Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak
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Popović, B.Gavrilović-Damnjanović, J.
Mitrović, O.
Ogašanović, D.
Nikićević, Ninoslav
Tešević, Vele
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In Serbia, besides 'Požegača' and autochthonous plum cultivars, some cultivars developed in Čačak are used for the production of plum brandy. 'Čačanska Lepotica' and 'Cačanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Čačanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Požegača' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum Jbrandy. This paper presents the study of influence of plum cultivars developed in Čačak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced p...lum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Čačanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Požegača'. With regard to the sensory characteristics, the brandy made from 'Čač anska Lepotica' was graded highest, whereas brandies produced from cultivars 'Požegača', 'Čačanska Rodna' and ' Čačanska Najbolja' followed.
Keywords:
Plum brandy / Plum cultivars bred in Cacak / Sensory evaluation / Volatile componentsSource:
Acta Horticulturae, 2009, 825, 575-582Collections
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Hemijski fakultet / Faculty of ChemistryTY - CONF AU - Popović, B. AU - Gavrilović-Damnjanović, J. AU - Mitrović, O. AU - Ogašanović, D. AU - Nikićević, Ninoslav AU - Tešević, Vele PY - 2009 UR - https://cherry.chem.bg.ac.rs/handle/123456789/104 AB - In Serbia, besides 'Požegača' and autochthonous plum cultivars, some cultivars developed in Čačak are used for the production of plum brandy. 'Čačanska Lepotica' and 'Cačanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Čačanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Požegača' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum Jbrandy. This paper presents the study of influence of plum cultivars developed in Čačak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced plum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Čačanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Požegača'. With regard to the sensory characteristics, the brandy made from 'Čač anska Lepotica' was graded highest, whereas brandies produced from cultivars 'Požegača', 'Čačanska Rodna' and ' Čačanska Najbolja' followed. C3 - Acta Horticulturae T1 - Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak VL - 825 SP - 575 EP - 582 DO - 10.17660/ActaHortic.2009.825.92 ER -
@conference{ author = "Popović, B. and Gavrilović-Damnjanović, J. and Mitrović, O. and Ogašanović, D. and Nikićević, Ninoslav and Tešević, Vele", year = "2009", abstract = "In Serbia, besides 'Požegača' and autochthonous plum cultivars, some cultivars developed in Čačak are used for the production of plum brandy. 'Čačanska Lepotica' and 'Cačanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Čačanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Požegača' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum Jbrandy. This paper presents the study of influence of plum cultivars developed in Čačak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced plum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Čačanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Požegača'. With regard to the sensory characteristics, the brandy made from 'Čač anska Lepotica' was graded highest, whereas brandies produced from cultivars 'Požegača', 'Čačanska Rodna' and ' Čačanska Najbolja' followed.", journal = "Acta Horticulturae", title = "Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak", volume = "825", pages = "575-582", doi = "10.17660/ActaHortic.2009.825.92" }
Popović, B., Gavrilović-Damnjanović, J., Mitrović, O., Ogašanović, D., Nikićević, N.,& Tešević, V.. (2009). Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak. in Acta Horticulturae, 825, 575-582. https://doi.org/10.17660/ActaHortic.2009.825.92
Popović B, Gavrilović-Damnjanović J, Mitrović O, Ogašanović D, Nikićević N, Tešević V. Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak. in Acta Horticulturae. 2009;825:575-582. doi:10.17660/ActaHortic.2009.825.92 .
Popović, B., Gavrilović-Damnjanović, J., Mitrović, O., Ogašanović, D., Nikićević, Ninoslav, Tešević, Vele, "Major volatile components and sensory characteristics of plum brandies produced from plum cultivars developed in cačak" in Acta Horticulturae, 825 (2009):575-582, https://doi.org/10.17660/ActaHortic.2009.825.92 . .