The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy

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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Bibliographic Details
Main Authors: NINOSLAV NIKIĆEVIĆ, MILOVAN VELIČKOVIĆ, MILKA JADRANIN, IVAN VUČKOVIĆ, MIROSLAV NOVAKOVIĆ, LJUBODRAG VUJISIĆ, MIROSLAVA STANKOVIĆ, IVAN UROŠEVIĆ, VELE TEŠEVIĆ
Format: Article
Language:English
Published: Serbian Chemical Society 2011-09-01
Series:Journal of the Serbian Chemical Society
Subjects:
aroma
benzaldehyde
cherry brandy
GC/MS
cherry varieties
Online Access:http://www.shd.org.rs/JSCS/Vol76/No9/04_4946_4198.pdf

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