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European Food Research and Technology : Volume 243, Issue 2, February 2017

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Chemical profile of spirits obtained by spontaneous fermentation of different varieties of plum fruits

Content Provider	Springer Nature Link
Author	Satora, Pawel Kostrz, Magdalena Sroka, Pawel Tarko, Tomasz
Copyright Year	2016
Abstract	The aim of this study was to characterize the chemical composition of plum spirits, derived from four varieties of plums (Węgierka Zwykła, Węgierka Dąbrowicka, Stanley and Čačanska Lepotica) after spontaneous fermentation. During fermentation, mashes were weighed daily to determine the weight loss. After fermentation, samples were distilled (simple and fractional) and analyzed using official, GC-FID and SPME–GC–MS methods. The obtained plum spirits differed significantly in chemical composition. Most favorable for the fermentation process were mashes obtained from Węgierka Dąbrowicka and Stanley plums, which contained relatively high levels of reducing sugars and free amino nitrogen, respectively. The best fermentation kinetics were shown by Stanley plum mashes, and the process lasted about 10 days. All fermented mashes were characterized by comparable consumption of sugars, from 96.1 to 97 %, and contained from 5.4 to 6.3 vol% ethanol. GC-FID and SPME–GC–MS analysis showed over 64 volatile components in analyzed plum spirits. In case of 24 of them the detected concentration exceeded odor threshold values in all samples. Six compounds (ethyl dodecanoate, benzyl acetate, methyl cinnamate, 1-heptanol, α-terpineol and benzothiazole) influenced the aroma of specific sample. The highest concentration of volatiles was found in Węgierka Zwykła spirits, including the highest levels of higher alcohols, ethyl hexanoate, ethyl octanoate, methyl dodecanoate, ethyl benzoate, 1-octanol, damascenone, α-terpineol, eugenol, 2-bornene, α-ocimene and others. Stanley spirits contained the lowest amounts of analyzed components quantitatively. All spirits gained similar scores in sensory evaluation—15.3–16.6 points.
Starting Page	489
Ending Page	499
Page Count	11
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	243
Issue Number	3
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-08-18
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Plum spirits Węgierka Zwykła Spontaneous fermentation Volatile compounds SPME–GC–MS Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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