Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43929278" target="_blank" >RIV/60461373:22330/24:43929278 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2311-5637/10/5/235" target="_blank" >https://www.mdpi.com/2311-5637/10/5/235</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation10050235" target="_blank" >10.3390/fermentation10050235</a>

Result language

angličtina

Original language name

Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale

Original language description

The specific sensory properties attributed to distillates from different plum varieties are intricately linked to aromatic substances, fruit quality, and technology employed during production. This study compares four plum brandies, each made from a renowned plum variety: Presenta, Valjevka, Čačanská lepotica, and Čačanská rodná on a production scale. Analytical and sensory profiles were assessed using GC-FID, an available analytical method advantageous for monitoring industrial fruit distillate production. Between 71 and 85 analytes were detected in the distillates, with the Presenta plum distillate containing the highest number of substances. Statistically significant differences in analyte concentration between plum varieties (p &lt; 0.05) were observed for 11 analytes. The comparison of analytical profiles and sensory evaluation revealed that a high concentration of 1-propanol, despite its negative sensory perception, significantly impacts the overall perception of a distillate, contrasting with substances like acetaldehyde and propyl acetate, which have positive sensory evaluations but lesser significance in content. Our work identified key compounds and procedures that can be used as benchmarks for production of plum brandy with positive sensory evaluation. These findings demonstrate the broad application potential of GC-FID in fruit distillate production as an independent tool for aromatic profile assessment and quality control. © 2024 by the authors.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation-Basel

ISSN

2311-5637

e-ISSN

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Volume of the periodical

10

Issue of the periodical within the volume

5

Country of publishing house

LT - LITHUANIA

Number of pages

15

Pages from-to

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UT code for WoS article

001233313500001

EID of the result in the Scopus database

2-s2.0-85193992835