TY  - CONF
AU  - Smailagić, Anita
AU  - Dabic Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/2816
AB  - During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by
HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.
PB  - Univerzitet u Beogradu / University of Belgrade
C3  - Univerzitet u Beogradu / University of Belgrade
T1  - Phenolic profile of seasoned cherry heartwood staves
T1  - Fenolni profil duga trešnjinog drveta
UR  - https://hdl.handle.net/21.15107/rcub_rimsi_2816
ER  - 

@conference{
author = "Smailagić, Anita and Dabic Zagorac, Dragana and Veljović, Sonja and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by
HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.",
publisher = "Univerzitet u Beogradu / University of Belgrade",
journal = "Univerzitet u Beogradu / University of Belgrade",
title = "Phenolic profile of seasoned cherry heartwood staves, Fenolni profil duga trešnjinog drveta",
url = "https://hdl.handle.net/21.15107/rcub_rimsi_2816"
}

Smailagić, A., Dabic Zagorac, D., Veljović, S., Stanković, M., Radotić, K.,& Natić, M.. (2018). Phenolic profile of seasoned cherry heartwood staves. in Univerzitet u Beogradu / University of Belgrade
Univerzitet u Beogradu / University of Belgrade..
https://hdl.handle.net/21.15107/rcub_rimsi_2816

Smailagić A, Dabic Zagorac D, Veljović S, Stanković M, Radotić K, Natić M. Phenolic profile of seasoned cherry heartwood staves. in Univerzitet u Beogradu / University of Belgrade. 2018;.
https://hdl.handle.net/21.15107/rcub_rimsi_2816 .

Smailagić, Anita, Dabic Zagorac, Dragana, Veljović, Sonja, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile of seasoned cherry heartwood staves" in Univerzitet u Beogradu / University of Belgrade (2018),
https://hdl.handle.net/21.15107/rcub_rimsi_2816 .