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Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars
- Source :
- Journal of the Serbian Chemical Society, Vol 84, Iss 12, Pp 1381-1390 (2019)
- Publication Year :
- 2019
- Publisher :
- Serbian Chemical Society, 2019.
-
Abstract
- During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.
- Subjects :
- Hexanoic acid
spirits
Ethyl acetate
Acetaldehyde
02 engineering and technology
General Chemistry
plum cultivars
010501 environmental sciences
Ethanol fermentation
destoning
01 natural sciences
3. Good health
Processing methods
lcsh:Chemistry
chemistry.chemical_compound
Horticulture
020401 chemical engineering
chemistry
lcsh:QD1-999
Cultivar
volatile compounds
sensory characteristics
0204 chemical engineering
spontaneous fermentation
0105 earth and related environmental sciences
Subjects
Details
- Language :
- English
- ISSN :
- 18207421 and 03525139
- Volume :
- 84
- Issue :
- 12
- Database :
- OpenAIRE
- Journal :
- Journal of the Serbian Chemical Society
- Accession number :
- edsair.doi.dedup.....d29310c3bed9b9ebc2a2480ca1b5c243