Skoči na glavni sadržaj

Glasnik Zaštite Bilja, Vol. 44. No. 6., 2021.

Izvorni znanstveni članak

https://doi.org/10.31727/gzb.44.6.9

Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe

Jasna Mrvčić orcid id orcid.org/0000-0001-8066-5851 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Antonija Trontel ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Karla Hanousek Čiča ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Nada Vahčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ninoslav Nikićević ; Faculty of Agriculture, University of Belgrade, Serbia
Nermina Spaho ; Faculty of Agriculture and Food Science, University of Sarajevo, Bosnia and Herzegovina
Marin Mihaljević Žulj ; Faculty of Agriculture, University of Zagreb, Croatia
Aleksandar Brodski ; Faculty of Agriculture, University of Zagreb, Croatia
Vesna Jurak ; Badel 1862 d.d., Zagreb, Croatia
Mirela Krajnović ; Badel 1862 d.d., Zagreb, Croatia
Renata Sahor ; Badel 1862 d.d., Zagreb, Croatia
Vlasta Rubeša Vili ; Ministry of Agriculture, Zagreb, Croatia
Renata Petrović ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Damir Stanzer ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Puni tekst: engleski pdf 353 Kb

str. 80-89

preuzimanja: 240

citiraj

Preuzmi JATS datoteku

Sažetak

Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using the concentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spirits and lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe.

Ključne riječi

fruit spirit; higher alcohols; fatty acids esters; metanol; senzory evaluation

Hrčak ID:

267639

URI

https://hrcak.srce.hr/267639

Datum izdavanja:

15.12.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 895 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 20 July 2021

Date accepted: 20 October 2021

Publication date: 14 December 2021

Volume: 44

Issue: 6

Pages: 80-89

DOI: 10.31727/gzb.44.6.9

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: fruit spirit

Keyword: higher alcohols

Keyword: fatty acids esters

Keyword: metanol

Keyword: senzory evaluation

Keywords:

Keyword: voćna rakija

Keyword: viši alkoholi

Keyword: esteri

Keyword: metanol

Keyword: senzorna evaluacija

Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe

Translated Title (hr): Kemijske i senzorne karakteristike tradicionalnih voćnih rakija jugoistočne Europe

Jasna Mrvčić[1]

Email: jmrvcic@pbf.hr

Antonija Trontel[1]

Email:

Karla Hanousek Čiča[1]

Email:

Nada Vahčić[1]

Email:

Ninoslav Nikićević[2]

Email:

Nermina Spaho[3]

Email:

Marin Mihaljević Žulj[4]

Email:

Aleksandar Brodski[4]

Email:

Vesna Jurak[5]

Email:

Mirela Krajnović[5]

Email:

Renata Sahor[5]

Email:

Vlasta Rubeša Vili[6]

Email:

Renata Petrović[1]

Email:

Damir Stanzer[1]

Email:

 

[1] Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

[2] Faculty of Agriculture, University of Belgrade, Serbia Faculty of Agriculture, University of Belgrade, Serbia

[3] Faculty of Agriculture and Food Science, University of Sarajevo, Bosnia and Herzegovina Faculty of Agriculture and Food Science, University of Sarajevo, Bosnia and Herzegovina

[4] Faculty of Agriculture, University of Zagreb, Croatia Faculty of Agriculture, University of Zagreb, Croatia

[5] Badel 1862 d.d., Zagreb, Croatia Badel 1862 d.d., Zagreb, Croatia

[6] Ministry of Agriculture, Zagreb, Croatia Ministry of Agriculture, Zagreb, Croatia

Abstract

Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using the concentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spirits and lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe.

Translated Abstract

Alkoholna pića su postala neizostavni dio većine gastronomskih kultura širom svijeta. Proizvodnja i potrošnja voćnih rakija, posebno rakija od šljiva i grožđa, kao i rakija od krušaka i jabuka, imaju dugu tradiciju u zemljama jugoistočne Europe. Cilj ovog istraživanja bio je procijeniti 47 voćnih rakija proizvedenih u malim destilerijama i industrijskim pogonima iz pet zemalja. Analiziran je sadržaj najčešćih hlapljivih spojeva (viši alkoholi, esteri masnih kiselina i metanol) te senzorna kvaliteta voćnih rakija. Kako bi se utvrdile sličnosti ili razlike između uzoraka alkoholnih pića na temelju veličine destilerije provedena je analiza glavnih komponenata (PCA) korištenjem koncentracija glavnih hlapljivih spojeva u uzorcima alkoholnih pića te senzorna procjena. Koncentracija metanola u svim uzorcima bila je ispod zakonske granice EU-a. Koncentracija metanola bila je najviša u rakijama od kruške Williams, a najniža u rakijama od grožđa. Distribucija uzoraka PCA potvrđuje dobru kvalitetu uzoraka iz malih destilerija (SD) i iz industrijskih postrojenja (IP), uz neke iznimke pojedinih uzoraka s utvrđenim nedostacima proizvedenih u nekim malim destilerijama. Rezultati senzorne evaluacije pokazuju visoku senzornu kvalitetu voćnih alkoholnih pića iz ovog dijela Europe.

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