Traditional pear cultivars are increasingly in demand by consumers because of their excellent tas... more Traditional pear cultivars are increasingly in demand by consumers because of their excellent taste, the possibility of use in sustainable food production systems, convenience as raw materials for obtaining products of high nutritional quality, and perceived health benefits. In this study, individual sugars, organic acids, and polyphenols in the fruits of nine traditional and one commercial pear cultivar during two growing seasons were determined by HPLC. A significant influence of cultivars, growing years, and their interaction on the content of analyzed primary and secondary metabolites was determined. The commercial pear cultivar ‘Président Drouard’ and traditional cultivars ‘Dolokrahan’, ‘Budaljača’, and ‘Krakača’ had a lower content of all analyzed sugars. Overall, traditional pear cultivars had higher total polyphenols in the peel and pulp than ‘Président Drouard’, with the exception ‘Takiša’ and ‘Ahmetova’. High polyphenol content detected in ‘Budaljača’, ‘Dolokrahan’, and ‘K...
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which... more Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices... more The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices made from two standard commercial and five traditional apple cultivars from Bosnia and Herzegovina. The main goal of the study was to monitor the distribution and changes of polyphenolic profiles through different phases of apples’ processing into cloudy and clear juices, with regard to L-ascorbic acid pretreatment. Quantitative determination of phenolic compounds was carried out by using high-performance liquid chromatography with diode-array detection. The obtained results showed that traditional cultivars, namely ‘Paradija’ and ‘Prijedorska zelenika’, displayed significantly higher content of these compounds compared to commercial ones. Flavan 3-ols and flavonol glycosides were mostly found in peels of all cultivars (21.2–44.1 and 5.40–33.3%, respectively), while phenolic acids along with flavan 3-ols were predominant in the pulp (8.20–30.8 and 5.10–13.9%, respectively). Apples’ proc...
The aim of this study was to investigate opportunities to improve the nutritional value of biscui... more The aim of this study was to investigate opportunities to improve the nutritional value of biscuits. Therefore, the content of β-glucans, physical, chemical and sensory properties of biscuits were determined in relation to a share of added barley flour and a baking temperature. Five different blends of barley and wheat were used for biscuit production: barley/wheat flours in combinations: 0/100; 25/75; 50/50; 75/25 and 100/0 according to the procedure described in AACC method 10-52. The temperatures used for baking were 150 and 205°C for 15 and 11 min, respectively. The obtained results showed the higher β-glucans content in samples when share of barley flour in biscuit formula was higher. The same trend was found on both baking temperatures. Besides, the share of barley flour in samples significantly influenced physical, chemical and sensory parameters. In addition, different baking temperatures affected significant differences between samples according to all parameters investigat...
Spirits have proliferated and become an indispensable part of most gastronomic cultures around th... more Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using theconcentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spiritsand lowest in grape pomace spirits. The PCA sa...
Traditional pear cultivars are increasingly in demand by consumers because of their excellent tas... more Traditional pear cultivars are increasingly in demand by consumers because of their excellent taste, the possibility of use in sustainable food production systems, convenience as raw materials for obtaining products of high nutritional quality, and perceived health benefits. In this study, individual sugars, organic acids, and polyphenols in the fruits of nine traditional and one commercial pear cultivar during two growing seasons were determined by HPLC. A significant influence of cultivars, growing years, and their interaction on the content of analyzed primary and secondary metabolites was determined. The commercial pear cultivar ‘Président Drouard’ and traditional cultivars ‘Dolokrahan’, ‘Budaljača’, and ‘Krakača’ had a lower content of all analyzed sugars. Overall, traditional pear cultivars had higher total polyphenols in the peel and pulp than ‘Président Drouard’, with the exception ‘Takiša’ and ‘Ahmetova’. High polyphenol content detected in ‘Budaljača’, ‘Dolokrahan’, and ‘K...
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which... more Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices... more The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices made from two standard commercial and five traditional apple cultivars from Bosnia and Herzegovina. The main goal of the study was to monitor the distribution and changes of polyphenolic profiles through different phases of apples’ processing into cloudy and clear juices, with regard to L-ascorbic acid pretreatment. Quantitative determination of phenolic compounds was carried out by using high-performance liquid chromatography with diode-array detection. The obtained results showed that traditional cultivars, namely ‘Paradija’ and ‘Prijedorska zelenika’, displayed significantly higher content of these compounds compared to commercial ones. Flavan 3-ols and flavonol glycosides were mostly found in peels of all cultivars (21.2–44.1 and 5.40–33.3%, respectively), while phenolic acids along with flavan 3-ols were predominant in the pulp (8.20–30.8 and 5.10–13.9%, respectively). Apples’ proc...
The aim of this study was to investigate opportunities to improve the nutritional value of biscui... more The aim of this study was to investigate opportunities to improve the nutritional value of biscuits. Therefore, the content of β-glucans, physical, chemical and sensory properties of biscuits were determined in relation to a share of added barley flour and a baking temperature. Five different blends of barley and wheat were used for biscuit production: barley/wheat flours in combinations: 0/100; 25/75; 50/50; 75/25 and 100/0 according to the procedure described in AACC method 10-52. The temperatures used for baking were 150 and 205°C for 15 and 11 min, respectively. The obtained results showed the higher β-glucans content in samples when share of barley flour in biscuit formula was higher. The same trend was found on both baking temperatures. Besides, the share of barley flour in samples significantly influenced physical, chemical and sensory parameters. In addition, different baking temperatures affected significant differences between samples according to all parameters investigat...
Spirits have proliferated and become an indispensable part of most gastronomic cultures around th... more Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using theconcentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spiritsand lowest in grape pomace spirits. The PCA sa...
Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Volume LXII, No. 67/1, str. 199., UDK 63/66 (058)0808.1/2, BH ISSN 0033-8583., 2017
The primary task of researchers and producers of strong alcoholic beverages is to achieve a bette... more The primary task of researchers and producers of strong alcoholic beverages is to achieve a better and balanced evaporation of components during distillation in the shortest possible time and with lower costs. One way to achieve this is by adding salt during distillation. Salt (NaCl) as a surface inactive component distorts azeotrope that changes the dynamics of the evaporation of volatile components. Therefore, the aim of this research is twofold: first, to determine the effect of salt addition during distillation on distillation time; secondly, to determine the effect of salt addition during distillation on the dynamics of evaporation of certain components. For this purpose William brandy was produced. Three distillations of fermented mash were performed: one in a conventional manner, the second with the addition of 2% salt and the third one with the addition of 5% salt into the raw distillate. Fractionation of the distillate was performed and fifth fractions were separated during the distilation. The content of alcohol, methanol, ethyl acetate, acetaldehyde, acetic acid and higher alcohols were determinated in fractions. The results indicate that the addition of salt during distillation has an impact on the balance of volatile compounds during distillation and that distillation time was shorter with the salt addition.
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changes the dynamics of the evaporation of volatile components. Therefore, the aim of this research is twofold: first, to determine the effect of salt addition during distillation on distillation time; secondly, to determine the effect of salt addition during distillation on the dynamics of evaporation of certain components. For this purpose William brandy was produced. Three distillations of fermented mash were performed:
one in a conventional manner, the second with the addition of 2% salt and the third one with the addition of 5% salt into the raw distillate. Fractionation of the distillate was performed and fifth fractions were separated during the distilation. The content of alcohol, methanol, ethyl acetate, acetaldehyde, acetic acid and higher alcohols were determinated in fractions. The results indicate that the addition of salt during distillation has an impact on the balance of volatile compounds during distillation and that distillation time was shorter with the salt addition.