Abstract：
:Due to health concerns and legal matters, an investigation to limit phthalates esters (PEAs) in spirits is necessary. A lab still was used to perform pilot distillations according to the official method for brandy production in order to explore the repartition into the distilled fractions of each PAE. The process was divided in two steps: a première chauffe and a bonne chauffe. The former step included the cut into heads, heart and tails, while the latter into heads, brandy, secondes, and tails. The behaviour of each PAE during distillation was affected by its own chemical nature. Dibutyl phthalate (DBP) was entirely carried over into the distillate, while bis(2-ethylhexyl) phthalate (DEHP) only partially, and diisononyl phthalate (DINP) accumulated in the stillage. During the bonne chauffe, DBP and DEHP accumulated in the secondes more than in the brandy. A rectification step of the secondes was demonstrated to considerably reduce PAEs concentration.
journal_name
Food Chemjournal_title
Food chemistryauthors
Montevecchi G,Masino F,Di Pascale N,Vasile Simone G,Antonelli Adoi
10.1016/j.foodchem.2017.05.074subject
Has Abstractpub_date
2017-12-15 00:00:00pages
46-52eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30866-Xjournal_volume
237pub_type
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