GC-FID-MS Based Metabolomics to Access Plum Brandy Quality
1
National Institute of the Republic of Serbia, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia
2
Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
3
Zarić Distillery, Maksima Markovića 42, 31260 Kosjerić, Serbia
*
Author to whom correspondence should be addressed.
Academic Editors: Young Hae Choi, Young Pyo Jang, Yuntao Dai and Luis Francisco Salomé-Abarca
Molecules 2021, 26(5), 1391; https://doi.org/10.3390/molecules26051391
Received: 5 February 2021
/
Revised: 26 February 2021
/
Accepted: 27 February 2021
/
Published: 5 March 2021
(This article belongs to the Special Issue Theme Issue Honoring Professor Robert Verpoorte’s 75th Birthday: Past, Current and Future of Natural Products Research)
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.
View Full-Text
Keywords:
plum brandy; metabolomics; GC-FID-MS
▼
Show Figures
Graphical abstract
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
- Supplementary File 1:
PDF-Document (PDF, 228 KiB)
MDPI and ACS Style
Ivanović, S.; Simić, K.; Tešević, V.; Vujisić, L.; Ljekočević, M.; Gođevac, D. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules 2021, 26, 1391. https://doi.org/10.3390/molecules26051391
AMA Style
Ivanović S, Simić K, Tešević V, Vujisić L, Ljekočević M, Gođevac D. GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules. 2021; 26(5):1391. https://doi.org/10.3390/molecules26051391
Chicago/Turabian StyleIvanović, Stefan, Katarina Simić, Vele Tešević, Ljubodrag Vujisić, Marko Ljekočević, and Dejan Gođevac. 2021. "GC-FID-MS Based Metabolomics to Access Plum Brandy Quality" Molecules 26, no. 5: 1391. https://doi.org/10.3390/molecules26051391
Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
