The effect of dephlegmation on the relative volatility of fruit spirit components



László Nagygyörgy

With the support of the National Research, Development and Innovation Fund, within the framework of the KMR-2 project, a research was carried out by WESSLING Hungary Kft. between 2013 and 2015, in connection with changing the distillation parameters of fruit spirits, among other things. Within the framework of the research, characteristic volatile components of different fruits (apples, pears, sour cherries, apricots and plums) were investigated. It was determined that, during distillation, the different components are transferred into the distillate according to typical distillation curves, so they can be grouped easily according to their propensity to be enriched in the vapor phase at the end of the vapor pipe in the heads, hearts or the tails phase. When analyzing sample fractions taken systematically during the distillation, a clear correlation could be demonstrated between the change in the partial condensation used in the distillation, the so-called dephlegmation degree, and the change in the relative volatility of the volatile components entering the distillate from the vapor phase during distillation.

LXII./4. 31/12/16

Welcome 2016/4

Tuesday, September 06, 2016

Dear Readers,

With our December issue, we launch the last issue of the third volume of the renewed ÉVIK on its way, while winter approaches relentlessly: “Our withering forest is losing its or­naments, Yellow leaves rattle among its bare shrubs. There’s no rosy labyrinth, Zephyr does not swing Through the bal­samic scents1. Through the lines of Berzsenyi, an outstand­ing figure of Hungarian Romanticism, I feel that he must have favored more pleasant seasons – just like I do. Now, that our editorial board finished compiling the December issue of ÉVIK, while writing these lines, secretly I am thinking of Spring also…

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Analysis of pesticides in food products using SFE-SFC-MSMS

Tuesday, September 06, 2016

Author: Sigrid Baumgarten

 

The use of an online system combining Supercritical Fluid Extraction (SFE) and Su­percritical Fluid Chromatography (SFC) with tandem Mass Spectrometry for the anal­ysis of pesticide residues in food products is introduced in this study. In addition, SFE of organochlorine pesticides was performed for subsequent analysis by GC-MS/MS. SFC was proven to be a powerful technique for the separation of a wide range of pesticides with different chemical structures, polarities and molecular weights.

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Food safety importance of biophosphate applications in safe food crop productions

Tuesday, September 06, 2016

Authors: Edward Someus, Zoltán Palotai, Zsolt Hantosi, Gábor Bordós

 

1. Summary

Disrupted nutrient recycling is a problem for Europe and all over the world. Phospho­rus and nitrogen, instead of being used for plant nutrition, are lost across environ­mental media during food production or are wasted. Regarding phosphate fertilisers, the European Union (EU) is currently highly dependent on import of phosphate rock mined outside of the EU. There is no any possibility to substitute Phosphorus in ag­ricultural food crop and animal productions. Therefore, phosphorous recovery and recycling is one of the key priorities of sustainable agricultural systems in the EU and worldwide as well.

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Analysis of the botanical origins of monofloral honey types

Tuesday, September 06, 2016

Authors: Nikolett Czipa, Anna Novák, Béla Kovács

 

 

At the Institute of Food Science of the University of Debrecen, we have been analyz­ing honey for ten years. In our study, the proline and phenolic compound contents of 70 types of monofloral honey (acacia, linden, rape, sunflower, milkweed, chestnut and forest) were examined. During the study, the answer was sought to the question whether it was possible, based on these two parameters, to differentiate monofloral honey types from each other or, in other words, was there an effect of the botanical origin on the amounts of these two compounds.


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Monitoring the agreement of sensory panelists

Tuesday, September 06, 2016

Authors: László Sipos, Márta Ladányi, Viktor Losó, Zoltán Kókai, Attila Gere


 

 1.    Summary

It is an important theoretical question of sensometrics, as well as a practical issue of accredited laboratories, how to monitor and analyze the development of the agre­ement/consensus of the sensory evaluation group (panel), regarding the series of measurements in a given period. For the evaluation of the consensus of the individual judgements, the sum of ranking differences (SRD) method is a good evaluation alter­native. The difficulty in analyzing rank sum patterns lies in the fact that the pairwise significant difference method for rank sum data was developed only a few years ago. In the present work, a combination of methods is recommended for tracing the con­sensus of sensory panelists.


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Searching for quality Hungarian products – the operation of the Hungarian Food Codex

Tuesday, September 06, 2016

Ágnes Szegedyné Fricz, Marianna Dömölki, Beatrix Kuti, Tekla Izsó, Dávid Szakos, Lajos Bognár, Gyula Kasza

 

1. Summary

The Hungarian Food Codex is presented in this article, and the role it plays in market regulation and the evolution of consumer awareness, and in addition to a historic over­view, the cardinal aspects of its operation are also discussed. Following this, through the results of our primary research, it is shown on what basis price-sensitive Hungar­ian consumers give their vote of confidence to Hungarian products. In this light, we consider how changes in quality requirements might affect in the future the attitudes revealed, since it is a fundamental task of the regulations in the Hungarian Food Codex that customers regard domestically produced foods as being of excellent quality.

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Review of national standardization 2016/4

Tuesday, September 06, 2016

Author: Csilla Kurucz

 

Published national standards from September to November, 2016

ICS 07.100.30 Food microbiology

MSZ EN ISO 16140-1:2016 Microbiology of the food chain. Method validation. Part 1: Vocabulary (ISO 16140-1:2016)

MSZ EN ISO 16140-2:2016 Microbiology of the food chain. Method validation. Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method (ISO 16140-2:2016) which has withdrawn the MSZ EN ISO 16140:2004 and MSZ EN ISO 16140:2003/A1:2012

MSZ EN ISO 17468:2016 Microbiology of the food chain. Technical requirements and guidance on est­ablishment or revision of a standardized reference method (ISO 17468:2016)

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Local panorama 2016/4

Wednesday, September 07, 2016

Author: Gábor Szunyogh
 

Scientific promotion of food safety

 

The independent testing laboratory WESSLING Hungary Kft. participated at Researchers’ Night, organized on September 30, with sev­eral programs focusing on food testing and food safety.

A pepper competition was organized by our Joint Research and Training Laboratory on Separation (EKOL), operated jointly in the Lágymányos build­ing of ELTE by the university and WESSLING: interested parties could learn about the most basic tools of analytical chemistry, they could ob­serve how a real-world laboratory measurement, namely the measurement of pepper hotness, was performed. Many extremely hot peppers were submitted to the laboratory and, to the delight of the organizers, the even was also attended by numerous elementary and high school students.

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Outlook 2016/4

Monday, December 05, 2016

Author: Gábor Szunyogh

Recalls in America: frozen strawberries, cookies and biscuits


 The International Com­pany for Agricultural Production & Process­ing (ICAPP), based in Ramadan City, Egypt, is voluntarily recalling frozen strawberries in response to the ongo­ing investigation into a multistate outbreak of Hepatitis A in the United States.

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