Charentaise distillation of cognac. Part I: Behavior of aroma compounds.

The Charentaise distillation plays an essential role in designing cognac aroma by extracting and selectively concentrating aroma compounds from the wine along with ethanol, in addition to promoting compound formation or degradation through different chemical reactions. This traditional mode of distillation still relies heavily on empirical knowledge and the impact of its different parameters on the composition of cognac is not fully elucidated. In this context, this study aimed to broaden the current knowledge on the behavior of aroma compounds throughout the two steps of the Charentaise distillation and to investigate the formation of aroma compounds during the operation, an aspect which is seldom considered.

Charentaise distillation of cognac. Part II: Process simulation and impact of recycling practices on the aroma composition of freshly distilled spirit.

A growing number of studies over the years has successfully employed computer simulation tools to understand, optimize and design spirit distillations. Amongst distilled spirits, cognac is a reputed wine spirit resulting from a double batch distillation process known as Charentaise distillation. This complex operation comprises the wine distillation (WD) and the brouillis distillation (BD), which are carried out in copper alembics.

Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry.

Application of plant-based sources for food, e.g. fava bean, is challenged by consumer acceptance.

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color.

The food industry, along with the consumers, is interested in plant-based diet because of its health benefits and environmental sustainability. Vicia faba L. (V.