Volatile Components from Old Plum Brandies

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

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


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.

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