Volatile components from old plum brandies
Нема приказа
Аутори
Tešević, VeleNikićević, Ninoslav
Jovanovic, A
Đoković, Dejan
Vujisić, Ljubodrag V.
Vučković, Ivan
Bonic, M
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
plum brandy / aroma / GC/MS / ethyl estersИзвор:
Food Technology and Biotechnology, 2005, 43, 4, 367-372Издавач:
- Faculty Food Technology Biotechnology, Zagreb
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - 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 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" }
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 .