Journal of the Serbian Chemical Society 2011 Volume 76, Issue 9, Pages: 1219-1228
https://doi.org/10.2298/JSC101201109N
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The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy
Nikićević N. (Faculty of Agriculture, Belgrade)
Veličković M. (Faculty of Agriculture, Belgrade)
Jadranin M. (Institute for Chemistry, Technology and Metallurgy, Belgrade)
Vučković I. (Faculty of Chemistry, Belgrade)
Novaković M. (Institute for Chemistry, Technology and Metallurgy, Belgrade)
Vujisić Lj. (Faculty of Chemistry, Belgrade)
Stanković M. (Institute for Chemistry, Technology and Metallurgy, Belgrade)
Urošević I. (Faculty of Agriculture, Belgrade)
Tešević V. (Faculty of Chemistry, Belgrade)
The chemical and sensorial characteristics of cherry brandy produced from
five cherry varieties (Oblacinska, Celery's 16, Rexle, Heiman's Ruby and
Heiman's Conserve) grown in Serbia were studied. Gas chromatography and gas
chromatography-mass spectrometry analysis of these distillates led to the
identification of 32 components, including 20 esters, benzaldehyde, 6
terpenes and 5 acids. The ethyl esters of C8-C18 acids were the most
abundant in all samples. The benzaldehyde content was quantified by high
performance liquid chromatography with UV detection. The average
benzaldehyde concentration in the samples ranged between 2.1 and 24.1 mg
L-1. The total sensory scores of the cherry brandies ranged between 17.30 to
18.05, with the cherry brandy produced from the Celery's 16 variety
receiving the highest score (18.05).
Keywords: aroma, benzaldehyde, cherry brandy, GC/MS, cherry varieties