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Volatile fingerprinting of the plum brandies produced from different fruit varieties

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Abstract

Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology from 25 plum cultivars were distinguished by comprehensive two-dimensional gas chromatographic analysis and sensory evaluation. The number of identified compounds in studied samples varied between 91 and 195 depending on the plum variety. Enriched volatile organic compounds (VOC) profile was identified for the samples received from “Chrudimer”, “Cacak Fruitful” and “Hanita” plum varieties, whereas in the case of “Gabrovská”, “Presenta”, Elena” and “President” plum varieties, the VOC profile was significantly reduced. From qualitative point of view, the particular plum brandies showed differences in the presence of unsaturated fusel alcohols (e.g. 3-methyl-3-buten-1-ol, trans-3-hexenol), unsaturated aldehydes (2-butenal, 2-nonenal), monoterpene derivatives (e.g. linalool acetate, geraniol acetate) and lactones, which were mainly detected at the trace level.

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Acknowledgements

This work was supported by VEGA Grant No. 1/0573/14 and Slovak Research and Development Agency under Contract No. APVV-15-0355.

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Authors and Affiliations

  1. Institute of Analytical Chemistry, Slovak University of Technology in Bratislava, Radlinského 9, 81237, Bratislava, Slovak Republic

    Olga Vyviurska & Ivan Špánik

  2. Ramat Ltd., Jungmannova 499/41, 697 01, Kyjov, Czech Republic

    František Matura

  3. Department of Biochemical Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic

    Katarína Furdíková

Authors
  1. Olga Vyviurska
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  2. František Matura
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  3. Katarína Furdíková
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  4. Ivan Špánik
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Correspondence to Ivan Špánik.

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Vyviurska, O., Matura, F., Furdíková, K. et al. Volatile fingerprinting of the plum brandies produced from different fruit varieties. J Food Sci Technol 54, 4284–4301 (2017). https://doi.org/10.1007/s13197-017-2900-5

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  • DOI: https://doi.org/10.1007/s13197-017-2900-5

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