Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars
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...
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2019-01-01
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doaj-a067e36b8804447c8d56c743288ac4272020-11-25T02:31:42ZengSerbian Chemical Society Journal of the Serbian Chemical Society0352-51391820-74212019-01-0184121381139010.2298/JSC190307061P0352-51391900061PChemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivarsPopović Branko T.0Mitrović Olga V.1Leposavić Aleksandar P.2Paunović Svetlana A.3Jevremović Darko R.4Nikićević Ninoslav J.5Tešević Vele V.6Fruit Research Institute Čačak, Čačak, SerbiaFruit Research Institute Čačak, Čačak, SerbiaFruit Research Institute Čačak, Čačak, SerbiaFruit Research Institute Čačak, Čačak, SerbiaFruit Research Institute Čačak, Čačak, SerbiaFaculty of Agriculture, University in Belgrade, Zemun, SerbiaFaculty of Chemistry, University in Belgrade, Beograd, SerbiaDuring 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.http://www.doiserbia.nb.rs/img/doi/0352-5139/2019/0352-51391900061P.pdfplum cultivarsdestoningspontaneous fermentationspiritsvolatile compoundssensory characteristics |
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DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Popović Branko T. Mitrović Olga V. Leposavić Aleksandar P. Paunović Svetlana A. Jevremović Darko R. Nikićević Ninoslav J. Tešević Vele V. |
spellingShingle |
Popović Branko T. Mitrović Olga V. Leposavić Aleksandar P. Paunović Svetlana A. Jevremović Darko R. Nikićević Ninoslav J. Tešević Vele V. Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars Journal of the Serbian Chemical Society plum cultivars destoning spontaneous fermentation spirits volatile compounds sensory characteristics |
author_facet |
Popović Branko T. Mitrović Olga V. Leposavić Aleksandar P. Paunović Svetlana A. Jevremović Darko R. Nikićević Ninoslav J. Tešević Vele V. |
author_sort |
Popović Branko T. |
title |
Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars |
title_short |
Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars |
title_full |
Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars |
title_fullStr |
Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars |
title_full_unstemmed |
Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars |
title_sort |
chemical and sensory characterization of plum spirits obtained from cultivar čačanska rodna and its parent cultivars |
publisher |
Serbian Chemical Society |
series |
Journal of the Serbian Chemical Society |
issn |
0352-5139 1820-7421 |
publishDate |
2019-01-01 |
description |
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. |
topic |
plum cultivars destoning spontaneous fermentation spirits volatile compounds sensory characteristics |
url |
http://www.doiserbia.nb.rs/img/doi/0352-5139/2019/0352-51391900061P.pdf |
work_keys_str_mv |
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