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Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region.
Spaho, Nermina; Gasi, Fuad; Leitner, Erich; Blesic, Milenko; Akagic, Asima; Zuljevic, Sanja Orucevic; Kurtovic, Mirsad; Ratkovic, Davorka Dukic; Murtic, Mirela Smajic; Aksic, Milica Fotiric; Meland, Mekjell.
Afiliación
  • Spaho N; Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina.
  • Gasi F; Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina.
  • Leitner E; Institute of Analytical Chemistry and Food Chemistry (6450), Graz University of Technology, 8010 Graz, Austria.
  • Blesic M; Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina.
  • Akagic A; Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina.
  • Zuljevic SO; Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina.
  • Kurtovic M; Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina.
  • Ratkovic DD; Disttllery BMB Delta, Jablanica, 173, 78405 Gradiska, Bosnia and Herzegovina.
  • Murtic MS; Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina.
  • Aksic MF; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
  • Meland M; Norwegian Institute of Bioeconomy Research, NIBIO Ullensvang, Ullensvangvegen 1003, N-5781 Lofthus, Norway.
Foods ; 10(6)2021 Jun 01.
Article en En | MEDLINE | ID: mdl-34205976
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, Zuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjaca, Lijepocvjetka, and Sarenika) and three pear cultivars (Budaljaca, Krakaca, and Kalicanka) 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 Sarenika 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 Masnjaca apple cultivars had the best sensory attributes. Budeljaca and Krakaca pears are promising cultivars as flavoring in spirits production.
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Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article