Chemical characteristics of Śliwowica Łącka and other plum brandies
BACKGROUND: Śliwowica Łącka is a strong, distilled, home-made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001-2004) and compare it with that of other plum brandies. G...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2008, Vol.88 (1), p.167-174 |
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| creator | Satora, Paweł Tuszyński, Tadeusz |
| description | BACKGROUND: Śliwowica Łącka is a strong, distilled, home-made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001-2004) and compare it with that of other plum brandies. Gas chromatography and spectrophotometry methods were used to detect major volatile components.RESULTS: Home-made Polish plum brandies generally contained more ethanol (64.7-72.5% v/v), methanol (5.59-8.74 g L⁻¹100°) and butanol (32-335 mg L⁻¹100°) and less isobutanol (406-491 mg L⁻¹100°), pentanol (4.3-14.9 mg L⁻¹100°) and 2-phenylethanol (61-68 mg L⁻¹100°) than other samples. The amyl alcohols/1-propanol and isobutanol/1-propanol ratios might be used as indices to distinguish spontaneously fermented plum brandies from those produced by monoculture. Statistically significant differences (P < 0.01) were found in the plum brandy sensory characteristics examined. Total sensory scores of Polish plum brandies ranged between 12.0 and 14.3, while Slovakian Slivovica received the highest score (16.7).CONCLUSION: The results showed that plum brandies produced in the Łącko area are characterised by a similar and original chemical composition that results mainly from spontaneous fermentation as well as traditional production technology. Copyright © 2007 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.3067 |
| format | Article |
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The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001-2004) and compare it with that of other plum brandies. Gas chromatography and spectrophotometry methods were used to detect major volatile components.RESULTS: Home-made Polish plum brandies generally contained more ethanol (64.7-72.5% v/v), methanol (5.59-8.74 g L⁻¹100°) and butanol (32-335 mg L⁻¹100°) and less isobutanol (406-491 mg L⁻¹100°), pentanol (4.3-14.9 mg L⁻¹100°) and 2-phenylethanol (61-68 mg L⁻¹100°) than other samples. The amyl alcohols/1-propanol and isobutanol/1-propanol ratios might be used as indices to distinguish spontaneously fermented plum brandies from those produced by monoculture. Statistically significant differences (P < 0.01) were found in the plum brandy sensory characteristics examined. Total sensory scores of Polish plum brandies ranged between 12.0 and 14.3, while Slovakian Slivovica received the highest score (16.7).CONCLUSION: The results showed that plum brandies produced in the Łącko area are characterised by a similar and original chemical composition that results mainly from spontaneous fermentation as well as traditional production technology. Copyright © 2007 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.3067</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>alcohols ; Biological and medical sciences ; brandy ; Crop science ; Ethanol ; Fermentation ; food composition ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; GC analysis ; plum brandies ; plums ; Prunus ; Studies ; traditional foods ; volatile compounds ; Wineries & vineyards ; Wines ; Śliwowica Łącka</subject><ispartof>Journal of the science of food and agriculture, 2008, Vol.88 (1), p.167-174</ispartof><rights>Copyright © 2007 Society of Chemical Industry</rights><rights>2008 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Jan 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3807-6f8f2633c7767b608205edb4ab4e967fb0f1ebbcd167f5c47390a973e3a95a403</citedby><cites>FETCH-LOGICAL-c3807-6f8f2633c7767b608205edb4ab4e967fb0f1ebbcd167f5c47390a973e3a95a403</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.3067$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.3067$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19914950$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Satora, Paweł</creatorcontrib><creatorcontrib>Tuszyński, Tadeusz</creatorcontrib><title>Chemical characteristics of Śliwowica Łącka and other plum brandies</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: Śliwowica Łącka is a strong, distilled, home-made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001-2004) and compare it with that of other plum brandies. Gas chromatography and spectrophotometry methods were used to detect major volatile components.RESULTS: Home-made Polish plum brandies generally contained more ethanol (64.7-72.5% v/v), methanol (5.59-8.74 g L⁻¹100°) and butanol (32-335 mg L⁻¹100°) and less isobutanol (406-491 mg L⁻¹100°), pentanol (4.3-14.9 mg L⁻¹100°) and 2-phenylethanol (61-68 mg L⁻¹100°) than other samples. The amyl alcohols/1-propanol and isobutanol/1-propanol ratios might be used as indices to distinguish spontaneously fermented plum brandies from those produced by monoculture. Statistically significant differences (P < 0.01) were found in the plum brandy sensory characteristics examined. Total sensory scores of Polish plum brandies ranged between 12.0 and 14.3, while Slovakian Slivovica received the highest score (16.7).CONCLUSION: The results showed that plum brandies produced in the Łącko area are characterised by a similar and original chemical composition that results mainly from spontaneous fermentation as well as traditional production technology. Copyright © 2007 Society of Chemical Industry</description><subject>alcohols</subject><subject>Biological and medical sciences</subject><subject>brandy</subject><subject>Crop science</subject><subject>Ethanol</subject><subject>Fermentation</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GC analysis</subject><subject>plum brandies</subject><subject>plums</subject><subject>Prunus</subject><subject>Studies</subject><subject>traditional foods</subject><subject>volatile compounds</subject><subject>Wineries & vineyards</subject><subject>Wines</subject><subject>Śliwowica Łącka</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkc1uEzEUhS0EEqGw4AkYIYHEYtrr__GyCqT8RLAoJUvrjmMTp5NMsBOFLlnwEjwPfS8cTQQSEmJl2ec758rnEvKYwikFYGfLHPCUg9J3yIiC0TUAhbtkVDRWSyrYffIg5yUAGKPUiEzGC7-KDrvKLTCh2_oU8za6XPWhuv3RxX2_L3J1--3nd3eNFa7nVb9d-FRtut2qalN5iD4_JPcCdtk_Op4n5Gry6uP4dT39cPFmfD6tHW9A1yo0gSnOndZKtwoaBtLPW4Gt8Ebp0EKgvm3dnJaLdEJzA2g09xyNRAH8hDwfcjep_7LzeWtXMTvfdbj2_S5bTkFLreR_QWokSMF4AZ_-BS77XVqXT1jGmGaiMaxALwbIpT7n5IPdpLjCdGMp2EPv9tC7PfRe2GfHQMyl11AacjH_MRhDRRleuLOB28fO3_w70L69nJwfk-vBUTbkv_52YLq2RdXSzt5f2JlQU_Fu9sm-LPyTgQ_YW_xcFmuvLhlQDtBwTbXhvwAKEao9</recordid><startdate>2008</startdate><enddate>2008</enddate><creator>Satora, Paweł</creator><creator>Tuszyński, Tadeusz</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7QO</scope></search><sort><creationdate>2008</creationdate><title>Chemical characteristics of Śliwowica Łącka and other plum brandies</title><author>Satora, Paweł ; Tuszyński, Tadeusz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3807-6f8f2633c7767b608205edb4ab4e967fb0f1ebbcd167f5c47390a973e3a95a403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>alcohols</topic><topic>Biological and medical sciences</topic><topic>brandy</topic><topic>Crop science</topic><topic>Ethanol</topic><topic>Fermentation</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GC analysis</topic><topic>plum brandies</topic><topic>plums</topic><topic>Prunus</topic><topic>Studies</topic><topic>traditional foods</topic><topic>volatile compounds</topic><topic>Wineries & vineyards</topic><topic>Wines</topic><topic>Śliwowica Łącka</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Satora, Paweł</creatorcontrib><creatorcontrib>Tuszyński, Tadeusz</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>Biotechnology Research Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Satora, Paweł</au><au>Tuszyński, Tadeusz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical characteristics of Śliwowica Łącka and other plum brandies</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2008</date><risdate>2008</risdate><volume>88</volume><issue>1</issue><spage>167</spage><epage>174</epage><pages>167-174</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: Śliwowica Łącka is a strong, distilled, home-made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001-2004) and compare it with that of other plum brandies. Gas chromatography and spectrophotometry methods were used to detect major volatile components.RESULTS: Home-made Polish plum brandies generally contained more ethanol (64.7-72.5% v/v), methanol (5.59-8.74 g L⁻¹100°) and butanol (32-335 mg L⁻¹100°) and less isobutanol (406-491 mg L⁻¹100°), pentanol (4.3-14.9 mg L⁻¹100°) and 2-phenylethanol (61-68 mg L⁻¹100°) than other samples. The amyl alcohols/1-propanol and isobutanol/1-propanol ratios might be used as indices to distinguish spontaneously fermented plum brandies from those produced by monoculture. Statistically significant differences (P < 0.01) were found in the plum brandy sensory characteristics examined. Total sensory scores of Polish plum brandies ranged between 12.0 and 14.3, while Slovakian Slivovica received the highest score (16.7).CONCLUSION: The results showed that plum brandies produced in the Łącko area are characterised by a similar and original chemical composition that results mainly from spontaneous fermentation as well as traditional production technology. Copyright © 2007 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.3067</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2008, Vol.88 (1), p.167-174 |
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| subjects | alcohols Biological and medical sciences brandy Crop science Ethanol Fermentation food composition Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology GC analysis plum brandies plums Prunus Studies traditional foods volatile compounds Wineries & vineyards Wines Śliwowica Łącka |
| title | Chemical characteristics of Śliwowica Łącka and other plum brandies |
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