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Gas‐chromatographic determination of volatile constituents in Yugoslav plum brandies
Author(s) -
Filajdić Mirko,
Djuković Jovan
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240712
Subject(s) - chemistry , acetaldehyde , chromatography , acetic acid , extraction (chemistry) , ethyl acetate , methanol , ethanol , organic chemistry
Abstract Gas‐chromatographic analysis, extraction and titration methods were used to determine the volatile components of 17 home‐made natural plum brandy samples as well as 14 samples of industrially‐produced plum brandy. The plum used for the production of Yugoslav plum brandies is Prunus domestica L. Eighteen alcohols, 23 esters and 21 organic acids were determined qualitatively and quantitatively. Eight aldehydes and nine ketones were only qualitatively determined. Apart from other components, the plum brandies analysed contained approximately 0.30 to 4.39 g of methanol/1; 0.40 g of 1‐propanol/1; 0.19 g of 2‐methyl‐1‐propanol/1; 0.05 g of 1‐butanol/1; 0.10 g of 2‐methyl‐1‐butanol/1; and 0.28 g of 3‐methyl‐1‐butanol/1. The plum brandies also contained approximately 0.50 g of ethyl acetate/1 and about 0.03 g of acetaldehyde/1. The concentration of the free carboxylic acids present was about 1.50 g/1. Acetic acid constituted about 90% v/v of the total acid concentration.