Open AccessThe determination of furaldehyde and benzaldehyde in plum brandy
Author(s) -
B Miloš Rajković,
Lazar Peric
Publication year - 2005
Publication title -
hemijska industrija
Language(s) - English
Resource type - Journals
eISSN - 2217-7426
pISSN - 0367-598X
DOI - 10.2298/hemind0504078r
Subject(s) - benzaldehyde , chemistry , furfural , hydrolysis , flesh , ripening , alcohol , food science , organic chemistry , catalysis
Among all alcohol liqueurs, brandies from drupaceous plants are characterized with the highest level of hydro cyanic acid, benzaldehyde and ethylcarbamate. In fruit brandies ethylcarbamate mainly originates from hydro cyanic acid during the processes of alcohol fermentation of crushed fruit and its preservation, distillation and ripening of the brandy. Hydro cyanic acid and benzaldehyde arise from the hydrolysis of amygdaline that is found exist in the heart of fruit stones and seeds, as well as from the hydrolysis of prunasine from the skin and flesh of drupaceous plants. The content of amygdaline and prunazine depends on the type of fruit, which corresponds to the potential content of hydro cyanic acid and benzaldehyde in the brandy that corresponds the stoichiometric ratio 1:3.94. The content of the aldehydes: furfural and benzaldehyde in plum brandy, strong plum brandy, young brandy, of domestic production in the various regions of Serbia were analyzed in this paper