Among all alcohol liqueurs, brandies from drupaceous plants are characterized with the highest level of hydro cyanic acid, benzaldehyde and ethylcarbamate. In fruit brandies ethylcarbamate mainly originates from hydro cyanic acid during the processes of alcohol fermentation of crushed fruit and its preservation, distillation and ripening of the brandy. Hydro cyanic acid and benzaldehyde arise from the hydrolysis of amygdaline that is found exist in the heart of fruit stones and seeds, as well as from the hydrolysis of prunasine from the skin and flesh of drupaceous plants. The content of amygdaline and prunazine depends on the type of fruit, which corresponds to the potential content of hydro cyanic acid and benzaldehyde in the brandy that corresponds the stoichiometric ratio 1:3.94. The content of the aldehydes: furfural and benzaldehyde in plum brandy, strong plum brandy, young brandy, of domestic production in the various regions of Serbia were analyzed in this paper.
Među svim alkoholnim pićima, rakije od koštičavog voća odlikuju se najvećim sadržajem cijanovodonične kiseline, benzaldehida i etil-karbamata. U voćnim rakijama etil-karbamat pretežno nastaje od cijanovodonične kiseline tokom alkoholnog vrenja kljuka i njegovog čuvanja, zatim tokom destilacije, kao i za vreme odležavanja rakije. Cijanovodonična kiselina i benzaldehid nastaju hidrolizom amigdalina koji se nalazi u jezgru koštica i semenki voća, kao i hidrolizom prunazina iz pokožice i mesnog dela koštičavog voća. Sadržaj amigdalina i prunazina zavisi od vrste i sorte voća, što uslovljava različit sadržaj cijanovodonične kiseline i benzaldehida u rakiji, koji ma odgovara stehiometrijski odnos 1:3,94. U radu je ispitivan sadržaj aldehida furfurala i benzaldehida u rakiji šljivovici, prepečenici i mladoj rakiji domaće proizvodnje, sa različitih lokaliteta u Srbiji.
TY - JOUR
AU - Rajković, Miloš
AU - Perić, Lazar
PY - 2005
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/957
AB - Among all alcohol liqueurs, brandies from drupaceous plants are characterized with the highest level of hydro cyanic acid, benzaldehyde and ethylcarbamate. In fruit brandies ethylcarbamate mainly originates from hydro cyanic acid during the processes of alcohol fermentation of crushed fruit and its preservation, distillation and ripening of the brandy. Hydro cyanic acid and benzaldehyde arise from the hydrolysis of amygdaline that is found exist in the heart of fruit stones and seeds, as well as from the hydrolysis of prunasine from the skin and flesh of drupaceous plants. The content of amygdaline and prunazine depends on the type of fruit, which corresponds to the potential content of hydro cyanic acid and benzaldehyde in the brandy that corresponds the stoichiometric ratio 1:3.94. The content of the aldehydes: furfural and benzaldehyde in plum brandy, strong plum brandy, young brandy, of domestic production in the various regions of Serbia were analyzed in this paper.
AB - Među svim alkoholnim pićima, rakije od koštičavog voća odlikuju se najvećim sadržajem cijanovodonične kiseline, benzaldehida i etil-karbamata. U voćnim rakijama etil-karbamat pretežno nastaje od cijanovodonične kiseline tokom alkoholnog vrenja kljuka i njegovog čuvanja, zatim tokom destilacije, kao i za vreme odležavanja rakije. Cijanovodonična kiselina i benzaldehid nastaju hidrolizom amigdalina koji se nalazi u jezgru koštica i semenki voća, kao i hidrolizom prunazina iz pokožice i mesnog dela koštičavog voća. Sadržaj amigdalina i prunazina zavisi od vrste i sorte voća, što uslovljava različit sadržaj cijanovodonične kiseline i benzaldehida u rakiji, koji ma odgovara stehiometrijski odnos 1:3,94. U radu je ispitivan sadržaj aldehida furfurala i benzaldehida u rakiji šljivovici, prepečenici i mladoj rakiji domaće proizvodnje, sa različitih lokaliteta u Srbiji.
PB - Savez hemijskih inženjera, Beograd
T2 - Hemijska industrija
T1 - The determination of furaldehyde and benzaldehyde in plum brandy
T1 - Određivanje aldehida - furfurala i benzaldehida u rakiji šljivovici
EP - 83
IS - 3-4
SP - 78
VL - 59
DO - 10.2298/HEMIND0504078R
ER -
@article{
author = "Rajković, Miloš and Perić, Lazar",
year = "2005",
abstract = "Among all alcohol liqueurs, brandies from drupaceous plants are characterized with the highest level of hydro cyanic acid, benzaldehyde and ethylcarbamate. In fruit brandies ethylcarbamate mainly originates from hydro cyanic acid during the processes of alcohol fermentation of crushed fruit and its preservation, distillation and ripening of the brandy. Hydro cyanic acid and benzaldehyde arise from the hydrolysis of amygdaline that is found exist in the heart of fruit stones and seeds, as well as from the hydrolysis of prunasine from the skin and flesh of drupaceous plants. The content of amygdaline and prunazine depends on the type of fruit, which corresponds to the potential content of hydro cyanic acid and benzaldehyde in the brandy that corresponds the stoichiometric ratio 1:3.94. The content of the aldehydes: furfural and benzaldehyde in plum brandy, strong plum brandy, young brandy, of domestic production in the various regions of Serbia were analyzed in this paper., Među svim alkoholnim pićima, rakije od koštičavog voća odlikuju se najvećim sadržajem cijanovodonične kiseline, benzaldehida i etil-karbamata. U voćnim rakijama etil-karbamat pretežno nastaje od cijanovodonične kiseline tokom alkoholnog vrenja kljuka i njegovog čuvanja, zatim tokom destilacije, kao i za vreme odležavanja rakije. Cijanovodonična kiselina i benzaldehid nastaju hidrolizom amigdalina koji se nalazi u jezgru koštica i semenki voća, kao i hidrolizom prunazina iz pokožice i mesnog dela koštičavog voća. Sadržaj amigdalina i prunazina zavisi od vrste i sorte voća, što uslovljava različit sadržaj cijanovodonične kiseline i benzaldehida u rakiji, koji ma odgovara stehiometrijski odnos 1:3,94. U radu je ispitivan sadržaj aldehida furfurala i benzaldehida u rakiji šljivovici, prepečenici i mladoj rakiji domaće proizvodnje, sa različitih lokaliteta u Srbiji.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "The determination of furaldehyde and benzaldehyde in plum brandy, Određivanje aldehida - furfurala i benzaldehida u rakiji šljivovici",
pages = "83-78",
number = "3-4",
volume = "59",
doi = "10.2298/HEMIND0504078R"
}
Rajković, M.,& Perić, L.. (2005). The determination of furaldehyde and benzaldehyde in plum brandy. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 59(3-4), 78-83.
https://doi.org/10.2298/HEMIND0504078R
Rajković M, Perić L. The determination of furaldehyde and benzaldehyde in plum brandy. in Hemijska industrija. 2005;59(3-4):78-83.
doi:10.2298/HEMIND0504078R .
Rajković, Miloš, Perić, Lazar, "The determination of furaldehyde and benzaldehyde in plum brandy" in Hemijska industrija, 59, no. 3-4 (2005):78-83,
https://doi.org/10.2298/HEMIND0504078R . .
