacalix[4]arene ionophores with hexyl and o-pyridylamido functional groups at the lower rim have been developed and examined in the discrimination of the brands of apple juices and herbal Liqueurs. For this purpose, the liquids tested were diluted and spiked with a constant amount of Fe3+ ions. The variation of the signal toward Fe3+ ions was achieved due to their involvement in the reactions with the organic ligands and the antioxidants present. As was shown, the combination of the three electrodes with various receptors makes it possible to predict the brand of apple juices and herbal Liqueurs using linear discriminant analysis in 95–100% cases. The discrimination procedure makes it possible to discriminate liquids within 20 min. Besides, the electrodes developed make it possible to detect individual antioxidants (ascorbic, malic, oxalic acids, hydroquinone, and quercetin) in the range from 5.0 × 10−6 to 1.0 × 10−2 M in direct potentiometric measurements and redox titration.
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Discrimination of apple juice and herbal liqueur brands with solid-state electrodes covered with polyaniline and thiacalixarenes
Talanta, 2010Co-Authors: G. A. Evtugyn, S. V. Belyakova, E. E. Stoikova, N. N. Dolgova, Rezeda V. Shamagsumova, Ivan I. Stoikov, Igor S. Antipin, Anatoly A Saveliev, A. N. Ivanov, H. C. BudnikovAbstract:Solid-contact ion-selective electrodes based on glassy carbon electrode covered with electropolymerized polyaniline and tetrasubstituted thiacalix[4]arene ionophores with hexyl and o-pyridylamido functional groups at the lower rim have been developed and examined in the discrimination of the brands of apple juices and herbal Liqueurs. For this purpose, the liquids tested were diluted and spiked with a constant amount of Fe3+ ions. The variation of the signal toward Fe3+ ions was achieved due to their involvement in the reactions with the organic ligands and the antioxidants present. As was shown, the combination of the three electrodes with various receptors makes it possible to predict the brand of apple juices and herbal Liqueurs using linear discriminant analysis in 95-100% cases. The discrimination procedure makes it possible to discriminate liquids within 20 min. Besides, the electrodes developed make it possible to detect individual antioxidants (ascorbic, malic, oxalic acids, hydroquinone, and quercetin) in the range from 5.0 × 10-6 to 1.0 × 10-2 M in direct potentiometric measurements and redox titration. © 2010 Elsevier B.V. All rights reserved.