Naslov
Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells

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

Izvornik
Poljoprivreda (Osijek) (1330-7142) 24 (2018), 2; 34-42

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

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

Sažetak
Volatile organic compounds in honey represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. In addition, during fermentation, yeast synthesise volatiles also affecting aroma and quality of brandy. The aim of this research was to assess the impact of immobilized cell fermentation on volatile aroma of honey brandies produced from acacia and chestnut honey. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. The results showed that immobilized cell technique had resulted in 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