Abstract
Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.
Highlights
Plum brandy (Slivovitz; Šljivovica(sr)) is produced in Eastern and Central Europe, and consumed worldwide
Proposed workflow confirmed the potential of GC-flame ionization detector (FID)-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality
To follow the variability of plum brandies composition in regard to plum cultivars and using different technological process prior fermentation, the qualitatively and quantitatively measurements of all molecules present therein is needed. This approach is well known in plant or human metabolomics studies, where GC-FID-MS in combination with multivariate data analysis is the method of choice in case of volatile compounds [22]
Summary
Plum brandy (Slivovitz (en); Šljivovica(sr)) is produced in Eastern and Central Europe, and consumed worldwide. The quality of plum brandy depends on many factors, such as: environmental characteristics of plum cultivation, characteristics of plum cultivars, and technological characteristics of the production process [1]. Revenue in the brandy segment was USD 63,620 million in 2020 worldwide, and the market is expected to exhibit a strong 6.9% compound annual growth rate over the forecast period from 2020 to 2023 [2]. In the world production of plums, the Republic of Serbia was ranked second in Europe in 2019 and third in the world, behind China and Romania, with a production of 558,930 t [3]. The most popular plum cultivars in Serbia are Požegaca, Cacanska rodna, Stanley, Cacanska lepotica, Cacanska najbolja, and Cacanska rana [4]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
