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Volatile components from old plum brandies

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Authors
Tešević, Vele
Nikićević, Ninoslav
Jovanovic, A
Đoković, Dejan
Vujisić, Ljubodrag V.
Vučković, Ivan
Bonic, M
Article (Published version)
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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.
Keywords:
plum brandy / aroma / GC/MS / ethyl esters
Source:
Food Technology and Biotechnology, 2005, 43, 4, 367-372
Publisher:
  • Faculty Food Technology Biotechnology, Zagreb

ISSN: 1330-9862

WoS: 000234084600008

Scopus: 2-s2.0-30444452499
[ Google Scholar ]
68
60
Handle
https://hdl.handle.net/21.15107/rcub_cherry_745
URI
https://cherry.chem.bg.ac.rs/handle/123456789/745
Collections
  • Publikacije
Institution/Community
Hemijski fakultet
TY  - JOUR
AU  - Tešević, Vele
AU  - Nikićević, Ninoslav
AU  - Jovanovic, A
AU  - Đoković, Dejan
AU  - Vujisić, Ljubodrag V.
AU  - Vučković, Ivan
AU  - Bonic, M
PY  - 2005
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/745
AB  - 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.
PB  - Faculty Food Technology Biotechnology, Zagreb
T2  - Food Technology and Biotechnology
T1  - Volatile components from old plum brandies
VL  - 43
IS  - 4
SP  - 367
EP  - 372
UR  - https://hdl.handle.net/21.15107/rcub_cherry_745
UR  - Kon_1698
ER  - 
@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, Kon_1698"
}
Tešević, V., Nikićević, N., Jovanovic, A., Đoković, D., Vujisić, L. V., Vučković, I.,& Bonic, M.. (2005). Volatile components from old plum brandies. in Food Technology and Biotechnology
Faculty Food Technology Biotechnology, Zagreb., 43(4), 367-372.
https://hdl.handle.net/21.15107/rcub_cherry_745
Tešević V, Nikićević N, Jovanovic A, Đoković D, Vujisić LV, Vučković I, Bonic M. Volatile components from old plum brandies. in Food Technology and Biotechnology. 2005;43(4):367-372.
https://hdl.handle.net/21.15107/rcub_cherry_745 .
Tešević, Vele, Nikićević, Ninoslav, Jovanovic, A, Đoković, Dejan, Vujisić, Ljubodrag V., Vučković, Ivan, Bonic, M, "Volatile components from old plum brandies" in Food Technology and Biotechnology, 43, no. 4 (2005):367-372,
https://hdl.handle.net/21.15107/rcub_cherry_745 .

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