Agriculture, Vol. 24 No. 2, 2018.
Original scientific paper
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.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.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.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.org/0000-0002-6956-5814
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Abstract
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.
Keywords
immobilized yeast cells; honey brandy; aroma; sensory quality
Hrčak ID:
214179
URI
Publication date:
19.12.2018.
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