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Pregled bibliografske jedinice broj: 759574

Volatile Compounds in Prošek Dessert Wines Produced from White and Red Grapes


Budić-Leto, Irena; Humar, Iva; Zdunić, Goran; Hribar, Janez; Zlatić, Emil
Volatile Compounds in Prošek Dessert Wines Produced from White and Red Grapes // Czech journal of food sciences, 33 (2015), 4; 354-360 doi:10.17221/28/2015-CJFS (međunarodna recenzija, članak, znanstveni)


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Naslov
Volatile Compounds in Prošek Dessert Wines Produced from White and Red Grapes

Autori
Budić-Leto, Irena ; Humar, Iva ; Zdunić, Goran ; Hribar, Janez ; Zlatić, Emil

Izvornik
Czech journal of food sciences (1212-1800) 33 (2015), 4; 354-360

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
aroma; HS-SPME-GC-MS; cv. Pošip; cv. Plavac mali

Sažetak
Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Sixty-one individual volatile compounds of Prošek were identified. Of these, nine compounds comprised over 95% of the total peak area of volatile aromas detected in Prošek: five esters and four alcohols. The remaining volatile compounds consisted of 11 alcohols, 11 esters, 10 terpenes, 8 aldehydes, 10 ketones, 4 acids, 1 lactone, and 1 norisoprenoide. Only 13 of the 61 aroma compounds showed significant differences between the varieties investigated. These results suggest that the characteristic aroma of Prošek is very complex and determined predominantly by the unique process of the grape drying.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekti:
091-0910468-0452 - Biotehnološki parametri proizvodnje vrhunskog dalmatinskog desertnog vina-prošek (Lovrić, Tomislav, MZOS ) ( CroRIS)

Ustanove:
Institut za jadranske kulture i melioraciju krša, Split

Profili:

Avatar Url Goran Zdunić (autor)

Avatar Url Iva Humar (autor)

Avatar Url Irena Budić-Leto (autor)

Citiraj ovu publikaciju:

Budić-Leto, Irena; Humar, Iva; Zdunić, Goran; Hribar, Janez; Zlatić, Emil
Volatile Compounds in Prošek Dessert Wines Produced from White and Red Grapes // Czech journal of food sciences, 33 (2015), 4; 354-360 doi:10.17221/28/2015-CJFS (međunarodna recenzija, članak, znanstveni)
Budić-Leto, I., Humar, I., Zdunić, G., Hribar, J. & Zlatić, E. (2015) Volatile Compounds in Prošek Dessert Wines Produced from White and Red Grapes. Czech journal of food sciences, 33 (4), 354-360 doi:10.17221/28/2015-CJFS.
@article{article, author = {Budi\'{c}-Leto, Irena and Humar, Iva and Zduni\'{c}, Goran and Hribar, Janez and Zlati\'{c}, Emil}, year = {2015}, pages = {354-360}, DOI = {10.17221/28/2015-CJFS}, keywords = {aroma, HS-SPME-GC-MS, cv. Po\v{s}ip, cv. Plavac mali}, journal = {Czech journal of food sciences}, doi = {10.17221/28/2015-CJFS}, volume = {33}, number = {4}, issn = {1212-1800}, title = {Volatile Compounds in Pro\v{s}ek Dessert Wines Produced from White and Red Grapes}, keyword = {aroma, HS-SPME-GC-MS, cv. Po\v{s}ip, cv. Plavac mali} }
@article{article, author = {Budi\'{c}-Leto, Irena and Humar, Iva and Zduni\'{c}, Goran and Hribar, Janez and Zlati\'{c}, Emil}, year = {2015}, pages = {354-360}, DOI = {10.17221/28/2015-CJFS}, keywords = {aroma, HS-SPME-GC-MS, cv. Po\v{s}ip, cv. Plavac mali}, journal = {Czech journal of food sciences}, doi = {10.17221/28/2015-CJFS}, volume = {33}, number = {4}, issn = {1212-1800}, title = {Volatile Compounds in Pro\v{s}ek Dessert Wines Produced from White and Red Grapes}, keyword = {aroma, HS-SPME-GC-MS, cv. Po\v{s}ip, cv. Plavac mali} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Citati:





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