外文翻译CHANGES IN ODOUR OF BARTLETT PEAR BRANDY INFLUENCED BY SUNLIGHT IRRADIATION.docx

CHANGES IN ODOUR OF BARTLETT PEAR BRANDY INFLUENCED BY SUNLIGHT IRRADIATIONKralj Cigi6, L. Zupan~i~-KraljUniversity of Ljubljana, Faculty of Chemistry and Chemical TechnologyA~ker~eva 5, SI- 1000 Ljublj ana, SloveniaABSTRACTSensory evaluation of Bartlett pear brandy revealed differences in taste and smell between the brandy in colourless and green bottles. To determine the differences in chemical composition, headspace sampling with solid-phase microextraction combined with gas chromatography-mass spectrometry was applied. The major aroma components in pear brandy stored in green bottles were ethyl trans-2-cis-4-decadienoate (68 ppm), ethyl trans-2-trans-4-decadienoate (21 ppm) and methyl trans-2-cis-4-decadienoate (27 ppm). In pear brandy kept in colourless bottles, the concentration of trans-2-cis-4-isomeres was lower and the concentrations of other possible isomeres were higher. Results show a pronounced difference in the concentration ratios among isomeres of ethyl 2,4-decadienoate and methyl 2,4-decadienoate in both samples. Sunlight irradiation was found to be the reason for these changes. It was confirmed that trans-2-cis-4-isomere partly converts to the other three isomeres during UV irradiation.INTRODUCTIONAroma is one of the most important qualities of distilled beverages, e.g. brandy. It is determined by the presence and the level of volatile compounds (complex mixture of carbonyl compounds, alcohols,carboxylic acids and their esters) and all production stages can noticeably contribute and influence the final aroma composition of brandies.Earlier studies on Bartlett pear aroma have shown that the character impact compounds are methyl and ethyl esters of trans-2-cis-4-decadienoic acid [ 1 ]. The pleasant pear-like odour has been found to change during fermentation as a result of the trans-2-cis-4-decadienoates being partly isomerized to trans-2-trans-4-decadienoates, which have a non-typical smell [2]. The odour characteristics of some volatile compounds a