Chemical fingerprints of Raki: a traditional distilled alcoholic beverage

Gueven, Alper

doi:10.1002/jib.75

Cited by 5 publications

(8 citation statements)

References 16 publications

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“…Greek “ouzo” and “raki” are two of the most common alcoholic drinks, and they can also be found in ethnic stores all over the world. They are comparable with several other worldwide consumed spirits [ 29 , 30 , 31 ].…”

Section: Introductionsupporting

confidence: 77%

“…At this this point, it should be noted that PLA was chosen over a huge variety of commercially available polymeric filaments, since it is a petroleum-free biodegradable plastic derived from renewable sources, made mainly from the fermentation of corn starch [ 28 ], and also because it was found to release less total volatile organic compounds (VOCs) than acrylonitrile butadiene styrene (ABS) or other fused filaments [ 29 , 30 ].…”

Section: Methodsmentioning

confidence: 99%

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Photocatalytic Properties of Eco-Friendly ZnO Nanostructures on 3D-Printed Polylactic Acid Scaffolds

et al. 2021

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The present paper reports a novel approach for fabrication of eco-friendly ZnO nanoparticles onto three-dimensional (3D)-printed polylactic acid (PLA) scaffolds/structures. Several alcohol-based traditional Greek liquors were used to achieve the corrosion of metallic zinc collected from a typical galvanic anode to obtain photocatalytic active nanostructured ZnO, varying from water, to Greek “ouzo” and “raki”, and pure ethanol, in combination with “Baker’s ammonia” (ammonium bicarbonate), sold worldwide in every food store. The photocatalytic active ZnO nanostructures onto three-dimensional (3D)-printed PLA scaffolds were used to achieve the degradation of 50 ppm paracetamol in water, under UV irradiation. This study provides evidence that following the proposed low-cost, eco-friendly routes for the fabrication of large-scale photocatalysts, an almost 95% degradation of 50 ppm paracetamol in water can be achieved, making the obtained 3D ZnO/PLA structures excellent candidates for real life environmental applications. This is the first literature research report on a successful attempt of using this approach for the engineering of low-cost photocatalytic active elements for pharmaceutical contaminants in waters.

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Section: Introductionsupporting

confidence: 77%

Section: Methodsmentioning

confidence: 99%

Photocatalytic Properties of Eco-Friendly ZnO Nanostructures on 3D-Printed Polylactic Acid Scaffolds

et al. 2021

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“…Claus and Berglund [21] wrote that methanol is considered to be a positive lavour constituent in distilled spirits. Nevertheless, most researchers say methanol is colourless volatile compounds with a mild or bland odour and does not afect the lavour of distillates [10,32,36,37]. However, it is one of the most important compounds to control in the spirits due its dangerous efect to human health.…”

Section: Distillation -Innovative Applications and Modelingmentioning

confidence: 99%

Distillation Techniques in the Fruit Spirits Production

Spaho¹

2017

Distillation - Innovative Applications and Modeling

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During the distillation of the fermented fruit mash or juice, ethanol and water are the carriers of a huge number of the other volatile aroma compounds. Unique and distinctive lavour of the inal spirits depends on their quantity and quality. Fruit spirits have higher concentration of almost all types of volatile compounds with comparing to other types of distilled spirits. The art of distillation run is to obtain the best balance between congeners present. Two diferent types of distillation equipment are used for the production of fruit spirits: copper Charentais alembic and batch distillation columns. Although both distillation methods are based on the same theoretical principles, a diferent quantity of the lavour compounds of the inal spirits is produced by using diferent distillation equipment. The main diference was shown in diferent distributions of the methanol, n-propanol, higher alcohols and faty acid esters. Distillation methods need to be adjusted for each fruit spirits regardless to distillation equipment employed because fermented mash of diferent fruit varieties has a diferent requirement for distilling. Alembic stills yield beter aroma and more characteristic fruit distillates but are slow and require more labour. Column still cleans the distillate giving a decent aroma and higher concentration of alcohol.

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“…These spirits do not contain any aniseed as does the Greek drink ouzo or the Turkish raki. 20 These are similar to other Mediterranean alcoholic beverages, such as Spanish pomace and Italian grappa, in terms of organoleptic properties, chemical composition and manufacturing techniques. The final ready-to-consume product of raki or tsipouro contains approximately a 40-65% of alcohol by volume.…”

Section: Introductionmentioning

confidence: 58%