The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače

2011
Authors
Nikićević, Ninoslav
Velickovic, Milovan
Jadranin, Milka

Vučković, Ivan

Novaković, Miroslav

Vujisić, Ljubodrag V.

Stanković, Miroslava

Urosevic, Ivan
Tešević, Vele

Article (Published version)
Metadata
Show full item recordAbstract
The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8-C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).
Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.
Keywords:
aroma / benzaldehyde / cherry brandy / GC/MS / cherry varietiesSource:
Journal of the Serbian Chemical Society, 2011, 76, 9, 1219-1228Publisher:
- Serbian Chemical Soc, Belgrade
Funding / projects:
- Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)
DOI: 10.2298/JSC101201109N
ISSN: 0352-5139
WoS: 000295659800004
Scopus: 2-s2.0-80053098195
Collections
Institution/Community
IHTMTY - JOUR AU - Nikićević, Ninoslav AU - Velickovic, Milovan AU - Jadranin, Milka AU - Vučković, Ivan AU - Novaković, Miroslav AU - Vujisić, Ljubodrag V. AU - Stanković, Miroslava AU - Urosevic, Ivan AU - Tešević, Vele PY - 2011 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/864 AB - The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8-C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05). AB - Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16. PB - Serbian Chemical Soc, Belgrade T2 - Journal of the Serbian Chemical Society T1 - The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy T1 - Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače VL - 76 IS - 9 SP - 1219 EP - 1228 DO - 10.2298/JSC101201109N ER -
@article{ author = "Nikićević, Ninoslav and Velickovic, Milovan and Jadranin, Milka and Vučković, Ivan and Novaković, Miroslav and Vujisić, Ljubodrag V. and Stanković, Miroslava and Urosevic, Ivan and Tešević, Vele", year = "2011", abstract = "The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8-C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05)., Ispitivane su hemijske i senzorske karakteristike rakije višnjevače proizvedene iz pet varijeteta višnje (Oblačinska, Celery's 16, Rexle, Heiman's Ruby i Heiman's Conserve) gajenih u Srbiji. Metodama gasne hromatografije i kombinacijom gasne hromatografije i masene spektrometrije u ekstrakatima identifikovana su 32 jedinjenja, 20 estara, benzaldehid, 6 terpena i 5 kiselina. Etil-estri C8-C18 kiselina su najobilniji u svim uzorcima. Sadržaj benzaldehida je određivan metodom tečne hromatografije uz UV detekciju. Prosečna količina benzaldehida u ispitivanim uzorcima bila je između 2,1 i 24,1 mg L-1. Ocene senzorskog ispitivanja rakija višnjevača su u rasponu od 17,30 do 18,05, dok je najbolje ocenjena (18,05) rakija proizvedena od varijeteta Celery's 16.", publisher = "Serbian Chemical Soc, Belgrade", journal = "Journal of the Serbian Chemical Society", title = "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy, Uticaj varijeteta višnje na hemijske i senzorne karakteristike rakije višnjevače", volume = "76", number = "9", pages = "1219-1228", doi = "10.2298/JSC101201109N" }
Nikićević, N., Velickovic, M., Jadranin, M., Vučković, I., Novaković, M., Vujisić, L. V., Stanković, M., Urosevic, I.,& Tešević, V.. (2011). The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society Serbian Chemical Soc, Belgrade., 76(9), 1219-1228. https://doi.org/10.2298/JSC101201109N
Nikićević N, Velickovic M, Jadranin M, Vučković I, Novaković M, Vujisić LV, Stanković M, Urosevic I, Tešević V. The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy. in Journal of the Serbian Chemical Society. 2011;76(9):1219-1228. doi:10.2298/JSC101201109N .
Nikićević, Ninoslav, Velickovic, Milovan, Jadranin, Milka, Vučković, Ivan, Novaković, Miroslav, Vujisić, Ljubodrag V., Stanković, Miroslava, Urosevic, Ivan, Tešević, Vele, "The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy" in Journal of the Serbian Chemical Society, 76, no. 9 (2011):1219-1228, https://doi.org/10.2298/JSC101201109N . .