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Volatile Components from Old Plum Brandies

Vele Tešević1, Ninoslav Nikićević2, Anka Jovanović3, Dejan Djoković1, Ljubodrag Vujisić4, Ivan Vučković4 and Mirjana Bonić5


1
Faculty of Chemistry, University of Belgrade, Studentski trg 16, SCG-11000 Belgrade, Serbia and Montenegro

2Faculty of Agriculture, University of Belgrade, Nemanjina 6, SCG-11080 Zemun, Serbia and Montenegro
3Institute of Public Health, 29 Novembra 54a, SCG-11000 Belgrade, Serbia and Montenegro
4Institute for Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, SCG-11000 Belgrade, Serbia and Montenegro
5Institute of Public Health, Zmaj Jovina 30, SCG-2400 Subotica, Serbia and Montenegro

Article history:

Received January 25, 2005
Accepted May 25, 2005

Key words:

plum brandy, aroma, GC/MS, ethyl esters

Summary:

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 spectrometricanalysis of this extracts led to the identification of 99 components, including 46 esters, 7hydrocarbons (alkanes and alkenes), 3 aldehydes, 9 alcohols, 1 lactone, 1 ketone, 8 acetals, 14 terpenes, 8 acids and 2 phenols. Ethyl esters of C8–C18 acids were the most abundant in all samples. In addition, the content of methanol, ethanol and higher alcohols C3–C5 was determined.



*Corresponding author:     vtesevic@chem.bg.ac.yu
                                         ++381 11 630 474
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