Mogućnost primene herbe hyssopus officinalis u proizvodnji rakije / Potential use of hyssopus officinalis herb in brandy production
2019
Stanisavljević, Dragana (College of Agriculture and Food Technology, Prokuplje (Serbia)) | Žugić-Petrović, Tanja D. (https://orcid.org/0000-0001-8237-1080) | Mickovski-Stefanović, Violeta | Mošić, Ivana (College of Agriculture and Food Technology, Prokuplje (Serbia)) | Veličković, Dragan T. (College of Agriculture and Food Technology, Prokuplje (Serbia)) | Davidović, Dejan | Petrović, Saša (College of Agriculture and Food Technology, Prokuplje (Serbia))
Hyssopus officinalis has a very important role in folk medicine. The extract and essential oil of plant H. officinalis is the main part of some liquors and brandies. The aim of this research is to exhibit potential use of herb H. officinalis in brandy preparation. Content of evaporable fraction of essential oil H. officinalis was analyzed by GC-FID/GC-MS technique. Research included physico-chemical and sensory analysis of prepared brandy. Number of registered and identified components in the tested essential oil was 27. It is characterized by a high content of monoterpenes, out of which the most common was 1.8-cineol (37.63%), cis-pinocamphone (28.81%). Taking into account the quality parameters tested, it has been shown that the use of medicinal and aromatic herbs is possible in the production of brandy and defines its quality.
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