The determination of furaldehyde and benzaldehyde in plum brandy

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.