@article{
author = "Tešević, Vele and Nikićević, Ninoslav and Jovanovic, A and Đoković, Dejan and Vujisić, Ljubodrag V. and Vučković, Ivan and Bonic, M",
year = "2005",
abstract = "Gas 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.",
publisher = "Faculty Food Technology Biotechnology, Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile components from old plum brandies",
volume = "43",
number = "4",
pages = "367-372",
url = "https://hdl.handle.net/21.15107/rcub_cherry_745"
}