Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of th...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Zadružna Štampa d.d.
2021-12-01
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| Series: | Glasnik Zaštite Bilja |
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| Online Access: | https://hrcak.srce.hr/clanak/406164 |
| _version_ | 1797306818375974912 |
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| author | Jasna Mrvčić Antonija Trontel Karla Hanousek Čiča Nada Vahčić Ninoslav Nikićević Nermina Spaho Marin Mihaljević Žulj Aleksandar Brodski Vesna Jurak Mirela Krajnović Renata Sahor Vlasta Rubeša Vili Renata Petrović Damir Stanzer |
| author_facet | Jasna Mrvčić Antonija Trontel Karla Hanousek Čiča Nada Vahčić Ninoslav Nikićević Nermina Spaho Marin Mihaljević Žulj Aleksandar Brodski Vesna Jurak Mirela Krajnović Renata Sahor Vlasta Rubeša Vili Renata Petrović Damir Stanzer |
| author_sort | Jasna Mrvčić |
| collection | DOAJ |
| description | Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using the concentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spirits and lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe. |
| first_indexed | 2024-03-08T00:47:19Z |
| format | Article |
| id | doaj.art-a250750a910f4220aa7b15abf06a6a4d |
| institution | Directory Open Access Journal |
| issn | 0350-9664 2584-3265 |
| language | English |
| last_indexed | 2024-03-08T00:47:19Z |
| publishDate | 2021-12-01 |
| publisher | Zadružna Štampa d.d. |
| record_format | Article |
| series | Glasnik Zaštite Bilja |
| spelling | doaj.art-a250750a910f4220aa7b15abf06a6a4d2024-02-15T07:03:15ZengZadružna Štampa d.d.Glasnik Zaštite Bilja0350-96642584-32652021-12-014468089Chemical and sensorial characteristics of traditional fruit spirits from Southeast EuropeJasna Mrvčić0https://orcid.org/0000-0001-8066-5851Antonija Trontel1Karla Hanousek Čiča2Nada Vahčić3Ninoslav Nikićević4Nermina Spaho 5Marin Mihaljević Žulj6Aleksandar Brodski7Vesna Jurak8Mirela Krajnović9Renata Sahor 10Vlasta Rubeša Vili 11Renata Petrović 12Damir Stanzer13Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Faculty of Food Technology and Biotechnology, University of Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, CroatiaFaculty of Agriculture, University of Belgrade, SerbiaFaculty of Agriculture and Food Science, University of Sarajevo, Bosnia and HerzegovinaFaculty of Agriculture, University of Zagreb, CroatiaFaculty of Agriculture, University of Zagreb, CroatiaBadel 1862 d.d., Zagreb, CroatiaBadel 1862 d.d., Zagreb, CroatiaBadel 1862 d.d., Zagreb, CroatiaMinistry of Agriculture, Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, CroatiaSpirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using the concentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spirits and lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe.https://hrcak.srce.hr/clanak/406164senzory evaluationfruit spirithigher alcoholsfatty acids estersmetanol |
| spellingShingle | Jasna Mrvčić Antonija Trontel Karla Hanousek Čiča Nada Vahčić Ninoslav Nikićević Nermina Spaho Marin Mihaljević Žulj Aleksandar Brodski Vesna Jurak Mirela Krajnović Renata Sahor Vlasta Rubeša Vili Renata Petrović Damir Stanzer Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe Glasnik Zaštite Bilja senzory evaluation fruit spirit higher alcohols fatty acids esters metanol |
| title | Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe |
| title_full | Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe |
| title_fullStr | Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe |
| title_full_unstemmed | Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe |
| title_short | Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe |
| title_sort | chemical and sensorial characteristics of traditional fruit spirits from southeast europe |
| topic | senzory evaluation fruit spirit higher alcohols fatty acids esters metanol |
| url | https://hrcak.srce.hr/clanak/406164 |
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