The composition of selected volatile compounds in fermented mashes obtained from different varieties of plums
Paweł Satora , Iwona Drożdż , Paweł Sroka , Tomasz Tarko
AbstractThe 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.
|Journal series||Potravinárstvo, ISSN 1338-0230, (B 5 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||slivovitz, plum mashes, spontane ous fermentation, volatile compounds|
|Not used for evaluation||yes|
|Publication indicators||: 2014 = 0.037|
|Finansowanie||This research was financed in part by the Polish Ministry of Science and Higher Education in 2012-2014 as scientific project number IP2011 048371.|
|Oświadczenie||P. Satora, I. Drozdz, P. Sroka, T. Tarko|
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