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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 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, F. Kuhača 20, HR-31000 Osijek, Hrvatska
Đurđica Ačkar orcid id orcid.org/0000-0003-4257-2907 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, F. Kuhača 20, HR-31000 Osijek, Hrvatska
Jurislav Babić orcid id orcid.org/0000-0002-6453-1850 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, F. Kuhača 20, HR-31000 Osijek, Hrvatska
Antun Jozinović orcid id 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 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, Vladimira Preloga 1, 31000 Osijek, Hrvatska
Drago Šubarić orcid id orcid.org/0000-0002-6956-5814 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, F. Kuhača 20, HR-31000 Osijek, Hrvatska


Puni tekst: engleski pdf 577 Kb

str. 34-42

preuzimanja: 703

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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

Podaci na drugim jezicima: hrvatski

Posjeta: 1.823 *