Original scientific paper

Volatile Components from Old Plum Brandies

Vele Tešević ; Faculty of Chemistry, University of Belgrade, Studentski trg 16, SCG-11000 Belgrade, Serbia and Montenegro
Ninoslav Nikićević ; Faculty of Agriculture, University of Belgrade, Nemanjina 6, SCG-11080 Zemun, Serbia and Montenegro
Anka Jovanović ; Institute of Public Health, 29 Novembra 54a, SCG-11000 Belgrade, Serbia and Montenegro
Dejan Djoković ; Faculty of Chemistry, University of Belgrade, Studentski trg 16, SCG-11000 Belgrade, Serbia and Montenegro
Ljubodrag Vujisić ; Institute for Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, SCG-11000 Belgrade, Serbia and Montenegro
Ivan Vučković ; Institute of Public Health, Zmaj Jovina 30, SCG-2400 Subotica, Serbia and Montenegro
Mirjana Bonić

Abstract

Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99 components, including 46 esters, 7 hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C8–C18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols C3–C5 was determined.

Keywords

plum brandy; aroma; GC/MS; ethyl esters

Hrčak ID:

110576

URI

https://hrcak.srce.hr/110576

Publication date:

15.12.2005.

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