Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieve...d by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.
TY - JOUR
AU - Ivanović, Stefan
AU - Simić, Katarina
AU - Tešević, Vele V.
AU - Vujisić, Ljubodrag
AU - Ljekočević, Marko
AU - Gođevac, Dejan M.
PY - 2021
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/4575
AB - Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.
PB - Switzerland : Multidisciplinary Digital Publishing Institute (MDPI)
T2 - Molecules
T1 - GC-FID-MS Based Metabolomics to Access Plum Brandy Quality
VL - 26
IS - 5
SP - 1391
DO - 10.3390/molecules26051391
ER -
@article{
author = "Ivanović, Stefan and Simić, Katarina and Tešević, Vele V. and Vujisić, Ljubodrag and Ljekočević, Marko and Gođevac, Dejan M.",
year = "2021",
url = "https://cer.ihtm.bg.ac.rs/handle/123456789/4575",
abstract = "Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.",
publisher = "Switzerland : Multidisciplinary Digital Publishing Institute (MDPI)",
journal = "Molecules",
title = "GC-FID-MS Based Metabolomics to Access Plum Brandy Quality",
volume = "26",
number = "5",
pages = "1391",
doi = "10.3390/molecules26051391"
}
Ivanović, S., Simić, K., Tešević, V. V., Vujisić, L., Ljekočević, M.,& Gođevac, D. M. (2021). GC-FID-MS Based Metabolomics to Access Plum Brandy Quality.
Molecules
Switzerland : Multidisciplinary Digital Publishing Institute (MDPI)., 26(5), 1391.
https://doi.org/10.3390/molecules26051391
Ivanović S, Simić K, Tešević VV, Vujisić L, Ljekočević M, Gođevac DM. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules. 2021;26(5):1391
Ivanović Stefan, Simić Katarina, Tešević Vele V., Vujisić Ljubodrag, Ljekočević Marko, Gođevac Dejan M., "GC-FID-MS Based Metabolomics to Access Plum Brandy Quality" Molecules, 26, no. 5 (2021):1391,
https://doi.org/10.3390/molecules26051391 .
