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.
Keywords:
plum brandy / aroma / GC/MS / ethyl esters
Source:
Food Technology and Biotechnology, 2005, 43, 4, 367-372
TY - JOUR
AU - Nikićević, Ninoslav
AU - Jovanović, Anka
AU - Đoković, Dejan
AU - Vujisić, Ljubodrag V.
AU - Vučković, Ivan
AU - Bonić, Mirjana
AU - Tešević, Vele
PY - 2005
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/3927
AB - 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.
AB - 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.
PB - Croatia : University of Zagreb
T2 - Food Technology and Biotechnology
T1 - Volatile Components from Old Plum Brandies
T1 - Hlapljivi sastojci šljivovice
VL - 43
IS - 4
SP - 367
EP - 372
UR - https://hdl.handle.net/21.15107/rcub_cherry_745
ER -
@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"
}
Nikićević, N., Jovanović, A., Đoković, D., Vujisić, L. V., Vučković, I., Bonić, M.,& Tešević, V.. (2005). Volatile Components from Old Plum Brandies. in Food Technology and Biotechnology
Croatia : University of Zagreb., 43(4), 367-372.
https://hdl.handle.net/21.15107/rcub_cherry_745
Nikićević N, Jovanović A, Đoković D, Vujisić LV, Vučković I, Bonić M, Tešević V. Volatile Components from Old Plum Brandies. in Food Technology and Biotechnology. 2005;43(4):367-372.
https://hdl.handle.net/21.15107/rcub_cherry_745 .
Nikićević, Ninoslav, Jovanović, Anka, Đoković, Dejan, Vujisić, Ljubodrag V., Vučković, Ivan, Bonić, Mirjana, Tešević, Vele, "Volatile Components from Old Plum Brandies" in Food Technology and Biotechnology, 43, no. 4 (2005):367-372,
https://hdl.handle.net/21.15107/rcub_cherry_745 .
