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Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.)

Borislav Miličević ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Đurđica Ačkar   ORCID icon orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Jurislav Babić   ORCID icon orcid.org/0000-0002-6453-1850 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Antun Jozinović   ORCID icon orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Radoslav Miličević ; Progresys d.o.o., Nova Gradiška, Croatia
Emil Petošić ; Zvečevo d.d., Food Industry, Požega, Croatia
Toni Kujundžić ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture Osijek, Osijek, Croatia
Drago Šubarić   ORCID icon orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia

Puni tekst: engleski, pdf (288 KB) str. 5-9 preuzimanja: 70* citiraj
APA 6th Edition
Miličević, B., Ačkar, Đ., Babić, J., Jozinović, A., Miličević, R., Petošić, E., ... Šubarić, D. (2018). Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.). Technologica Acta, 11 (1), 5-9. Preuzeto s https://hrcak.srce.hr/208284
MLA 8th Edition
Miličević, Borislav, et al. "Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.)." Technologica Acta, vol. 11, br. 1, 2018, str. 5-9. https://hrcak.srce.hr/208284. Citirano 28.02.2020.
Chicago 17th Edition
Miličević, Borislav, Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Radoslav Miličević, Emil Petošić, Toni Kujundžić i Drago Šubarić. "Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.)." Technologica Acta 11, br. 1 (2018): 5-9. https://hrcak.srce.hr/208284
Harvard
Miličević, B., et al. (2018). 'Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.)', Technologica Acta, 11(1), str. 5-9. Preuzeto s: https://hrcak.srce.hr/208284 (Datum pristupa: 28.02.2020.)
Vancouver
Miličević B, Ačkar Đ, Babić J, Jozinović A, Miličević R, Petošić E i sur. Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.). Technologica Acta [Internet]. 2018 [pristupljeno 28.02.2020.];11(1):5-9. Dostupno na: https://hrcak.srce.hr/208284
IEEE
B. Miličević, et al., "Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.)", Technologica Acta, vol.11, br. 1, str. 5-9, 2018. [Online]. Dostupno na: https://hrcak.srce.hr/208284. [Citirano: 28.02.2020.]

Sažetak
The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from carob pods (Ceratonia siliqua L.) commonly grown in coastal Croatia. Distillate samples were produced both by classical and immobilized yeast technology. The aroma profile was determined using GC/FID and a sensory analysis was conducted according to the German DLG model. Results showed that a immobilized cell technique gave distillates with lower ester contents, nevertheless satisfying sensory quality.

Ključne riječi
immobilized yeast cells, carob distillate, aroma, sensory quality

Hrčak ID: 208284

URI
https://hrcak.srce.hr/208284

Posjeta: 151 *