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dc.creatorPopović, Branko
dc.creatorMitrović, Olga
dc.creatorLeposavić, Aleksandar
dc.creatorPaunović, Svetlana A.
dc.creatorJevremović, Darko
dc.creatorNikićević, Ninoslav
dc.creatorTešević, Vele
dc.date.accessioned2023-04-11T12:45:34Z
dc.date.available2023-04-11T12:45:34Z
dc.date.issued2019
dc.identifier.issn0352-5139
dc.identifier.urihttps://refri.institut-cacak.org/handle/123456789/410
dc.description.abstractDuring the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars - Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenyl-ethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.en
dc.publisherSrpsko hemijsko društvo, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceJournal of the Serbian Chemical Society
dc.subjectvolatile compoundsen
dc.subjectspontaneous fermentationen
dc.subjectspiritsen
dc.subjectsensory characteristicsen
dc.subjectplum cultivarsen
dc.subjectdestoningen
dc.titleChemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivarsen
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage1390
dc.citation.issue12
dc.citation.other84(12): 1381-1390
dc.citation.rankM23
dc.citation.spage1381
dc.citation.volume84
dc.identifier.doi10.2298/JSC190307061P
dc.identifier.fulltexthttp://refri.institut-cacak.org/bitstream/id/141/407.pdf
dc.identifier.rcubconv_1598
dc.identifier.scopus2-s2.0-85079530480
dc.identifier.wos000506674800004
dc.type.versionpublishedVersion


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