[Origin of hydrogen cyanide, benzaldehyde and ethyl carbamate in fruit brandies]
1989
Paunovic, R. | Nikitovic, N. (Poljoprivredni fakultet, Beograd (Yugoslavia))
Origin of hydrogen cyanide, benzaldehyde and ethil carbamate in fruit brandy has been investigated. Among all alcohol drinks, the quantities of these components are the highest in brandies made from stone fruits. In these drinks, ethyl carbamate originates mostly from HCN. HCN and benzaldehyde appear by the hidrolysis of amugdalin from nuclei of fruit stones and seeds as well as by hydrolysis of prunasin from the peel and fruit pulp of the stone fruits. Contents of amygdalin and prunasin in fruits as well as the HCN and benzaldehyde contents in brandies depend on the species and sorts of fruits. Contents of these components are the highest in the brandy made from the cherry plum (Prunus cerasifera) and then in the plum tree (Prunus domestica) brandies of the Trnovaca and Crvena ranka sorts.
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