The determination of furaldehyde and benzaldehyde in plum brandy

The content of the aldehydes: furfural and benzaldehyde in plum brandy, strong plum brandy, young brandy, of domestic production in the various regions of Serbia were analyzed in this paper.

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Veröffentlicht in:	Hemijska industrija 2005-01, Vol.59 (3-4), p.78-83
Hauptverfasser:	Rajkovic, M.B.(Univerzitet u Beogradu, Beograd - Zemun (Serbia and Montenegro). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju) E-mail:rajmi@agrifaculty.bg.ac.yu, Peric, L.(Univerzitet u Beogradu, Beograd - Zemun (Serbia and Montenegro). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju)
Format:	Artikel
Sprache:	eng
Schlagworte:	2-furaldehyde Acide cyanhydrique Acids Aguardientes Alcohol Aldehydes Benzaldehyde Benzaldehído Benzaldéhyde Distillation Eau de vie ethylcarbamate Fermentation Furfural hydro cyanic acid Hydrocyanic acid Hydrolysis Liqueurs plump brandy Ripening Seeds Serbia and Montenegro Serbia y Montenegro Serbie-Monténégro Spirits Ácido cianhídrico
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Beschreibung
Zusammenfassung:	The content of the aldehydes: furfural and benzaldehyde in plum brandy, strong plum brandy, young brandy, of domestic production in the various regions of Serbia were analyzed in this paper.
ISSN:	0367-598X 2217-7426
DOI:	10.2298/HEMIND0504078R