Volatile components from old plum brandies
Vujisić, Ljubodrag V.
Article (Published version)
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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.
Keywords:plum brandy / aroma / GC/MS / ethyl esters
Source:Food Technology and Biotechnology, 2005, 43, 4, 367-372
- Faculty Food Technology Biotechnology, Zagreb