Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells

Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells

Volatile organic compounds in honey represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. In addition, during fermentation, yeast synthesise volatiles also affecting aroma and quality of brandy. The aim of this research was to assess the im...

Full description

Bibliographic Details
Main Authors: Borislav Miličević, Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Radoslav Miličević, Emil Petošić, Toni Kujundžić, Drago Šubarić
Format: Article
Language:English
Published: Faculty of Agrobitechnical Sciences Osijek 2018-01-01
Series:Poljoprivreda
Online Access:http://hrcak.srce.hr/file/313061
id doaj-7880e77faf6441728be6e6472a479542
record_format Article
spelling doaj-7880e77faf6441728be6e6472a4795422020-11-25T00:41:12ZengFaculty of Agrobitechnical Sciences OsijekPoljoprivreda1330-71421848-80802018-01-01242344210.18047/poljo.24.2.5214179Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cellsBorislav Miličević0Đurđica Ačkar1Jurislav Babić2Antun Jozinović3Radoslav Miličević4Emil Petošić5Toni Kujundžić6Drago Šubarić7Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, CroatiaSveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, F. Kuhača 20, HR-31000 Osijek, HrvatskaProgresys d.o.o., Ind. Park bb, HR-35400 Nova Gradiška, CroatiaZvečevo d.d., Food Industry, Kralja Zvonimira 1, HR-34000 Požega, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, V. Preloga 1, HR-31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, CroatiaVolatile organic compounds in honey represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. In addition, during fermentation, yeast synthesise volatiles also affecting aroma and quality of brandy. The aim of this research was to assess the impact of immobilized cell fermentation on volatile aroma of honey brandies produced from acacia and chestnut honey. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. The results showed that immobilized cell technique had resulted in honey brandies with lower ester contents, but significantly higher content of volatile organic compounds from honey.http://hrcak.srce.hr/file/313061
collection DOAJ
language English
format Article
sources DOAJ
author Borislav Miličević
Đurđica Ačkar
Jurislav Babić
Antun Jozinović
Radoslav Miličević
Emil Petošić
Toni Kujundžić
Drago Šubarić
spellingShingle Borislav Miličević
Đurđica Ačkar
Jurislav Babić
Antun Jozinović
Radoslav Miličević
Emil Petošić
Toni Kujundžić
Drago Šubarić
Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
Poljoprivreda
author_facet Borislav Miličević
Đurđica Ačkar
Jurislav Babić
Antun Jozinović
Radoslav Miličević
Emil Petošić
Toni Kujundžić
Drago Šubarić
author_sort Borislav Miličević
title Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
title_short Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
title_full Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
title_fullStr Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
title_full_unstemmed Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
title_sort aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells
publisher Faculty of Agrobitechnical Sciences Osijek
series Poljoprivreda
issn 1330-7142
1848-8080
publishDate 2018-01-01
description Volatile organic compounds in honey represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. In addition, during fermentation, yeast synthesise volatiles also affecting aroma and quality of brandy. The aim of this research was to assess the impact of immobilized cell fermentation on volatile aroma of honey brandies produced from acacia and chestnut honey. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. The results showed that immobilized cell technique had resulted in honey brandies with lower ester contents, but significantly higher content of volatile organic compounds from honey.
url http://hrcak.srce.hr/file/313061
work_keys_str_mv AT borislavmilicevic aromaprofileandsensoryqualityofhoneybrandyproducedbythefermentationprocesswithimmobilizedyeastcells
AT đurđicaackar aromaprofileandsensoryqualityofhoneybrandyproducedbythefermentationprocesswithimmobilizedyeastcells
AT jurislavbabic aromaprofileandsensoryqualityofhoneybrandyproducedbythefermentationprocesswithimmobilizedyeastcells
AT antunjozinovic aromaprofileandsensoryqualityofhoneybrandyproducedbythefermentationprocesswithimmobilizedyeastcells
AT radoslavmilicevic aromaprofileandsensoryqualityofhoneybrandyproducedbythefermentationprocesswithimmobilizedyeastcells
AT emilpetosic aromaprofileandsensoryqualityofhoneybrandyproducedbythefermentationprocesswithimmobilizedyeastcells
AT tonikujundzic aromaprofileandsensoryqualityofhoneybrandyproducedbythefermentationprocesswithimmobilizedyeastcells
AT dragosubaric aromaprofileandsensoryqualityofhoneybrandyproducedbythefermentationprocesswithimmobilizedyeastcells
_version_ 1725286657256587264

Similar Items