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https://doi.org/10.18047/poljo.24.2.5

Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells

Borislav Miličević ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Đurđica Ačkar   ORCID icon orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Jurislav Babić   ORCID icon orcid.org/0000-0002-6453-1850 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Antun Jozinović   ORCID icon orcid.org/0000-0001-9627-1013 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, F. Kuhača 20, HR-31000 Osijek, Hrvatska
Radoslav Miličević ; Progresys d.o.o., Ind. Park bb, HR-35400 Nova Gradiška, Croatia
Emil Petošić ; Zvečevo d.d., Food Industry, Kralja Zvonimira 1, HR-34000 Požega, Croatia
Toni Kujundžić ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, V. Preloga 1, HR-31000 Osijek, Croatia
Drago Šubarić   ORCID icon orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia

Puni tekst: engleski, pdf (577 KB) str. 34-42 preuzimanja: 113* citiraj
APA 6th Edition
Miličević, B., Ačkar, Đ., Babić, J., Jozinović, A., Miličević, R., Petošić, E., ... Šubarić, D. (2018). Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells. Poljoprivreda, 24 (2), 34-42. https://doi.org/10.18047/poljo.24.2.5
MLA 8th Edition
Miličević, Borislav, et al. "Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells." Poljoprivreda, vol. 24, br. 2, 2018, str. 34-42. https://doi.org/10.18047/poljo.24.2.5. Citirano 19.09.2019.
Chicago 17th Edition
Miličević, Borislav, Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Radoslav Miličević, Emil Petošić, Toni Kujundžić i Drago Šubarić. "Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells." Poljoprivreda 24, br. 2 (2018): 34-42. https://doi.org/10.18047/poljo.24.2.5
Harvard
Miličević, B., et al. (2018). 'Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells', Poljoprivreda, 24(2), str. 34-42. https://doi.org/10.18047/poljo.24.2.5
Vancouver
Miličević B, Ačkar Đ, Babić J, Jozinović A, Miličević R, Petošić E i sur. Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells. Poljoprivreda [Internet]. 2018 [pristupljeno 19.09.2019.];24(2):34-42. https://doi.org/10.18047/poljo.24.2.5
IEEE
B. Miličević, et al., "Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells", Poljoprivreda, vol.24, br. 2, str. 34-42, 2018. [Online]. https://doi.org/10.18047/poljo.24.2.5

Sažetak
Volatile organic compounds in honey represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. In addition, during fermentation, yeast synthesise volatiles also affecting aroma and quality of brandy. The aim of this research was to assess the impact of immobilized cell fermentation on volatile aroma of honey brandies produced from acacia and chestnut honey. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. The results showed that immobilized cell technique had resulted in honey brandies with lower ester contents, but significantly higher content of volatile organic compounds from honey.

Ključne riječi
immobilized yeast cells; honey brandy; aroma; sensory quality

Hrčak ID: 214179

URI
https://hrcak.srce.hr/214179

[hrvatski]

Posjeta: 210 *