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J Food Sci Technol

Title:		Volatile fingerprinting of the plum brandies produced from different fruit varieties
Author(s):		Vyviurska O; Matura F; Furdikova K; Spanik I;
Address:		"Institute of Analytical Chemistry, Slovak University of Technology in Bratislava, Radlinskeho 9, 81237 Bratislava, Slovak Republic. ISNI: 0000 0001 2226 7046. GRID: grid.440789.6 Ramat Ltd., Jungmannova 499/41, 697 01 Kyjov, Czech Republic. Department of Biochemical Technology, Slovak University of Technology in Bratislava, Radlinskeho 9, 812 37 Bratislava, Slovak Republic. ISNI: 0000 0001 2226 7046. GRID: grid.440789.6"
Journal Title:		J Food Sci Technol
Year:		2017
Volume:		20171023
Issue:		13
Page Number:		4284 - 4301
DOI:		10.1007/s13197-017-2900-5
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology from 25 plum cultivars were distinguished by comprehensive two-dimensional gas chromatographic analysis and sensory evaluation. The number of identified compounds in studied samples varied between 91 and 195 depending on the plum variety. Enriched volatile organic compounds (VOC) profile was identified for the samples received from 'Chrudimer', 'Cacak Fruitful' and 'Hanita' plum varieties, whereas in the case of 'Gabrovska', 'Presenta', Elena' and 'President' plum varieties, the VOC profile was significantly reduced. From qualitative point of view, the particular plum brandies showed differences in the presence of unsaturated fusel alcohols (e.g. 3-methyl-3-buten-1-ol, trans-3-hexenol), unsaturated aldehydes (2-butenal, 2-nonenal), monoterpene derivatives (e.g. linalool acetate, geraniol acetate) and lactones, which were mainly detected at the trace level"
Keywords:		Comprehensive two-dimensional gas chromatography GCxGC-TOF-MS Plum brandy Plum cultivar Sensory analysis;
Notes:		"PubMed-not-MEDLINEVyviurska, Olga Matura, Frantisek Furdikova, Katarina Spanik, Ivan eng India 2017/12/01 J Food Sci Technol. 2017 Dec; 54(13):4284-4301. doi: 10.1007/s13197-017-2900-5. Epub 2017 Oct 23"