Izvorni znanstveni članak
https://doi.org/10.31727/gzb.44.6.9
Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Jasna Mrvčić
orcid.org/0000-0001-8066-5851
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Antonija Trontel
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Karla Hanousek Čiča
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Nada Vahčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ninoslav Nikićević
; Faculty of Agriculture, University of Belgrade, Serbia
Nermina Spaho
; Faculty of Agriculture and Food Science, University of Sarajevo, Bosnia and Herzegovina
Marin Mihaljević Žulj
; Faculty of Agriculture, University of Zagreb, Croatia
Aleksandar Brodski
; Faculty of Agriculture, University of Zagreb, Croatia
Vesna Jurak
; Badel 1862 d.d., Zagreb, Croatia
Mirela Krajnović
; Badel 1862 d.d., Zagreb, Croatia
Renata Sahor
; Badel 1862 d.d., Zagreb, Croatia
Vlasta Rubeša Vili
; Ministry of Agriculture, Zagreb, Croatia
Renata Petrović
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Damir Stanzer
; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Puni tekst: engleski pdf 353 Kb
str. 80-89
preuzimanja: 271
citiraj
APA 6th Edition
Mrvčić, J., Trontel, A., Hanousek Čiča, K., Vahčić, N., Nikićević, N., Spaho, N., ... Stanzer, D. (2021). Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe. Glasnik Zaštite Bilja, 44. (6.), 80-89. https://doi.org/10.31727/gzb.44.6.9
MLA 8th Edition
Mrvčić, Jasna, et al. "Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe." Glasnik Zaštite Bilja, vol. 44., br. 6., 2021, str. 80-89. https://doi.org/10.31727/gzb.44.6.9. Citirano 16.08.2024.
Chicago 17th Edition
Mrvčić, Jasna, Antonija Trontel, Karla Hanousek Čiča, Nada Vahčić, Ninoslav Nikićević, Nermina Spaho, Marin Mihaljević Žulj, et al. "Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe." Glasnik Zaštite Bilja 44., br. 6. (2021): 80-89. https://doi.org/10.31727/gzb.44.6.9
Harvard
Mrvčić, J., et al. (2021). 'Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe', Glasnik Zaštite Bilja, 44.(6.), str. 80-89. https://doi.org/10.31727/gzb.44.6.9
Vancouver
Mrvčić J, Trontel A, Hanousek Čiča K, Vahčić N, Nikićević N, Spaho N i sur. Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe. Glasnik Zaštite Bilja [Internet]. 2021 [pristupljeno 16.08.2024.];44.(6.):80-89. https://doi.org/10.31727/gzb.44.6.9
IEEE
J. Mrvčić, et al., "Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe", Glasnik Zaštite Bilja, vol.44., br. 6., str. 80-89, 2021. [Online]. https://doi.org/10.31727/gzb.44.6.9
Preuzmi JATS datoteku
Sažetak
Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using the concentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spirits and lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe.
Ključne riječi
fruit spirit; higher alcohols; fatty acids esters; metanol; senzory evaluation
Hrčak ID:
267639
URI
https://hrcak.srce.hr/267639
Datum izdavanja:
15.12.2021.
Podaci na drugim jezicima:
hrvatski
Posjeta: 1.006
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