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GC-FID-MS Based Metabolomics to Access Plum Brandy Quality

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2021
osnovni rad (644.4Kb)
Authors
Ivanović, Stefan
Simić, Katarina
Tešević, Vele
Vujisić, Ljubodrag V.
Ljekočević, Marko
Gođevac, Dejan
Article (Published version)
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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 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.

Keywords:
GC-FID-MS / metabolomics / plum brandy / aroma compounds
Source:
Molecules, 2021, 26, 5, 1391-
Publisher:
  • MDPI
Funding / projects:
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200026 (University of Belgrade, Institute of Chemistry, Technology and Metallurgy - IChTM) (RS-200026)
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200168 (University of Belgrade, Faculty of Chemistry) (RS-200168)

DOI: 10.3390/molecules26051391

ISSN: 1420-3049

PubMed: 33807505

WoS: 000628418400001

Scopus: 2-s2.0-85103863320
[ Google Scholar ]
3
1
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/4575
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Ivanović, Stefan
AU  - Simić, Katarina
AU  - Tešević, Vele
AU  - Vujisić, Ljubodrag V.
AU  - Ljekočević, Marko
AU  - Gođevac, Dejan
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  - 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 and Vujisić, Ljubodrag V. and Ljekočević, Marko and Gođevac, Dejan",
year = "2021",
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 = "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., Vujisić, L. V., Ljekočević, M.,& Gođevac, D.. (2021). GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. in Molecules
MDPI., 26(5), 1391.
https://doi.org/10.3390/molecules26051391
Ivanović S, Simić K, Tešević V, Vujisić LV, Ljekočević M, Gođevac D. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. in Molecules. 2021;26(5):1391.
doi:10.3390/molecules26051391 .
Ivanović, Stefan, Simić, Katarina, Tešević, Vele, Vujisić, Ljubodrag V., Ljekočević, Marko, Gođevac, Dejan, "GC-FID-MS Based Metabolomics to Access Plum Brandy Quality" in Molecules, 26, no. 5 (2021):1391,
https://doi.org/10.3390/molecules26051391 . .

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