Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage
Само за регистроване кориснике
2021
Аутори
Smailagić, AnitaStanković, Dalibor
Vranješ-Đurić, Sanja
Veljović, Sonja
Dabić Zagorac, Dragana
Manojlović, Dragan D.
Natić, Maja
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd
Кључне речи:
Black locust / Cherry / Cyclic voltammetry / Differential pulse voltammetry / Fruit brandy / Mulberry / Myrobalan plum / OakИзвор:
Food Chemistry, 2021, 346Издавач:
- Elsevier
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200051 (Институт за општу и физичку хемију, Београд) (RS-MESTD-inst-2020-200051)
- EUREKA project E! 13303 MED-BIOTEST
Напомена:
- Supplementary material: https://cherry.chem.bg.ac.rs/handle/123456789/4456
Повезане информације:
DOI: 10.1016/j.foodchem.2020.128896
ISSN: 0308-8146
WoS: 000613922700013
Scopus: 2-s2.0-85099260811
Колекције
Институција/група
Inovacioni centar / Innovation CentreTY - JOUR AU - Smailagić, Anita AU - Stanković, Dalibor AU - Vranješ-Đurić, Sanja AU - Veljović, Sonja AU - Dabić Zagorac, Dragana AU - Manojlović, Dragan D. AU - Natić, Maja PY - 2021 UR - https://cherry.chem.bg.ac.rs/handle/123456789/4455 AB - Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd PB - Elsevier T2 - Food Chemistry T2 - Food Chemistry T2 - Food Chemistry T1 - Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage VL - 346 DO - 10.1016/j.foodchem.2020.128896 ER -
@article{ author = "Smailagić, Anita and Stanković, Dalibor and Vranješ-Đurić, Sanja and Veljović, Sonja and Dabić Zagorac, Dragana and Manojlović, Dragan D. and Natić, Maja", year = "2021", abstract = "Type of the wood used for the aging highly influences the quality of alcoholic beverages. In this research we explored the potential of cyclic voltammetry (CV) and differential pulse voltammetry (DPV) to establish fingerprints characteristic for each wood and to enable determining the type of the wood used in the aging process. Eleven different wood samples were used to prepare three different types of spirits during 15 months. The highest extraction rate was obtained during the first month, while further aging was followed with almost constant amount of extracted polyphenols. Black locust, myrobalan plum, and mulberry extracts were discriminated from the spirits aged in oak and wild cherry wood when statistical analysis was applied. Although clear classification of all samples was not achieved, this long term study demonstrated a potential of both CV and DPV for differentiating wood species used in the aging, hence in the quality control of spirits. © 2020 Elsevier Ltd", publisher = "Elsevier", journal = "Food Chemistry, Food Chemistry, Food Chemistry", title = "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage", volume = "346", doi = "10.1016/j.foodchem.2020.128896" }
Smailagić, A., Stanković, D., Vranješ-Đurić, S., Veljović, S., Dabić Zagorac, D., Manojlović, D. D.,& Natić, M.. (2021). Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry Elsevier., 346. https://doi.org/10.1016/j.foodchem.2020.128896
Smailagić A, Stanković D, Vranješ-Đurić S, Veljović S, Dabić Zagorac D, Manojlović DD, Natić M. Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage. in Food Chemistry. 2021;346. doi:10.1016/j.foodchem.2020.128896 .
Smailagić, Anita, Stanković, Dalibor, Vranješ-Đurić, Sanja, Veljović, Sonja, Dabić Zagorac, Dragana, Manojlović, Dragan D., Natić, Maja, "Influence of extraction time, solvent and wood specie on experimentally aged spirits – A simple tool to differentiate wood species used in cooperage" in Food Chemistry, 346 (2021), https://doi.org/10.1016/j.foodchem.2020.128896 . .