Publikace detail

Aroma Profiles of Fruit Spirits from Moravia, Czech Republic

Autoři: Bajer Tomáš | Bajerová Petra | Eisner Aleš | Ventura Karel

Rok: 2015

Druh publikace: ostatní - článek ve sborníku

Název zdroje: 16th Austrian Chemistry Days: Book of Abstracts

Název nakladatele: Dipl.-Ing. Heinz A. Krebs

Místo vydání: Gumpoldskirchen

Strana od-do: PO-1

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Aroma Profiles of Fruit Spirits from Moravia, Czech Republic	Fruit spirit, most often plum spirit (frequently called plum brandy), is currently considered as one of the typical alcoholic beverages of Moravia and gastronomic heritage of Moravian culture. Fruit spirits, considered as excellent therapeutic agent, were produced in alchemical workshops and pharmacies from Middle Ages, and during the 16th century also in the manor distilleries. From the same period comes mention of distillering alcohol in distilleries in Prostejov and Brno. Moreover, planting fruit trees, creation of gardens and fruit nurseries were supported by the nobility and the enlightened monarch Marie Therese. Production of plum brandy in the world is not very widespread. It has a strong tradition of its production in the Balkans and Central Europe (especially Moravian region of the Czech Republic). Not only plums are used for production of fruit spirits in Czech Republic, but also other stone fruit (cherries, sour cherries, apricots, peaches, mirabelles, etc.), pome fruit (pears, apples) and small fruits (various kinds of berries). Therefore, the aromas of fruit spirits are very diverse. In this work, aroma profiles of Moravian fruit spirits from stone fruit and pome fruit were investigated. All analyses were performed by gas chromatography–mass spectrometry (GC-MS). Headspace–solid phase microextraction (HS-SPME) was used as a preconcentration step. HS-SPME procedure was optimized for 100 μm PDMS fiber at several parameters (sample amount in 20 ml vial, amount of added NaCl, extraction temperature and extraction time). Together, 20 samples of fruit Moravian spirits were analyzed to evaluate their aroma profiles.	SPME; GC-MS; Fruit Spirits; Aroma

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