TY  - 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 . .