Chemical and sensory characterization of plum spirits obtained from cultivar Čačanska Rodna and its parent cultivars

Branko T. Popović, Olga V. Mitrović, Aleksandar P. Leposavić, Svetlana A. Paunović, Darko R. Jevremović, Ninoslav J. Nikićević, Vele V. Tesević

Abstract


During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits pro­duced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Čačanska Rodna and its parent cultivars – Stanley and Požegača were carried out. The plum spirits obtained from Čačanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenyl­ethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-but­anol and hexanoic acid in the spirits obtained from Čačanska Rodna cultivar were lower than the contents in the spirits from Požegača and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cul­tivar, has been significantly influenced by the presence of stones in the mash dur­ing processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Požegača (17.88), whereas in processing without stones, the best was Čačanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.


Keywords


plum cultivars; destoning; spontaneous fermentation; spirits; volatile compounds; sensory characteristics

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DOI: https://doi.org/10.2298/JSC190307061P

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