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Analysis of institutional authors

García-Llobodanin LAuthorRoca JAuthorLopez JAuthorLopez, FranciscoCorresponding Author

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June 12, 2020
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The lack of reproducibility of different distillation techniques and its impact on pear spirit composition

Publicated to:International Journal Of Food Science And Technology. 46 (9): 1956-1963 - 2011-09-01 46(9), DOI: 10.1111/j.1365-2621.2011.02707.x

Authors: Garcia-Llobodanin, Laura; Roca, Jordi; Ramon Lopez, Jose; Ricardo Perez-Correa, Jose; Lopez, Francisco

Affiliations

Pontificia Univ Catolica Chile, Dept Ingn Quim & Bioproc, Santiago 22, Chile - Author
Pontificia Universidad Católica de Chile - Author
Univ Rovira & Virgili, Dept Engn Elect Elect & Automat, Tarragona 43007, Spain - Author
Univ Rovira & Virgili, Dept Engn Quim, Fac Enol, Tarragona 43007, Spain - Author
Universitat Rovira i Virgili - Author
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Abstract

We analysed the impact of operation variability on the composition of pear spirits obtained with a Charentais alembic and a packed distillation column. Lack of reproducibility significantly affected the spirits' compositions, with batch distillation columns more difficult to operate reproducibly vs. traditional alembics. The composition of column distilled spirits differed more in esters, such as ethyl octanoate, ethyl decanoate and ethyl palmitate. In turn, alembic spirit compositions differed more in acetaldehyde and acetal. Moreover, column distilled spirits contained four times more esters, 20% more higher alcohols, 40% less acetaldehyde and 10% less methanol than alembic spirits. Spirits distilled with a rectification column were more concentrated in ethanol than alembic distilled spirits, although both distillation systems recovered the same amount of ethanol in the heart fraction. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.

Keywords

AlembicDistillation dynamicsPacked columnPear spirit

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal International Journal Of Food Science And Technology due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2011, it was in position , thus managing to position itself as a Q1 (Primer Cuartil), in the category Industrial and Manufacturing Engineering. Notably, the journal is positioned above the 90th percentile.

From a relative perspective, and based on the normalized impact indicator calculated from the Field Citation Ratio (FCR) of the Dimensions source, it yields a value of: 2.84, which indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-18, the following number of citations:

  • WoS: 34
  • Scopus: 39
  • Europe PMC: 1

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-07-18:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 51 (PlumX).

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Chile.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (GARCIA LLOBODANIN, LAURA) and Last Author (López Bonillo, Francisco).

the author responsible for correspondence tasks has been López Bonillo, Francisco.