Volatile Components from Old Plum Brandies

Volatile Components from Old Plum Brandies

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...

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Bibliographic Details
Main Authors: Ninoslav Nikićević, Anka Jovanović, Dejan Djoković, Ljubodrag Vujisić, Ivan Vučković, Mirjana Bonić, Vele Tešević
Format: Article
Language:English
Published: University of Zagreb 2005-01-01
Series:Food Technology and Biotechnology
Subjects:
plum brandy
aroma
GC/MS
ethyl esters
Online Access:http://hrcak.srce.hr/file/162943

Internet

http://hrcak.srce.hr/file/162943

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