hrcak mascot   Srce   HID

Izvorni znanstveni članak

IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS

Borislav Miličević ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Đurđica Ačkar   ORCID icon 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 icon 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 icon orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Mirjana Oroz ; Zvečevo d.d., Food Industry, Kralja Zvonimira 1, 34000 Požega, Croatia
Drago Šubarić   ORCID icon orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia

Puni tekst: engleski, pdf (291 KB) str. 49-55 preuzimanja: 87* citiraj
APA 6th Edition
Miličević, B., Ačkar, Đ., Babić, J., Jozinović, A., Oroz, M. i Šubarić, D. (2017). IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS. Poljoprivreda, 23 (1), 49-55. Preuzeto s https://hrcak.srce.hr/182895
MLA 8th Edition
Miličević, Borislav, et al. "IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS." Poljoprivreda, vol. 23, br. 1, 2017, str. 49-55. https://hrcak.srce.hr/182895. Citirano 19.09.2019.
Chicago 17th Edition
Miličević, Borislav, Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Mirjana Oroz i Drago Šubarić. "IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS." Poljoprivreda 23, br. 1 (2017): 49-55. https://hrcak.srce.hr/182895
Harvard
Miličević, B., et al. (2017). 'IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS', Poljoprivreda, 23(1), str. 49-55. Preuzeto s: https://hrcak.srce.hr/182895 (Datum pristupa: 19.09.2019.)
Vancouver
Miličević B, Ačkar Đ, Babić J, Jozinović A, Oroz M, Šubarić D. IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS. Poljoprivreda [Internet]. 2017 [pristupljeno 19.09.2019.];23(1):49-55. Dostupno na: https://hrcak.srce.hr/182895
IEEE
B. Miličević, Đ. Ačkar, J. Babić, A. Jozinović, M. Oroz i D. Šubarić, "IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS", Poljoprivreda, vol.23, br. 1, str. 49-55, 2017. [Online]. Dostupno na: https://hrcak.srce.hr/182895. [Citirano: 19.09.2019.]
Puni tekst: hrvatski, pdf (291 KB) str. 49-55 preuzimanja: 133* citiraj
APA 6th Edition
Miličević, B., Ačkar, Đ., Babić, J., Jozinović, A., Oroz, M. i Šubarić, D. (2017). UTJECAJ FERMENTACIJE S IMOBILIZIRANIM STANICAMA KVASCA NA PROFIL AROME I SENZORSKU KVALITETU RAKIJA PROIZVEDENIH IZ DVIJU SORTI SMOKVE (Ficus carica L.). Poljoprivreda, 23 (1), 49-55. Preuzeto s https://hrcak.srce.hr/182895
MLA 8th Edition
Miličević, Borislav, et al. "UTJECAJ FERMENTACIJE S IMOBILIZIRANIM STANICAMA KVASCA NA PROFIL AROME I SENZORSKU KVALITETU RAKIJA PROIZVEDENIH IZ DVIJU SORTI SMOKVE (Ficus carica L.)." Poljoprivreda, vol. 23, br. 1, 2017, str. 49-55. https://hrcak.srce.hr/182895. Citirano 19.09.2019.
Chicago 17th Edition
Miličević, Borislav, Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Mirjana Oroz i Drago Šubarić. "UTJECAJ FERMENTACIJE S IMOBILIZIRANIM STANICAMA KVASCA NA PROFIL AROME I SENZORSKU KVALITETU RAKIJA PROIZVEDENIH IZ DVIJU SORTI SMOKVE (Ficus carica L.)." Poljoprivreda 23, br. 1 (2017): 49-55. https://hrcak.srce.hr/182895
Harvard
Miličević, B., et al. (2017). 'UTJECAJ FERMENTACIJE S IMOBILIZIRANIM STANICAMA KVASCA NA PROFIL AROME I SENZORSKU KVALITETU RAKIJA PROIZVEDENIH IZ DVIJU SORTI SMOKVE (Ficus carica L.)', Poljoprivreda, 23(1), str. 49-55. Preuzeto s: https://hrcak.srce.hr/182895 (Datum pristupa: 19.09.2019.)
Vancouver
Miličević B, Ačkar Đ, Babić J, Jozinović A, Oroz M, Šubarić D. UTJECAJ FERMENTACIJE S IMOBILIZIRANIM STANICAMA KVASCA NA PROFIL AROME I SENZORSKU KVALITETU RAKIJA PROIZVEDENIH IZ DVIJU SORTI SMOKVE (Ficus carica L.). Poljoprivreda [Internet]. 2017 [pristupljeno 19.09.2019.];23(1):49-55. Dostupno na: https://hrcak.srce.hr/182895
IEEE
B. Miličević, Đ. Ačkar, J. Babić, A. Jozinović, M. Oroz i D. Šubarić, "UTJECAJ FERMENTACIJE S IMOBILIZIRANIM STANICAMA KVASCA NA PROFIL AROME I SENZORSKU KVALITETU RAKIJA PROIZVEDENIH IZ DVIJU SORTI SMOKVE (Ficus carica L.)", Poljoprivreda, vol.23, br. 1, str. 49-55, 2017. [Online]. Dostupno na: https://hrcak.srce.hr/182895. [Citirano: 19.09.2019.]

Sažetak
The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from two fig varieties commonly grown in Croatia (Petrovača bijela and Petrovača crna). Distillate samples were produced both by classical and immobilized yeast fermentation technology. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. Results showed that immobilized cell technique gives distillates with higher ethanol and lower ester contents, but of higher sensory quality. It is a promising technique for production of high quality fruit distillates.

Ključne riječi
immobilized yeast cells; fig; distillate; aroma; sensory quality

Hrčak ID: 182895

URI
https://hrcak.srce.hr/182895

[hrvatski]

Posjeta: 348 *