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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 id 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 id 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 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 ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, V. Preloga 1, HR-31000 Osijek, Croatia
Drago Šubarić orcid id orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia

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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

https://hrcak.srce.hr/214179

Publication date:

19.12.2018.

Article data in other languages: croatian

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