The composition of selected volatile compounds in fermented mashes obtained from different varieties of plums

Paweł Satora , Iwona Drożdż , Paweł Sroka , Tomasz Tarko


The aim of this study was to determine the influence of plum variety (Wegierka Dabrowiecka, Wegierka Zwykla, Cacanska Lepotica, Stanley) on the volatile composition of spontaneously fermented plum mashes which after distillation could be used for plum brandies production. The GC-SPME was used for selected volatile components analysis. The variety of plums strongly influenced the vol atile composition of obtained fermented plum mashes. The highest concentration of ethanol, acetaldehyde and propanol was found in the Wegierka Dabrowiecka mashes, while ethyl acetate and acetic acid were present in increased amount in Wegierka Zwykla mashes. Other two mashes – Cacanska Lepotica and Stanley were characterized by the highest levels of isobutanol and amyl alcohols, and methanol, butanol, hexanol and 2-phenylalcohol, respectively.
Author Paweł Satora (FoFT / DoFTaTM)
Paweł Satora,,
- Department of Fermentation Technology and Technical Microbiology
, Iwona Drożdż (FoFT / DoFTaTM)
Iwona Drożdż,,
- Department of Fermentation Technology and Technical Microbiology
, Paweł Sroka (FoFT / DoFTaTM)
Paweł Sroka,,
- Department of Fermentation Technology and Technical Microbiology
, Tomasz Tarko (FoFT / DoFTaTM)
Tomasz Tarko,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
NoSpecial Issue
Publication size in sheets0.5
Keywords in Englishslivovitz, plum mashes, spontane ous fermentation, volatile compounds
ASJC Classification1106 Food Science
Internal identifierWTŻ/2013/9
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*
Additional fields
FinansowanieThis research was financed in part by the Polish Ministry of Science and Higher Education in 2012-2014 as scientific project number IP2011 048371.
OświadczenieP. Satora, I. Drozdz, P. Sroka, T. Tarko
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