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; online, 10.06.2021. - 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