engleski

Impact assessmentof the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of honey brandy

Volatile organic compounds in honey are grouped into the chemical categories such as aldehyde, ketone, acid, alcohol, hydrocarbon, norisoprenoids, terpenes and benzene compounds and their derivatives, furan and pyran derivatives. They represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. The aim of this research was to assess the impact of immobilized cell fermentation on volatile aroma of honey brandy. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. Results showed that immobilized cell technique gives honey brandies with lower ester contents, but significantly higher content of volatile organic compounds from honey.

immobilized yeast cells, honey brandy, aroma, sensory quality

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