Volatile Components from Old Plum Brandies

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...

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Bibliographic Details
Published inFood Technology and Biotechnology Vol. 43; no. 4; p. 367
Main Authors Tešević, Vele, Nikićević, Ninoslav, Jovanović, Anka, Djoković, Dejan, Vujisić, Ljubodrag, Vučković, Ivan, Bonić, Mirjana
Format Paper
LanguageCroatian
English
Published Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu 15.12.2005
Subjects
aroma
ethyl esters
GC/MS
plum brandy
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Summary: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.
Bibliography:110576
ISSN:1330-9862
1334-2606