![]() ![]() ![]() Lignin plays an important role and is responsible for the occurrence of some aromatic aldehydes and phenolic compounds ( Jouret & Puech, 1975 Nykänen et al., 1984). Extensive investigations on the maturation of distillates in oak casks have shown that many compounds are liberated by alcohol from the walls of the casks ( Jouret & Puech, 1975 Reazin, 1983 Nykänen, L., 1984 Nykänen et al., 1984). The volatile compounds of alcoholic beverages and distillates generally originate from three sources: raw materials, fermentation and the wooden casks in which they are matured ( Jouret & Puech, 1975).ĭuring maturation, unpleasant flavours, probably caused by volatile sulphur compounds, disappear. The flavour composition of alcoholic beverages has been described in detail in several reviews ( Suomalainen & Nykänen, 1970 Amerine et al., 1972 Nykänen & Suomalainen, 1983), and a recent review on the compounds occurring in distilled alcoholic beverages is available ( ter Heide, 1986). Nonvolatile extracts of alcoholic beverages comprise unfermented sugars, di- and tribasic carboxylic acids, colouring substances, tannic and polyphenolic substances, and inorganic salts. Volatile compounds include aliphatic carbonyl compounds, alcohols, monocarboxylic acids and their esters, nitrogen- and sulphur-containing compounds, hydrocarbons, terpenic compounds, and heterocyclic and aromatic compounds. Although the term ‘volatile compound’ is rather diffuse, most of the compounds that occur in alcoholic beverages can be grouped according to whether they are distilled with alcohol and steam, or not. It also finds use in the manufacture of denatured alcohol, in pharmaceuticals and cosmetics (lotions, perfumes), as a chemical intermediate and as a fuel, either alone or in mixtures with gasoline.īeer, wine and spirits also contain volatile and nonvolatile flavour compounds. It is widely used in the laboratory and in industry as a solvent for resins, fats and oils.
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