Pregled bibliografske jedinice broj: 260989
Influence of various distillation techniques on quality of plum brandy
Influence of various distillation techniques on quality of plum brandy // Book of Abstracts - 3rd Central European Congress on Food / Iotzev, Alexander ; Fikiin, Konstantin ; Shivarov, Georgi (ur.).
Sofija: CEFood, 2006. str. 184-184 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 260989 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of various distillation techniques on quality of plum brandy
Autori
Miličević, Borislav ; Šubarić, Drago ; Mađar, Stjepan ; Kovačević, Dragan ; Babić, Jurislav
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts - 3rd Central European Congress on Food
/ Iotzev, Alexander ; Fikiin, Konstantin ; Shivarov, Georgi - Sofija : CEFood, 2006, 184-184
Skup
3rd Central European Congress on Food
Mjesto i datum
Sofija, Bugarska, 22.05.2006. - 24.05.2006
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
plum brandy; quality; flavor; distillation techniques
Sažetak
Quality of plum brandy is influenced by many factors ; climate and soil characteristics, plum varieties and technological characteristics of manufacturing process. The aim of this work was to study influence of various distillation techniques ; distillation in column and authentic distillation process from Croatian region Slavonija, on quality of plum brandy. Detection of volatile flavour components and quality of plum brandy were assessed by gas chromatography, physicochemical and sensory analysis. Results showed that distillation technique had a significant influence on quality of plum brandy. Samples produced by column distillation process had a higher amount of main volatile flavor substances and more expressive flavour. In addition, mentioned samples had the best organoleptic properties.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
