Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation
Volatile compounds of plum spirit have a decisive influence on its quality and are closely related to the method of production. In this paper, minor and major volatile of plum spirits produced in small artisanal distilleries of Montenegro, obtained by two batch distillation techniques traditionally...
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| Language: | English |
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Serbian Chemical Society
2025-01-01
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| Series: | Journal of the Serbian Chemical Society |
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| Online Access: | https://doiserbia.nb.rs/img/doi/0352-5139/2025/0352-51392400106Z.pdf |
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| author | Zejak Dejan B. Popović Branko T. Leposavić Aleksandar P. Spalević Velibor R. Tešević Vele V. |
| author_facet | Zejak Dejan B. Popović Branko T. Leposavić Aleksandar P. Spalević Velibor R. Tešević Vele V. |
| author_sort | Zejak Dejan B. |
| collection | DOAJ |
| description | Volatile compounds of plum spirit have a decisive influence on its quality and are closely related to the method of production. In this paper, minor and major volatile of plum spirits produced in small artisanal distilleries of Montenegro, obtained by two batch distillation techniques traditionally used (single and double distillation in alembic of the same construction) were analysed by GC-FID and GC-FID–MS methods. All plum spirits contained all 8 major volatile compounds analysed by GC-FID method, but out of a total of 138 minor aromatic compounds detected, only 32 are common to all samples. Wide ranges of concentrations of most volatile compounds indicated the great heterogeneity of plum spirit production methods in Montenegro, included, among others, two different distillation techniques. Тhе principаl cоmpоnеnt analysis have shown that differentiation of plum spirits obtained by single or double batch distillation is not possible using the all compounds analysed by GC-FID or GC-FID–MS, as well as compounds belonging the same chemical class, but rather based on the content of the volatile compounds typical for batch distillation tail fraction. |
| format | Article |
| id | doaj-art-ae1b7d536e42472197f97bd98c7d6db8 |
| institution | OA Journals |
| issn | 0352-5139 1820-7421 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Serbian Chemical Society |
| record_format | Article |
| series | Journal of the Serbian Chemical Society |
| spelling | doaj-art-ae1b7d536e42472197f97bd98c7d6db82025-08-20T01:51:57ZengSerbian Chemical SocietyJournal of the Serbian Chemical Society0352-51391820-74212025-01-0190440141310.2298/JSC240910106Z0352-51392400106ZChemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillationZejak Dejan B.0https://orcid.org/0000-0002-1184-8846Popović Branko T.1https://orcid.org/0000-0002-6601-4101Leposavić Aleksandar P.2https://orcid.org/0000-0003-4832-4760Spalević Velibor R.3https://orcid.org/0000-0002-7800-2909Tešević Vele V.4https://orcid.org/0000-0001-7060-9055Biotechnical Center, Bijelo Polje, MontenegroFruit Research Institute Čačak, Čačak, SerbiaFruit Research Institute Čačak, Čačak, SerbiaBiotechnical Faculty, University of Montenegro, Podgorica, MontenegroUniversity in Belgrade, Faculty of Chemistry, Beograd, SerbiaVolatile compounds of plum spirit have a decisive influence on its quality and are closely related to the method of production. In this paper, minor and major volatile of plum spirits produced in small artisanal distilleries of Montenegro, obtained by two batch distillation techniques traditionally used (single and double distillation in alembic of the same construction) were analysed by GC-FID and GC-FID–MS methods. All plum spirits contained all 8 major volatile compounds analysed by GC-FID method, but out of a total of 138 minor aromatic compounds detected, only 32 are common to all samples. Wide ranges of concentrations of most volatile compounds indicated the great heterogeneity of plum spirit production methods in Montenegro, included, among others, two different distillation techniques. Тhе principаl cоmpоnеnt analysis have shown that differentiation of plum spirits obtained by single or double batch distillation is not possible using the all compounds analysed by GC-FID or GC-FID–MS, as well as compounds belonging the same chemical class, but rather based on the content of the volatile compounds typical for batch distillation tail fraction.https://doiserbia.nb.rs/img/doi/0352-5139/2025/0352-51392400106Z.pdfgc-fid-msvolatile compoundsalembicsingle distillationdouble distillationpca |
| spellingShingle | Zejak Dejan B. Popović Branko T. Leposavić Aleksandar P. Spalević Velibor R. Tešević Vele V. Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation Journal of the Serbian Chemical Society gc-fid-ms volatile compounds alembic single distillation double distillation pca |
| title | Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation |
| title_full | Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation |
| title_fullStr | Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation |
| title_full_unstemmed | Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation |
| title_short | Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation |
| title_sort | chemical characterization and differentiation of montenegrin plum spirits obtained by two techniques of traditional batch distillation |
| topic | gc-fid-ms volatile compounds alembic single distillation double distillation pca |
| url | https://doiserbia.nb.rs/img/doi/0352-5139/2025/0352-51392400106Z.pdf |
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