S. MATIJASEVIC1, S. TODIC1, Z. BESLIC1, Z. RANKOVIC VASIC1, D. ZUNIC1, Z. ATANACKOVIC1, V. VUKOSAVLJEVIC3 and B. CIRKOVIC2
1 University of Belgrade, Faculty of Agriculture, 11080 Zemun, Serbia
2 University of Pristina, Faculty of Agriculture, 38228 Zubin Potok, Serbia
3 University of Kragujevac, Faculty of Agronomy, 32000 Cacak, Serbia
MATIJASEVIC, S., S. TODIC, Z. BESLIC, Z. RANKOVIC VASIC, D. ZUNIC , Z. ATANACKOVIC, V. VUKOSAVLJEVIC and B. CIRKOVIC, 2013. Volatile components of grape brandies produced from Muscat table grapevine (Vitis vinifera L.) cultivars. Bulg. J. Agric. Sci., 19: 783-791
A combined gas chromatographic-mass spectrometric (GC/MS) method was used in this study to detect volatile components of eight samples of grape brandy produced from Muscat table grapevine (Vitis vinifera L.) cultivars. The gas chromatographic-mass spectrometric analysis of the extracts resulted in the identification of 155 components including 64 esters, 35 terpenes, 17 acids, 8 alcohols, 3 aldehydes, 8 ketones, 14 hydrocarbons (alkanes, alkenes and alkenols), 5 acetals and 1 heptanoic acid anhydride. Ethyl esters of C8 – C18 fatty acids and terpenic compounds were considerably more abundant in all grape brandy samples as compared to the other volatile compounds identified.