1. Volatile Components from Old Plum Brandies
- Author
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Ninoslav Nikićević, Anka Jovanović, Dejan Djoković, Ljubodrag Vujisić, Ivan Vučković, Mirjana Bonić, and Vele Tešević
- Subjects
plum brandy ,aroma ,GC/MS ,ethyl esters ,Biotechnology ,TP248.13-248.65 ,Food processing and manufacture ,TP368-456 - 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. more...
- Published
- 2005