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Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry. [PDF]

open access: yesPlants (Basel)
Bonello F   +8 more
europepmc   +1 more source
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Plum fruits maturity indices and quality of plum brandy

Acta Horticulturae, 2019
Certain plum cultivars are characterised by early development of blue skin colour, making it difficult to determine the right time to pick the fruits for the intended purpose of their use. This paper examines various maturity indices for fruits of the 'Čačanska lepotica' cultivar (firmness of fruit, fruit mass, stone ratio, soluble solids content ...
Popović, Branko   +6 more
openaire   +2 more sources

Factors Affecting the Methanol Content and Yield of Plum Brandy

Journal of Food Science, 2012
Abstract:  This study was conducted to determine the influence of plum cultivar, harvest year, and plum component on the methanol content and the yield of plum brandy. Seven plum cultivars (Geneva Mirabelle, French Damson, Pozegaca, Oblinaya, Early Golden, Lohr, and Rosy Gage) grown in the Finger Lakes fruit ...
Hui, Zhang   +2 more
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The neutral volatile components of Czechoslovak plum brandy

Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 1982
The volatile flavour-significant components of Czechoslovak plum brandy were isolated, separated on a silica gel column and then analyzed by gas chromatography and combined gas chromatography mass spectrometry. The analysis led to the identification of 107 compounds, 17 identified tentatively, 7 hydrocarbons, 47 esters, 1 lactone, 9 carbonyls, 7 ...
Jan Velíšek   +3 more
openaire   +1 more source

Chemical characteristics of Śliwowica Łącka and other plum brandies

Journal of the Science of Food and Agriculture, 2007
AbstractBACKGROUND: Śliwowica Łącka is a strong, distilled, home‐made plum brandy produced in a submontane region of Poland. The aim of the present study was to determine the chemical composition of this alcoholic beverage (samples from the years 2001–2004) and compare it with that of other plum brandies.
Paweł Satora, Tadeusz Tuszyński
openaire   +1 more source

Gas‐chromatographic determination of volatile constituents in Yugoslav plum brandies

Journal of the Science of Food and Agriculture, 1973
AbstractGas‐chromatographic analysis, extraction and titration methods were used to determine the volatile components of 17 home‐made natural plum brandy samples as well as 14 samples of industrially‐produced plum brandy. The plum used for the production of Yugoslav plum brandies is Prunus domestica L.Eighteen alcohols, 23 esters and 21 organic acids ...
Mirko Filajdić, Jovan Djuković
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PLUM AS A RAW MATERIAL AND ITS INFLUENCE ON THE QUALITY OF BRANDY

1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings, 2023
Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies ...
Dragana Stanisavljević   +9 more
openaire   +1 more source

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