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[9001922.] رقم البحث : 9001922 - |
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Studies on Aroma Sources in Ethanol During Fermentation and Distillation / دراسات على مصادر الرائحة في الكحول الايثيلى اثناء التخمر والتقطير |
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قطاع الدراسات الزراعية / |
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Egyptian sٍugar journal / / vol.10 - 5/7/2018 |
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اسماء فتحى محمود - مؤلف رئيسي |
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Ali A. Abdel-Hafez |
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Abdel-Naser. A. Zohri |
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sugar technology
fermentation |
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The bad smell of alcohol is caused by different aroma compounds, so we aimed to report herein the analysis of physico-chemical structures of beet and cane molasses used for ethanol production in Abo – Qurqas distillation factories, Egypt for determination of their chemical compounds which may be considered as a source of bad odor in ethanol production. Also, the effect of distillation and storage period of ethanol on developing of aroma compounds in ethanol was studied. |
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