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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Fermentation-Basel

ISSN

2311-5637

e-ISSN

—

Svazek periodika

10

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

LT - Litevská republika

Počet stran výsledku

15

Strana od-do

—

Kód UT WoS článku

001233313500001

EID výsledku v databázi Scopus

2-s2.0-85193992835