AROMATIC PROFILE OF BULGARIAN GRAPE AND FRUIT (PLUM) BRANDIES
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
The aromatic profile of traditional Bulgarian brandies - grape and fruit (plum) was determined. The identification and quantification of the volatiles was performed by gas chromatography (GC-FID). The following compounds (purity > 99.0%) in the standard solution were included: acetaldehyde, acetone, ethyl acetate, methanol, isopropyl acetate, 1-propanol, 2-butanol, propyl acetate, 2-methyl-propanol, isobutanol, 1-butanol, isobutyl acetate, ethyl butyrate, butyl acetate, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl isovalerate, 1-pentanol, pentyl acetate, 1-hexanol, ethyl hexanoate, hexyl acetate, 1-heptanol, linalool oxide, phenyl acetate, ethyl caprylate, α-terpineol, nerol, β-citronellol, geraniol. In the grape brandy were identified 13 volatile compounds, and in the fruit (plum) brandy their number were 15. The total content of the groups of identified volatile compounds in grape brandy was as follows: esters - 294.10 mg/dm3; higher alcohols - 89.50 mg/dm3; terpenes - 3.49 mg/dm3. In fruit (plum) brandy was found a total ester content - 321.90 mg/dm3; higher alcohols - 64.00 mg/dm3; terpenes - 1.01 mg/dm3. The established content of methyl alcohol in grape (453.00 mg / dm3) and plum (973.00 mg / dm3) brandies prove their authenticity, and its concentration levels come within the legally regulated and indicate the safety of the product for consumption. The results of the analysis of fruit brandy showed higher ester content, compared with the grape brandy. Grape brandy contains more higher alcohols and terpenes, compared with the fruit brandy.
Authors and Affiliations
Dimitrov Dimitar
Keywords
Related Articles
- EP ID EP204355
- DOI -
- Views 74
- Downloads 0
ECOLOGIC BREEDING OF PIGS IN ROMANIA – MANGALITSA BREED
One of the general principles of ecologic production (in Romania we use the term ecologic instead of organic, biologic, natural) is that it deals with an activity related to the land. In the case of animal production, th...
EFFECTIVENESS OF CHEMICAL WASH INTERVENTIONS FOR KILLING SALMONELLA ENTERICA AND ESCHERICHIA COLI O157:H7 ON PARSLEY AND GREEN ONIONS
The effectiveness of selected antimicrobial solutions for killing Salmonella enterica and Escherichia coli O157:H7 on artificially inoculated parsley and green onions has been tested. Samples (25 g) of green onions and p...
INFLUENCE OF DRYING METHODS ON PHYSICO-CHEMICAL, CHEMICAL AND PASTING PROPERTIES OF CHIPS OF DIFFERENT CASSAVA VARIETIES
Cassava (Manihot esculenta Crantz), one of the major carbohydrate sources in developing countries is highly perishable and needs to be processed promptly. Processing it into chips will make it available for further proce...
INFLUENCE OF GREEN PRUNING OPERATIONS ON THE AROMATIC PROFILE OF RED WINES FROM STORGOZIA GRAPEVINE VARIETY
Gas chromatographic (GC-FID) study to determine the impact of green pruning operations on the aromatic profile of red wines from Storgozia grapevine variety was carried out. The wines examined were made from grapes subje...
COMPOSITION AND HYGIENIC QUALITY OF SUDANESE WHITE CHEESE PRODUCED BY SMALL SCALE IN RURAL AREA OF EASTERN SUDAN
This study was carried out to compare the chemical composition and microbiological quality of Sudanese white cheese produced by small-scale production units in rural areas of eastern Sudan (New Halfa). The study was base...