TY  - JOUR
AU  - Ivanović, Stefan
AU  - Simić, Katarina
AU  - Tešević, Vele
AU  - Vujisić, Ljubodrag V.
AU  - Ljekočević, Marko
AU  - Gođevac, Dejan
PY  - 2021
UR  - https://www.mdpi.com/1420-3049/26/5/1391
AB  - Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.
PB  - MDPI
T2  - Molecules
T2  - Molecules
T1  - GC-FID-MS based metabolomics to access plum brandy quality
VL  - 26
IS  - 5
SP  - 1391
DO  - 10.3390/molecules26051391
ER  - 

@article{
author = "Ivanović, Stefan and Simić, Katarina and Tešević, Vele and Vujisić, Ljubodrag V. and Ljekočević, Marko and Gođevac, Dejan",
year = "2021",
abstract = "Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.",
publisher = "MDPI",
journal = "Molecules, Molecules",
title = "GC-FID-MS based metabolomics to access plum brandy quality",
volume = "26",
number = "5",
pages = "1391",
doi = "10.3390/molecules26051391"
}

Ivanović, S., Simić, K., Tešević, V., Vujisić, L. V., Ljekočević, M.,& Gođevac, D.. (2021). GC-FID-MS based metabolomics to access plum brandy quality. in Molecules
MDPI., 26(5), 1391.
https://doi.org/10.3390/molecules26051391

Ivanović S, Simić K, Tešević V, Vujisić LV, Ljekočević M, Gođevac D. GC-FID-MS based metabolomics to access plum brandy quality. in Molecules. 2021;26(5):1391.
doi:10.3390/molecules26051391 .

Ivanović, Stefan, Simić, Katarina, Tešević, Vele, Vujisić, Ljubodrag V., Ljekočević, Marko, Gođevac, Dejan, "GC-FID-MS based metabolomics to access plum brandy quality" in Molecules, 26, no. 5 (2021):1391,
https://doi.org/10.3390/molecules26051391 . .

TY  - DATA
AU  - Ivanović, Stefan
AU  - Simić, Katarina
AU  - Tešević, Vele
AU  - Vujisić, Ljubodrag V.
AU  - Ljekočević, Marko
AU  - Gođevac, Dejan
PY  - 2021
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/4513
PB  - MDPI
T2  - Molecules
T1  - Supplementary data for the article: Ivanović, S.; Simić, K.; Tešević, V.; Vujisić, L.; Ljekočević, M.; Gođevac, D. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules 2021, 26 (5), 1391. https://doi.org/10.3390/molecules26051391.
UR  - https://hdl.handle.net/21.15107/rcub_cherry_4514
ER  - 

@misc{
author = "Ivanović, Stefan and Simić, Katarina and Tešević, Vele and Vujisić, Ljubodrag V. and Ljekočević, Marko and Gođevac, Dejan",
year = "2021",
publisher = "MDPI",
journal = "Molecules",
title = "Supplementary data for the article: Ivanović, S.; Simić, K.; Tešević, V.; Vujisić, L.; Ljekočević, M.; Gođevac, D. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules 2021, 26 (5), 1391. https://doi.org/10.3390/molecules26051391.",
url = "https://hdl.handle.net/21.15107/rcub_cherry_4514"
}

Ivanović, S., Simić, K., Tešević, V., Vujisić, L. V., Ljekočević, M.,& Gođevac, D.. (2021). Supplementary data for the article: Ivanović, S.; Simić, K.; Tešević, V.; Vujisić, L.; Ljekočević, M.; Gođevac, D. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules 2021, 26 (5), 1391. https://doi.org/10.3390/molecules26051391.. in Molecules
MDPI..
https://hdl.handle.net/21.15107/rcub_cherry_4514

Ivanović S, Simić K, Tešević V, Vujisić LV, Ljekočević M, Gođevac D. Supplementary data for the article: Ivanović, S.; Simić, K.; Tešević, V.; Vujisić, L.; Ljekočević, M.; Gođevac, D. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules 2021, 26 (5), 1391. https://doi.org/10.3390/molecules26051391.. in Molecules. 2021;.
https://hdl.handle.net/21.15107/rcub_cherry_4514 .

Ivanović, Stefan, Simić, Katarina, Tešević, Vele, Vujisić, Ljubodrag V., Ljekočević, Marko, Gođevac, Dejan, "Supplementary data for the article: Ivanović, S.; Simić, K.; Tešević, V.; Vujisić, L.; Ljekočević, M.; Gođevac, D. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules 2021, 26 (5), 1391. https://doi.org/10.3390/molecules26051391." in Molecules (2021),
https://hdl.handle.net/21.15107/rcub_cherry_4514 .

TY  - JOUR
AU  - Ljekočević, Marko
AU  - Jadranin, Milka
AU  - Stanković, Jovana
AU  - Popović, Branko
AU  - Nikićević, Ninoslav
AU  - Petrović, Aleksandar
AU  - Tešević, Vele
PY  - 2019
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/3047
AB  - Plum wines made from two cultivars of Prunus domestica L. (Požegača and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovača) were evaluated for their total phenolic and anthocyanin contents. LC–MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine
T2  - Journal of the Serbian Chemical Society
T1  - Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars
VL  - 84
IS  - 2
SP  - 141
EP  - 151
DO  - 10.2298/JSC180710096L
ER  - 

@article{
author = "Ljekočević, Marko and Jadranin, Milka and Stanković, Jovana and Popović, Branko and Nikićević, Ninoslav and Petrović, Aleksandar and Tešević, Vele",
year = "2019",
abstract = "Plum wines made from two cultivars of Prunus domestica L. (Požegača and Crvena ranka) and one cultivar of Prunus insititia L. (Trnovača) were evaluated for their total phenolic and anthocyanin contents. LC–MS/MS analysis based on specific MS transitions in the multiple reaction monitoring (MRM) mode was used for the identification and quantification of selected phenolic compounds. Catechin, chlorogenic and caffeic acids, as well as quercetin, were identified as the main polyphenols in plum wines. The total amount of phenolic compounds ranged from 1.24 to 1.58 g gallic acid equivalent per L. Among the examined wines, the Crvena ranka wine had a higher content of anthocyanins (12.31 mg cyanidin-3-glucoside equivalent per L). The antioxidant capacity of the wines was determined using the DPPH assay. The variations in the physicochemical characteristics, phenolic composition and DPPH radical scavenging activity of these wines are related to differences due to the different plum cultivars used in the preparation of each wine",
journal = "Journal of the Serbian Chemical Society",
title = "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars",
volume = "84",
number = "2",
pages = "141-151",
doi = "10.2298/JSC180710096L"
}

Ljekočević, M., Jadranin, M., Stanković, J., Popović, B., Nikićević, N., Petrović, A.,& Tešević, V.. (2019). Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in Journal of the Serbian Chemical Society, 84(2), 141-151.
https://doi.org/10.2298/JSC180710096L

Ljekočević M, Jadranin M, Stanković J, Popović B, Nikićević N, Petrović A, Tešević V. Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars. in Journal of the Serbian Chemical Society. 2019;84(2):141-151.
doi:10.2298/JSC180710096L .

Ljekočević, Marko, Jadranin, Milka, Stanković, Jovana, Popović, Branko, Nikićević, Ninoslav, Petrović, Aleksandar, Tešević, Vele, "Phenolic composition and DPPH radical scavenging activity of plum wine produced from three plum cultivars" in Journal of the Serbian Chemical Society, 84, no. 2 (2019):141-151,
https://doi.org/10.2298/JSC180710096L . .