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IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS

Borislav Miličević ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Đurđica Ačkar orcid id orcid.org/0000-0003-4257-2907 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Jurislav Babić orcid id orcid.org/0000-0002-6453-1850 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Antun Jozinović orcid id orcid.org/0000-0001-9627-1013 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska
Mirjana Oroz ; Zvečevo d.d., Kralja Zvonimira 1, 34000 Požega, Hrvatska
Drago Šubarić orcid id orcid.org/0000-0002-6956-5814 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Osijek, Hrvatska


Puni tekst: hrvatski pdf 291 Kb

str. 49-55

preuzimanja: 317

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Puni tekst: engleski pdf 291 Kb

str. 49-55

preuzimanja: 329

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Sažetak

The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from two fig varieties commonly grown in Croatia (Petrovača bijela and Petrovača crna). Distillate samples were produced both by classical and immobilized yeast fermentation technology. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. Results showed that immobilized cell technique gives distillates with higher ethanol and lower ester contents, but of higher sensory quality. It is a promising technique for production of high quality fruit distillates.

Ključne riječi

immobilized yeast cells, fig, distillate, aroma, sensory quality

Hrčak ID:

182895

URI

https://hrcak.srce.hr/182895

Podaci na drugim jezicima: hrvatski

Posjeta: 1.628 *