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Volatile Components from Old Plum Brandies

Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis of this extracts led to the identification of 99...

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Autori principali: Ninoslav Nikićević, Anka Jovanović, Dejan Djoković, Ljubodrag Vujisić, Ivan Vučković, Mirjana Bonić, Vele Tešević
Natura: Artigo
Lingua:Inglês
Pubblicazione: University of Zagreb Faculty of Food Technology and Biotechnology 2005-01-01
Serie:Food Technology and Biotechnology
Soggetti:
plum brandy
aroma
GC/MS
ethyl esters
Accesso online:http://hrcak.srce.hr/file/162943
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