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Volatile components from old plum brandies

dc.creatorTešević, Vele
dc.creatorNikićević, Ninoslav
dc.creatorJovanovic, A
dc.creatorĐoković, Dejan
dc.creatorVujisić, Ljubodrag V.
dc.creatorVučković, Ivan
dc.creatorBonic, M
dc.date.accessioned2018-11-22T00:08:59Z
dc.date.available2018-11-22T00:08:59Z
dc.date.issued2005
dc.identifier.issn1330-9862
dc.identifier.urihttps://cherry.chem.bg.ac.rs/handle/123456789/745
dc.description.abstractGas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99 components, including 46 esters, 7 hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C-8-C-18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols (C-3-C-5) was determined.en
dc.publisherFaculty Food Technology Biotechnology, Zagreb
dc.rightsrestrictedAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceFood Technology and Biotechnology
dc.subjectplum brandyen
dc.subjectaromaen
dc.subjectGC/MSen
dc.subjectethyl estersen
dc.titleVolatile components from old plum brandiesen
dc.typearticle
dc.rights.licenseBY-NC
dcterms.abstractЈовановиц, A; Вујисић, Љубодраг; Тешевић, Веле; Бониц, М; Дјоковиц, Д; Никицевиц, Н; Вуцковиц, И;
dc.citation.volume43
dc.citation.issue4
dc.citation.spage367
dc.citation.epage372
dc.identifier.wos000234084600008
dc.citation.other43(4): 367-372
dc.citation.rankM23
dc.type.versionpublishedVersionen
dc.identifier.scopus2-s2.0-30444452499
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_cherry_745


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