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

Autori
Miličević, Borislav ; Ačkar, Đurđica ; Babić, Jurislav ; Jozinović, Antun ; Miličević, Radoslav ; Petošić, Emil ; Šubarić, Drago

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Zbornik radova i sažetaka sa drugog kongresa o pčelarstvu i pčelinjim proizvodima "PČELARSTVO I PČELINJI PROIZVODI" / Šubarić, Drago ; Jašić, Midhat - Gradačac : Udruženje za nutricionizam i dijetetiku Hranom do zdravlja Tuzla, 2017, 71-71

Skup
Drugi kongres o pčelarstvu i pčelinjim proizvodima

Mjesto i datum
Gradačac, Bosna i Hercegovina, 24.08.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
immobilized yeast cells, honey brandy, aroma, sensory quality

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA