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Pregled bibliografske jedinice broj: 1194617

Characterization of the Fermentation Process and Aroma Profile of Carob Brandy


Mrvčić, Jasna; Srečec, Siniša; Hanousek Čiča, Karla; Devčić, Borna; Petravić-Tominac, Vlatka; Trontel, Antonija; Bosiljkov, Tomislav; Blažić, Marijana; Čanadi Jurešić, Gordana; Stanzer, Damir
Characterization of the Fermentation Process and Aroma Profile of Carob Brandy // 10th Central European Congress on Food-Proceedings of CE-Food 2021 / Brka, Muhamed ; Sarić, Zlatan ; Oručević Žuljević, Sanja ; Omanović-Mikličanin, Enisa ; Taljić, Irzada ; Biber, Lejla ; Mujčinović, Alen (ur.).
Cham: Springer, 2022. str. 68-87 doi:10.1007/978-3-031-04797-8_7 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


CROSBI ID: 1194617 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Characterization of the Fermentation Process and Aroma Profile of Carob Brandy

Autori
Mrvčić, Jasna ; Srečec, Siniša ; Hanousek Čiča, Karla ; Devčić, Borna ; Petravić-Tominac, Vlatka ; Trontel, Antonija ; Bosiljkov, Tomislav ; Blažić, Marijana ; Čanadi Jurešić, Gordana ; Stanzer, Damir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
10th Central European Congress on Food-Proceedings of CE-Food 2021 / Brka, Muhamed ; Sarić, Zlatan ; Oručević Žuljević, Sanja ; Omanović-Mikličanin, Enisa ; Taljić, Irzada ; Biber, Lejla ; Mujčinović, Alen - Cham : Springer, 2022, 68-87

ISBN
978-3-031-04797-8

Skup
10th Central European Congress on Food (CEFood)

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 10-11.06.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fermentation, yeast, carob, carob brandy, distillate, fruit spirit

Sažetak
The possibility of producing carob brandy was investigated, focusing on the fermentation of carob and the preliminary characterization of the volatile components in the obtained distillates. Fermentations were carried out in carob mash with or without added nutrients by five Saccharomyces cerevisiae strains at three different temperatures. The obtained wine was subjected to fractional distillation in a copper still to produce carob spirit. Analysis of sugars and fermentation products was performed by high performance liquid chromatography. Gas chromatography and gas chromatography coupled with MS detection was used to analyze the volatile components of carob wine and brandy. Carob flour and the strains used can be efficiently used for the fermentation process to produce carob wine with ethanol content ranging from 46.4 to 50.5 gL−1 and corresponding yield coefficients ranging from 0.45 to 0.49 gg−1. More than ninety compounds detected in carob spirit ; ethyl 2-methyl butanoate, ethyl 2-methyl propanoate, ethyl cinnamate, ethyl hexanoate, beta-ionone, ethyl butanoate and ethyl octanoate, largely contribute to the bouquet of the spirit. Thus, a novel volatile spirit may be an additional product in the carob processing chain and represent a new potential, especially for small carob growers.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti



POVEZANOST RADA


Projekti:
HRZZ-IP-2013-11-3304 - Taksonomija, ekologija i uporaba rogača (Ceratonia siliqua L.) i lovora (Laurus nobilis L.) u Hrvatskoj (TEUCLIC) (Srečec, Siniša, HRZZ - 2013-11) ( POIROT)
IP-2018-01-9717 - Održiva proizvodnja biokemikalija iz sekundarnih lignoceluloznih sirovina (OPB-SLS/SPB-LCF) (Šantek, Božidar, HRZZ - 2018-01) ( POIROT)
EK-EFRR-KK.01.1.1.02.0005 - Atrij znanja (EK - KK.01.1.1.02) ( POIROT)

Ustanove:
Visoko gospodarsko učilište, Križevci,
Prehrambeno-biotehnološki fakultet, Zagreb,
Medicinski fakultet, Rijeka,
Veleučilište u Karlovcu

