RT Journal Article
SR Electronic
T1 Aroma Constituents of Plum Brandy
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 159
OP 165
DO 10.5344/ajev.1973.24.4.159
VO 24
IS 4
A1 E. A. Crowell
A1 J. F. Guymon
YR 1973
UL http://www.ajevonline.org/content/24/4/159.abstract
AB The aroma components of an experimental brandy produced from California French prunes were concentrated by solvent extraction and isolated by gas chromatography. Individual compounds were identified by infrared spectroscopy and retention data on SE-30 and FFAP liquid-substrate columns. Substances identified included aliphatic fatty acid esters, free fatty acids, aromatic aldehydes, esters, and alcohols, ethyl lactate, furfural, eugenol, and unsaturated aliphatic aldehydes.The constituents of the experimental brandy were compared with those of four samples of imported plum brandy. Quantitatively, the imported samples contained higher levels of benzyl alcohol, 2-phenethyl alcohol, ethyl benzoate, and eugenol, but much less of the ethyl esters of fatty acids. Ethyl lactate was 2-4 times higher in French Quetseh and Mirabelle and two brands of Yugoslavian slivovitz than in the experimental brandy.