Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars
2012
Аутори
Vulić, TodorNikićević, Ninoslav
Stanković, Ljubiša
Veličković, Milovan
Todosijević, Marina
Popović, Branko
Urošević, Ivan
Stanković, Miroslava
Beraha, Isidora
Tešević, Vele
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.
Кључне речи:
black currant / red currant / cultivar / fruit spirit / gas chromatographyИзвор:
Macedonian Journal of Chemistry and Chemical Engineering, 2012, 31, 2, 217-227Финансирање / пројекти:
- Биоактивни природни производи самониклих, гајених и јестивих биљака: одређивање структура и активности (RS-MESTD-Basic Research (BR or ON)-172053)
DOI: 10.20450/mjcce.2012.17
ISSN: 1857-5552
WoS: 000314145100005
Scopus: 2-s2.0-84873438414
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Vulić, Todor AU - Nikićević, Ninoslav AU - Stanković, Ljubiša AU - Veličković, Milovan AU - Todosijević, Marina AU - Popović, Branko AU - Urošević, Ivan AU - Stanković, Miroslava AU - Beraha, Isidora AU - Tešević, Vele PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2802 AB - The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies. T2 - Macedonian Journal of Chemistry and Chemical Engineering T1 - Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars EP - 227 IS - 2 SP - 217 VL - 31 DO - 10.20450/mjcce.2012.17 ER -
@article{ author = "Vulić, Todor and Nikićević, Ninoslav and Stanković, Ljubiša and Veličković, Milovan and Todosijević, Marina and Popović, Branko and Urošević, Ivan and Stanković, Miroslava and Beraha, Isidora and Tešević, Vele", year = "2012", abstract = "The chemical characteristics of fruit spirits produced from three black currant cultivars (Mailing Juel, Ometa and Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, a sensory evaluation of the spirit samples was performed using the Buxbaum model of positive rating. Fruit spirits produced from black currant cultivars displayed the highest contents of methanol (267.2-595.0 g/hl A.A.) and amyl alcohols (74.2-204.8 g/hl A.A.). Total sensory scores of currant brandies ranged between 17.60 and 18.40, while currant brandy produced from the Ben Sarek black currant cultivar received the highest score (18.40). All tested samples of currant brandies fulfilled EU requirements as regards their content of methanol and other components such as acetaldehyde, ethyl acetate, and high alcohols. The currant distillates were compared with other commercial spirits, including plum and grape brandies.", journal = "Macedonian Journal of Chemistry and Chemical Engineering", title = "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars", pages = "227-217", number = "2", volume = "31", doi = "10.20450/mjcce.2012.17" }
Vulić, T., Nikićević, N., Stanković, L., Veličković, M., Todosijević, M., Popović, B., Urošević, I., Stanković, M., Beraha, I.,& Tešević, V.. (2012). Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering, 31(2), 217-227. https://doi.org/10.20450/mjcce.2012.17
Vulić T, Nikićević N, Stanković L, Veličković M, Todosijević M, Popović B, Urošević I, Stanković M, Beraha I, Tešević V. Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars. in Macedonian Journal of Chemistry and Chemical Engineering. 2012;31(2):217-227. doi:10.20450/mjcce.2012.17 .
Vulić, Todor, Nikićević, Ninoslav, Stanković, Ljubiša, Veličković, Milovan, Todosijević, Marina, Popović, Branko, Urošević, Ivan, Stanković, Miroslava, Beraha, Isidora, Tešević, Vele, "Chemical and sensorial characteristics of fruit spirits produced from different black currant (ribes nigrum l.) And red currant (ribes rubrum l.) Cultivars" in Macedonian Journal of Chemistry and Chemical Engineering, 31, no. 2 (2012):217-227, https://doi.org/10.20450/mjcce.2012.17 . .