OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES
The compositions of aroma compounds of alcoholic beverages derived from distillates include the same basic groups of volatile compounds - alcohols, esters, acetals, aldehydes, volatile acids. However, their proportions and content vary considerably and depend on both the type of raw materials used a...
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Kemerovo State University
2016-06-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | http://fptt.ru/stories/archive/41/7.pdf |
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| author | Krikunova L.N. Dubinina E.V. Alieva G.A. |
| author_facet | Krikunova L.N. Dubinina E.V. Alieva G.A. |
| author_sort | Krikunova L.N. |
| collection | DOAJ |
| description | The compositions of aroma compounds of alcoholic beverages derived from distillates include the same basic groups of volatile compounds - alcohols, esters, acetals, aldehydes, volatile acids. However, their proportions and content vary considerably and depend on both the type of raw materials used and the processing procedure features. In order to develop objective quality estimation indices for cherry brandies 24 brandy samples produced by well-known European manufacturers were examined using gas chromatographic analysis, sensory testing method and methods of mathematical statistics that enabled us to carry out a correlation analysis of the results obtained. The sensory aroma profiles of investigated samples were created basing on the results of the study. It was found, that fresh cherry aroma with an almond shade is characteristic of high-quality cherry brandies. With canonical correlation analysis, the most significant correlations were identified. High degree of correlation between the tasting score and the concentration of 1-propanol (R = 0.722); the amount content of higher alcohols (R = 0.865); the ratio of the amount of Calcohols to the amount of C, C alcohols (R = 0.872); and the ratio of ethyl esters of caproic, caprylic and capric acids (enanthic ethers) to the amount of all esters (R = 0,934) was established. The most significant negative correlation coefficients were determined for the concentrations of methanol (-0.974), acetaldehyde (-0.930), hexanol (-0.947) and ethyl lactate (-0.963). Based on the investigations objective quality estimation indices for cherry brandies were recommended, including sensory descriptors, the limit values of methanol, acetaldehyde, propanol, ethyllactate mass concentrations, and the ratio of the alcohols to the amount of C alcohols C, C - not less than 0.51 and the ratio of enanthic ethers to esters - not less than 0.47. |
| format | Article |
| id | doaj-art-eccd86dfa0984e899f6a021500b9d755 |
| institution | DOAJ |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2016-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-eccd86dfa0984e899f6a021500b9d7552025-08-20T02:51:49ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482016-06-014124754OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIESKrikunova L.N.0Dubinina E.V.1Alieva G.A.2All-Russian Research Institute of Brewing, Nonalcoholic and Wine IndustryAll-Russian Research Institute of Brewing, Nonalcoholic and Wine IndustryAll-Russian Research Institute of Brewing, Nonalcoholic and Wine IndustryThe compositions of aroma compounds of alcoholic beverages derived from distillates include the same basic groups of volatile compounds - alcohols, esters, acetals, aldehydes, volatile acids. However, their proportions and content vary considerably and depend on both the type of raw materials used and the processing procedure features. In order to develop objective quality estimation indices for cherry brandies 24 brandy samples produced by well-known European manufacturers were examined using gas chromatographic analysis, sensory testing method and methods of mathematical statistics that enabled us to carry out a correlation analysis of the results obtained. The sensory aroma profiles of investigated samples were created basing on the results of the study. It was found, that fresh cherry aroma with an almond shade is characteristic of high-quality cherry brandies. With canonical correlation analysis, the most significant correlations were identified. High degree of correlation between the tasting score and the concentration of 1-propanol (R = 0.722); the amount content of higher alcohols (R = 0.865); the ratio of the amount of Calcohols to the amount of C, C alcohols (R = 0.872); and the ratio of ethyl esters of caproic, caprylic and capric acids (enanthic ethers) to the amount of all esters (R = 0,934) was established. The most significant negative correlation coefficients were determined for the concentrations of methanol (-0.974), acetaldehyde (-0.930), hexanol (-0.947) and ethyl lactate (-0.963). Based on the investigations objective quality estimation indices for cherry brandies were recommended, including sensory descriptors, the limit values of methanol, acetaldehyde, propanol, ethyllactate mass concentrations, and the ratio of the alcohols to the amount of C alcohols C, C - not less than 0.51 and the ratio of enanthic ethers to esters - not less than 0.47.http://fptt.ru/stories/archive/41/7.pdfcherry brandiesvolatile compoundsaromatic profilescorrelation coefficient |
| spellingShingle | Krikunova L.N. Dubinina E.V. Alieva G.A. OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES Техника и технология пищевых производств cherry brandies volatile compounds aromatic profiles correlation coefficient |
| title | OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES |
| title_full | OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES |
| title_fullStr | OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES |
| title_full_unstemmed | OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES |
| title_short | OBJECTIVE QUALITY ESTIMATION INDICES FOR CHERRY BRANDIES |
| title_sort | objective quality estimation indices for cherry brandies |
| topic | cherry brandies volatile compounds aromatic profiles correlation coefficient |
| url | http://fptt.ru/stories/archive/41/7.pdf |
| work_keys_str_mv | AT krikunovaln objectivequalityestimationindicesforcherrybrandies AT dubininaev objectivequalityestimationindicesforcherrybrandies AT alievaga objectivequalityestimationindicesforcherrybrandies |