@article{
author = "Nikićević, Ninoslav and Jovanović, Anka and Đoković, Dejan and Vujisić, Ljubodrag V. and Vučković, Ivan and Bonić, Mirjana and Tešević, Vele",
year = "2005",
abstract = "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 components, including 46 esters, 7 hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C8–C18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols C3–C5 was determined., Metode plinske kromatografije i kombinacija plinske kromatografije i masene spektrometrije upotrijebljene su za detekciju hlapljivih komponenti u tri uzorka domaće šljivovice i jednom industrijski proizvedenom uzorku. Plinskokromatografskom metodom i kombinacijom plinskokromatografske i masene spektrometrijske analize ekstrakata identificirano je 99 komponenata, od čega su 46 esteri, 7 ugljikovodici (alkani i alkeni), 3 aldehidi, 9 alkoholi, 1 lakton, 1 keton, 8 acetali, 14 terpeni, 8 kiseline i 2 fenoli. U svim uzorcima dominantni su bili etil esteri C8-C18 kiselina. Osim toga određ|en je udeo metanola, etanola i viših alkohola C3-C5.",
publisher = "Croatia : University of Zagreb",
journal = "Food Technology and Biotechnology",
title = "Volatile Components from Old Plum Brandies, Hlapljivi sastojci šljivovice",
volume = "43",
number = "4",
pages = "367-372",
url = "https://hdl.handle.net/21.15107/rcub_cherry_745"
}