Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)

Matijaševic, S.; Popović‐Djordjević, Jelena; Ristić, Renata; Ćirković, D.; Ćirković, B.; Popović, Tomo

doi:10.3390/molecules24132485

Cited by 24 publications

(11 citation statements)

References 34 publications

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“…With the exception of these compounds, aldehydes and ketones in general show very low concentrations in distilled spirits. Nevertheless, because of their very low detection threshold, they can have a significant impact .…”

Section: Resultsmentioning

confidence: 99%

Characterisation of flavour compounds inBiska- a herbal spirit produced with mistletoe

et al. 2018

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Mistletoe (Viscum album) is mostly used in its herbal form owing to its content of diverse biologically active substances. In Croatia's Adriatic region, it is used for production of Biska, a strong alcoholic beverage produced by maceration of mistletoe in spirit or brandy, with or without the addition of honey. In this work, Biska was characterised by analysis of aroma compounds and physicochemical parameters and is the first study of the aroma profile of a strong alcoholic beverage produced with mistletoe. The aroma of 14 samples of Biskafive commercial and nine homemadewas analysed using GC/MS with solid-phase microextraction. A total of 166 aroma compounds were detected. Major components were ethyl esters (medium and long chain fatty acids), fatty alcohols, isopropyl myristate, aldehyde decanal and some terpenes. The distribution of aroma compounds was evaluated by principal component analysis. Some significant differences in physicochemical properties were observed including ethanol concentration (28-44% v/v) and pH (4.4-6.5). Although the colour of Biska was light brown with greenish reflections, there were differences in chromatic parameters. The commercial samples were darker and were less transparent than homemade Biska, perhaps reflecting more extensive maceration/extraction or the addition of caramel. Results and discussion Aroma compoundsThe flavour of alcoholic beverages has long been considered the main factor of quality. Chemical analysis measures single aroma compounds qualitatively and quantitatively, while consumers K. H. Čiča et al.

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Section: Resultsmentioning

confidence: 99%

Characterisation of flavour compounds inBiska- a herbal spirit produced with mistletoe

et al. 2018

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“…In term of grapevine aroma, alcohols and aldehydes were the main aroma compounds in response to GFabV, while alcohols, alkenes, aldehydes and phenols were the main aroma compounds in ‘Summer Black’ grapes [ 25 ], suggesting that GFabV infection may not affect the types of aroma compounds of ‘Summer Black’ grapes. However, a comparison of the aroma characteristics with and without GFabV infection revealed a significant difference in phenylethyl alcohol [ 26 ], suggesting that GFabV infection affects the aroma characteristics of grape. We speculated that GFabV infection causes changes in the relative contents but not in the types of aroma compounds.…”

Section: Discussionmentioning

confidence: 99%

Integrated Transcriptome and Metabolome Dissecting Interaction between Vitis vinifera L. and Grapevine Fabavirus

Zhang

Jia

et al. 2023

IJMS

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Grapevine fabavirus (GFabV) is a novel member of the Fabavirus genus associated with chlorotic mottling and deformation symptoms in grapevines. To gain insights into the interaction between GFabV and grapevines, V. vinifera cv. ‘Summer Black’ infected with GFabV was investigated under field conditions through physiological, agronomic, and multi-omics approaches. GFabV induced significant symptoms on ‘Summer Black’, and caused a moderate decrease in physiological efficiency. In GFabV-infected plants, alterations in carbohydrate- and photosynthesis-related genes might trigger some defense responses. In addition, secondary metabolism involved in plant defense was progressively induced by GFabV. Jasmonic acid and ethylene signaling were down-regulated in GFabV-infected leaves and berries along with the expression of proteins related to LRR and protein kinases, suggesting that GFabV can block the defense in healthy leaves and berries. Furthermore, this study provided biomarkers for early monitoring of GFabV infection in grapevines, and contributed to a better understanding of the complex grapevine-virus interaction.

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“…A similarity can be observed in the volatile composition of these beverages, which are formed mainly by esters, alcohols and carboxylic acids, which demonstrates the chemical complexity and the importance of these compounds, mainly with regard to sensory characteristics. This conclusion is the result of a series of studies already accomplished that sought to identify the main classes of volatile compounds present in various types of distilled beverages such as whiskey (Jeleń, et al, 2019), Cognac (Awad, et al, 2017 ), Rum (Pino, et al, 2012), Biska (Čiča, et al, 2018), Mezcal (Vera-Guzmán, et al, 2018), Lozovača (Matijašević, et al, 2019), Raki (Darici, et al, 2019) and Cachaça (Santiago, et al, 2016).…”

Section: Introductionmentioning

confidence: 96%

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

Oliveira¹,

Cardoso²,

Santiago³

et al. 2020

RSD

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Cachaça is produced and marketed throughout Brazil to an extent that it has become a symbol of the country. To ensure the safety to consumers, the quality of the beverage must meet the legal standards set by Brazilian law. Nevertheless, reports of inadequacies are still common, and the complexity of its composition requires more detailed studies. This study sought to evaluate the chemical composition of cachaça produced in the state of Paraiba, determine the conformity with the parameters required by legislation, and identify volatile compounds present in these beverages. The cachaça samples were collected from the local commerce in their original packaging and sent to the Laboratório de Análise de Qualidade de Aguardente of the Universidade Federal de Lavras, in Lavras, Minas Gerais, Brazil. The parameters analyzed were those established by Brazilian legislation as indicators of quality. Volatile compounds were identified by mass spectrometry coupled to gas chromatography (GC-MS). Among the 20 samples analyzed, 17 were irregular with respect to at least one of the parameters established by the legislation. The complexity of the volatile composition has been proven by the fact that 57 compounds represented mainly by esters (ethyl decanoate and ethyl dodecanoate) and alcohols (3-methyl-1-butanol) were found.

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Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)

Cited by 24 publications

References 34 publications

Characterisation of flavour compounds inBiska- a herbal spirit produced with mistletoe

Characterisation of flavour compounds inBiska- a herbal spirit produced with mistletoe

Integrated Transcriptome and Metabolome Dissecting Interaction between Vitis vinifera L. and Grapevine Fabavirus

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

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