The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy | Zendy

Ninoslav Nikićević | Zendy; Miroslava Veličković | Zendy; Milka Jadranin | Zendy; Ivan Vučković | Zendy; Miroslav Novaković | Zendy; Ljubodrag Vujisić | Zendy; Miroslava Stanković | Zendy; Ivan Urošević | Zendy; Vele Tešević | Zendy

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The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy

Author(s) -

Ninoslav Nikićević,

Miroslava Veličković,

Milka Jadranin,

Ivan Vučković,

Miroslav Novaković,

Ljubodrag Vujisić,

Miroslava Stanković,

Ivan Urošević,

Vele Tešević

Publication year - 2011

Publication title -

journal of the serbian chemical society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.227

H-Index - 45

eISSN - 1820-7421

pISSN - 0352-5139

DOI - 10.2298/jsc101201109n

Subject(s) - chemistry , benzaldehyde , gas chromatography , terpene , chromatography , gas chromatography–mass spectrometry , mass spectrometry , organic chemistry , catalysis

The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography-mass spectrometry analysis of these distillates led to the identifi- cation of 32 components, including 20 esters, benzaldehyde, 6 terpenes and 5 acids. The ethyl esters of C8-C18 acids were the most abundant in all samples. The benz- aldehyde content was quantified by high performance liquid chromatography with UV detection. The average benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg L -1 . The total sensory scores of the cherry brandies ranged between 17.30 to 18.05, with the cherry brandy produced from the Celery's 16 variety receiving the highest score (18.05).

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