The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače
2011
Аутори
Nikićević, NinoslavVeličković, Milovan
Jadranin, Milka
Vučković, Ivan M.
Novaković, Miroslav M.
Vujisić, Ljubodrag V.
Stanković, Miroslava
Urosevic, Ivan
Tešević, Vele
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).
Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.
Кључне речи:
aroma / benzaldehyde / benzaldehyde / cherry brandy / cherry brandy / GC/MS / GC/MS / cherry varieties / cherry varietiesИзвор:
Journal of the Serbian Chemical Society, 2011, 76, 9, 1219-1228Издавач:
- Serbian Chemical Soc, Belgrade
Финансирање / пројекти:
- Биоактивни природни производи самониклих, гајених и јестивих биљака: одређивање структура и активности (RS-MESTD-Basic Research (BR or ON)-172053)
DOI: 10.2298/JSC101201109N
ISSN: 0352-5139
WoS: 000295659800004
Scopus: 2-s2.0-80053098195
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Nikićević, Ninoslav AU - Veličković, Milovan AU - Jadranin, Milka AU - Vučković, Ivan M. AU - Novaković, Miroslav M. AU - Vujisić, Ljubodrag V. AU - Stanković, Miroslava AU - Urosevic, Ivan AU - Tešević, Vele PY - 2011 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1206 AB - The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05). AB - Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16. PB - Serbian Chemical Soc, Belgrade T2 - Journal of the Serbian Chemical Society T1 - The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy T1 - Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače VL - 76 IS - 9 SP - 1219 EP - 1228 DO - 10.2298/JSC101201109N ER -
@article{ author = "Nikićević, Ninoslav and Veličković, Milovan and Jadranin, Milka and Vučković, Ivan M. and Novaković, Miroslav M. and Vujisić, Ljubodrag V. and Stanković, Miroslava and Urosevic, Ivan and Tešević, Vele", year = "2011", abstract = "The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C(8)-C(18) acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L(-1). The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05)., Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.", publisher = "Serbian Chemical Soc, Belgrade", journal = "Journal of the Serbian Chemical Society", title = "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy, Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače", volume = "76", number = "9", pages = "1219-1228", doi = "10.2298/JSC101201109N" }
Nikićević, N., Veličković, M., Jadranin, M., Vučković, I. M., Novaković, M. M., Vujisić, L. V., Stanković, M., Urosevic, I.,& Tešević, V.. (2011). The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society Serbian Chemical Soc, Belgrade., 76(9), 1219-1228. https://doi.org/10.2298/JSC101201109N
Nikićević N, Veličković M, Jadranin M, Vučković IM, Novaković MM, Vujisić LV, Stanković M, Urosevic I, Tešević V. The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society. 2011;76(9):1219-1228. doi:10.2298/JSC101201109N .
Nikićević, Ninoslav, Veličković, Milovan, Jadranin, Milka, Vučković, Ivan M., Novaković, Miroslav M., Vujisić, Ljubodrag V., Stanković, Miroslava, Urosevic, Ivan, Tešević, Vele, "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy" in Journal of the Serbian Chemical Society, 76, no. 9 (2011):1219-1228, https://doi.org/10.2298/JSC101201109N . .
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