Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region
Аутори
Spaho, NerminaGaši, Fuad
Leitner, Erich
Blesić, Milenko
Akagić, Asima
Oručević Žuljević, Sanja
Kurtović, Mirsad
Đukić Ratković, Davorka
Smajić Murtić, Mirela
Fotirić-Akšić, Milica
Meland, Mekjell
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was perf...ormed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.
Кључне речи:
Fruit spirits / Old apples / Old pears / Volatile aroma compoundsИзвор:
Foods, 2021, 10, 6, 1258-Издавач:
- MDPI AG
DOI: 10.3390/foods10061258
ISSN: 2304-8158
WoS: 000666144300001
Scopus: 2-s2.0-85107785094
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Spaho, Nermina AU - Gaši, Fuad AU - Leitner, Erich AU - Blesić, Milenko AU - Akagić, Asima AU - Oručević Žuljević, Sanja AU - Kurtović, Mirsad AU - Đukić Ratković, Davorka AU - Smajić Murtić, Mirela AU - Fotirić-Akšić, Milica AU - Meland, Mekjell PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5875 AB - This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production. PB - MDPI AG T2 - Foods T1 - Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region IS - 6 SP - 1258 VL - 10 DO - 10.3390/foods10061258 ER -
@article{ author = "Spaho, Nermina and Gaši, Fuad and Leitner, Erich and Blesić, Milenko and Akagić, Asima and Oručević Žuljević, Sanja and Kurtović, Mirsad and Đukić Ratković, Davorka and Smajić Murtić, Mirela and Fotirić-Akšić, Milica and Meland, Mekjell", year = "2021", abstract = "This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.", publisher = "MDPI AG", journal = "Foods", title = "Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region", number = "6", pages = "1258", volume = "10", doi = "10.3390/foods10061258" }
Spaho, N., Gaši, F., Leitner, E., Blesić, M., Akagić, A., Oručević Žuljević, S., Kurtović, M., Đukić Ratković, D., Smajić Murtić, M., Fotirić-Akšić, M.,& Meland, M.. (2021). Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region. in Foods MDPI AG., 10(6), 1258. https://doi.org/10.3390/foods10061258
Spaho N, Gaši F, Leitner E, Blesić M, Akagić A, Oručević Žuljević S, Kurtović M, Đukić Ratković D, Smajić Murtić M, Fotirić-Akšić M, Meland M. Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region. in Foods. 2021;10(6):1258. doi:10.3390/foods10061258 .
Spaho, Nermina, Gaši, Fuad, Leitner, Erich, Blesić, Milenko, Akagić, Asima, Oručević Žuljević, Sanja, Kurtović, Mirsad, Đukić Ratković, Davorka, Smajić Murtić, Mirela, Fotirić-Akšić, Milica, Meland, Mekjell, "Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region" in Foods, 10, no. 6 (2021):1258, https://doi.org/10.3390/foods10061258 . .