دورية أكاديمية
Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars
| العنوان: | Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars |
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| المؤلفون: | Popović Branko T., Mitrović Olga V., Leposavić Aleksandar P., Paunović Svetlana A., Jevremović Darko R., Nikićević Ninoslav J., Tešević Vele V. |
| المصدر: | Journal of the Serbian Chemical Society, Vol 84, Iss 12, Pp 1381-1390 (2019) |
| بيانات النشر: | Serbian Chemical Society, 2019. |
| سنة النشر: | 2019 |
| المجموعة: | LCC:Chemistry |
| مصطلحات موضوعية: | plum cultivars, destoning, spontaneous fermentation, spirits, volatile compounds, sensory characteristics, Chemistry, QD1-999 |
| الوصف: | 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 Čačanska Rodna and its parent cultivars – Stanley and Požegača were carried out. The plum spirits obtained from Čačanska 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 Čačanska Rodna cultivar were lower than the contents in the spirits from Požegača 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 Požegača (17.88), whereas in processing without stones, the best was Čačanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 0352-5139 1820-7421 |
| Relation: | https://doaj.org/toc/0352-5139; https://doaj.org/toc/1820-7421 |
| DOI: | 10.2298/JSC190307061P |
| URL الوصول: | https://doaj.org/article/a067e36b8804447c8d56c743288ac427 |
| رقم الأكسشن: | edsdoj.067e36b8804447c8d56c743288ac427 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 03525139 18207421 |
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| DOI: | 10.2298/JSC190307061P |