مورد إلكتروني
Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region
| العنوان: | Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region |
|---|---|
| المؤلفون: | Spaho, Nermina |
| المصدر: | Foods |
| بيانات النشر: | MDPI AG 2021 |
| تفاصيل مُضافة: | Spaho, Nermina Gaši, Fuad Leitner, Erich Blesić, Milenko Akagić, Asima Oručević Žuljević, Sanja Kurtović, Mirsad Đukić Ratković, Davorka Smajić Murtić, Mirela Fotirić-Akšić, Milica Meland, Mekjell |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production. |
| مصطلحات الفهرس: | Fruit spirits, Old apples, Old pears, Volatile aroma compounds, article |
| URL: | |
| الإتاحة: | Open access content. Open access content https://creativecommons.org/licenses/by/4.0 BY openAccess |
| ملاحظة: | Foods English |
| أرقام أخرى: | RSPST oai:aspace.agrif.bg.ac.rs:123456789/5875 2304-8158 10.3390/foods10061258 2-s2.0-85107785094 000666144300001 1305447130 |
| المصدر المساهم: | UIVERSITY OF BELGRADE From OAIster®, provided by the OCLC Cooperative. |
| رقم الأكسشن: | edsoai.on1305447130 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |