![]() Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. ![]() Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin-β-citronellol and isopropyl acetate, Elise-limonene, myrcene benzyl acetate and isopropyl acetate, Szampion-β-citronellol, Idared-1,1-diethoxy-propane and Jonagored-ethyl trans-4-decanoate. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. ![]() The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor.
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