Poveznice na cjeloviti tekst rada:

doi link.springer.com link.springer.com

Poveznice na istraživačke podatke:

link.springer.com

Citiraj ovu publikaciju:

Mrvčić, Jasna; Srečec, Siniša; Hanousek Čiča, Karla; Devčić, Borna; Petravić-Tominac, Vlatka; Trontel, Antonija; Bosiljkov, Tomislav; Blažić, Marijana; Čanadi Jurešić, Gordana; Stanzer, Damir
Characterization of the Fermentation Process and Aroma Profile of Carob Brandy // 10th Central European Congress on Food-Proceedings of CE-Food 2021 / Brka, Muhamed ; Sarić, Zlatan ; Oručević Žuljević, Sanja ; Omanović-Mikličanin, Enisa ; Taljić, Irzada ; Biber, Lejla ; Mujčinović, Alen (ur.).
Cham: Springer, 2022. str. 68-87 doi:10.1007/978-3-031-04797-8_7 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Mrvčić, J., Srečec, S., Hanousek Čiča, K., Devčić, B., Petravić-Tominac, V., Trontel, A., Bosiljkov, T., Blažić, M., Čanadi Jurešić, G. & Stanzer, D. (2022) Characterization of the Fermentation Process and Aroma Profile of Carob Brandy. U: Brka, M., Sarić, Z., Oručević Žuljević, S., Omanović-Mikličanin, E., Taljić, I., Biber, L. & Mujčinović, A. (ur.)10th Central European Congress on Food-Proceedings of CE-Food 2021 doi:10.1007/978-3-031-04797-8_7.
@article{article, author = {Mrv\v{c}i\'{c}, Jasna and Sre\v{c}ec, Sini\v{s}a and Hanousek \v{C}i\v{c}a, Karla and Dev\v{c}i\'{c}, Borna and Petravi\'{c}-Tominac, Vlatka and Trontel, Antonija and Bosiljkov, Tomislav and Bla\v{z}i\'{c}, Marijana and \v{C}anadi Jure\v{s}i\'{c}, Gordana and Stanzer, Damir}, year = {2022}, pages = {68-87}, DOI = {10.1007/978-3-031-04797-8\_7}, keywords = {fermentation, yeast, carob, carob brandy, distillate, fruit spirit}, doi = {10.1007/978-3-031-04797-8\_7}, isbn = {978-3-031-04797-8}, title = {Characterization of the Fermentation Process and Aroma Profile of Carob Brandy}, keyword = {fermentation, yeast, carob, carob brandy, distillate, fruit spirit}, publisher = {Springer}, publisherplace = {Sarajevo, Bosna i Hercegovina} }
@article{article, author = {Mrv\v{c}i\'{c}, Jasna and Sre\v{c}ec, Sini\v{s}a and Hanousek \v{C}i\v{c}a, Karla and Dev\v{c}i\'{c}, Borna and Petravi\'{c}-Tominac, Vlatka and Trontel, Antonija and Bosiljkov, Tomislav and Bla\v{z}i\'{c}, Marijana and \v{C}anadi Jure\v{s}i\'{c}, Gordana and Stanzer, Damir}, year = {2022}, pages = {68-87}, DOI = {10.1007/978-3-031-04797-8\_7}, keywords = {fermentation, yeast, carob, carob brandy, distillate, fruit spirit}, doi = {10.1007/978-3-031-04797-8\_7}, isbn = {978-3-031-04797-8}, title = {Characterization of the Fermentation Process and Aroma Profile of Carob Brandy}, keyword = {fermentation, yeast, carob, carob brandy, distillate, fruit spirit}, publisher = {Springer}, publisherplace = {Sarajevo, Bosna i Hercegovina} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Conference Proceedings Citation Index - Science (CPCI-S)


Citati:





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