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
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