The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery’s 16, Rexle, Heiman’s Ruby and Heiman’s Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography–mass spectrometry analysis of these distillates led to the ide...
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| Format: | Article |
| Language: | English |
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Serbian Chemical Society
2011-09-01
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| Series: | Journal of the Serbian Chemical Society |
| Subjects: | |
| Online Access: | http://www.shd.org.rs/JSCS/Vol76/No9/04_4946_4198.pdf |
| _version_ | 1828235251021774848 |
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| author | NINOSLAV NIKIĆEVIĆ MILOVAN VELIČKOVIĆ MILKA JADRANIN IVAN VUČKOVIĆ MIROSLAV NOVAKOVIĆ LJUBODRAG VUJISIĆ MIROSLAVA STANKOVIĆ IVAN UROŠEVIĆ VELE TEŠEVIĆ |
| author_facet | NINOSLAV NIKIĆEVIĆ MILOVAN VELIČKOVIĆ MILKA JADRANIN IVAN VUČKOVIĆ MIROSLAV NOVAKOVIĆ LJUBODRAG VUJISIĆ MIROSLAVA STANKOVIĆ IVAN UROŠEVIĆ VELE TEŠEVIĆ |
| author_sort | NINOSLAV NIKIĆEVIĆ |
| collection | DOAJ |
| description | The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery’s 16, Rexle, Heiman’s Ruby and Heiman’s Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography–mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8–C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery’s 16 variety receiving the highest score (18.05). |
| first_indexed | 2024-04-12T20:11:13Z |
| format | Article |
| id | doaj.art-277c706e6d5b410ea5aea9768417b0ee |
| institution | Directory Open Access Journal |
| issn | 0352-5139 |
| language | English |
| last_indexed | 2024-04-12T20:11:13Z |
| publishDate | 2011-09-01 |
| publisher | Serbian Chemical Society |
| record_format | Article |
| series | Journal of the Serbian Chemical Society |
| spelling | doaj.art-277c706e6d5b410ea5aea9768417b0ee2022-12-22T03:18:15ZengSerbian Chemical SocietyJournal of the Serbian Chemical Society0352-51392011-09-0176912191228The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandyNINOSLAV NIKIĆEVIĆMILOVAN VELIČKOVIĆMILKA JADRANINIVAN VUČKOVIĆMIROSLAV NOVAKOVIĆLJUBODRAG VUJISIĆMIROSLAVA STANKOVIĆIVAN UROŠEVIĆVELE TEŠEVIĆThe chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery’s 16, Rexle, Heiman’s Ruby and Heiman’s Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography–mass spectrometry analysis of these distillates led to the identification of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8–C18 acids were the most abundant in all samples. The benzaldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L-1. The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery’s 16 variety receiving the highest score (18.05).http://www.shd.org.rs/JSCS/Vol76/No9/04_4946_4198.pdfaromabenzaldehydecherry brandyGC/MScherry varieties |
| spellingShingle | NINOSLAV NIKIĆEVIĆ MILOVAN VELIČKOVIĆ MILKA JADRANIN IVAN VUČKOVIĆ MIROSLAV NOVAKOVIĆ LJUBODRAG VUJISIĆ MIROSLAVA STANKOVIĆ IVAN UROŠEVIĆ VELE TEŠEVIĆ The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy Journal of the Serbian Chemical Society aroma benzaldehyde cherry brandy GC/MS cherry varieties |
| title | The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy |
| title_full | The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy |
| title_fullStr | The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy |
| title_full_unstemmed | The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy |
| title_short | The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy |
| title_sort | effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy |
| topic | aroma benzaldehyde cherry brandy GC/MS cherry varieties |
| url | http://www.shd.org.rs/JSCS/Vol76/No9/04_4946_4198.pdf |
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