Supplementary data for the article: Popović-Djordjević, J.; Marjanović, Ž. S.; Gršić, N.; Adžić, T.; Popović, B.; Bogosavljević, J.; Brčeski, I. Essential Elements as a Distinguishing Factor between Mycorrhizal Potentials of Two Cohabiting Truffle Species in Riparian Forest Habitat in Serbia. Chemistry and Biodiversity 2019, 16 (4). https://doi.org/10.1002/cbdv.201800693

Supplementary material for: [https://doi.org/10.1002/cbdv.201800693]Related to published version: [http://cherry.chem.bg.ac.rs/handle/123456789/2920]Related to accepted version: [http://cherry.chem.bg.ac.rs/handle/123456789/2921

Регіональна політика Китаю періоду колоніальної експансії великих держав (середина ХІХ ст. – 1945 р.)

In Serbia, besides 'Pozegaca' and autochthonous plum cultivars, some cultivars developed in Cacak are used for the production of plum brandy. 'Cacanska Lepotica' and 'Cacanska Najbolja' are dessert cultivars which are being processed into brandy only in seasons when the demand for fresh fruits on the market is low. 'Cacanska Rodna' is the cultivar with combined properties, and is mainly used for the production of brandy and drying. 'Pozegaca' (which used to be a standard for brandy production) was most commonly used raw material for the production of premium-quality plum brandy. This paper presents the study of influence of plum cultivars developed in Cacak on the content of some major volatile components and sensory characteristics of plum brandy. Upon removing the stones, fruits of the studied cultivars were processed into plum brandy by the common method. The contents of methanol, 8 higher alcohols, 3 acids, 10 esters, acetaldehyde and benzaldehyde were determined in the produced plum brandies by gas chromatography. Plum brandies made from the above stated cultivars differed in the content of particular components. Methanol content in all brandies was lower than legally permitted. The highest content of higher alcohols, acids and total esters (without ethylacetate and ethyllactate) was found in brandy produced from 'Cacanska Lepotica'. The highest ethylacetate and benzaldehide content was recorded in brandy produced from 'Pozegaca'. With regard to the sensory characteristics, the brandy made from 'Cacanska Lepotica' was graded highest, whereas brandies produced from cultivars 'Pozegaca', 'Cacanska Rodna' and 'Cacanska Najbolja' followed.I BALKAN SYMPOSIUM ON FRUIT GROWIN

Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'

'Cacanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Cacanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Cacanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Cacanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.II BALKAN SYMPOSIUM ON FRUIT GROWIN

Standard and Sensory Quality of Plum Brandies Produced from Top-Quality Fruits of 'Cacanska Rodna'

'Cacanska Rodna' is a plum cultivar with combined properties which is mainly used for drying and producing plum brandy, but is also as the dessert cultivar and for freezing. Fruit weight in this cultivar varies greatly (from less than 20 g to values exceeding 40 g). This fruit property is not considered crucial for assessing quality of plum brandy, therefore training system need not presuppose hard pruning. However, in order to gain top-quality fruits for fresh consumption, drying and freezing (with fruit weight higher than 30 g and even in excess of 40 g) hard pruning in plum orchards is a must. Unfavourable market trends in some years tend to result in lower demand for this cultivar be it fresh or frozen or intended for processing. In such circumstances, high-quality fruits of 'Cacanska Rodna' from hard-pruning orchards are used only as the raw material for plum brandy production. The paper presents the study of quality of plum brandies (chemical composition prescribed by the law regulation and sensory characteristics) produced by the identical technological procedure from high-quality fruits of 'Cacanska Rodna' grown on four different sites. Fruit weight ranged from 31.96 g to 42.11 g. Although chemical composition and assessment of sensory characteristics of produced brandies varied among sites, quality of all produced plum brandies satisfied requirements of the law regulation of Serbia and the EU. By processing high-quality fruits of 'Cacanska Rodna' we obtained brandies with concentrations of methanol (below 5.62 g/L a.a.) and HCN (less than 1 mg/L a.a.) considerably lower than the values prescribed by the law as maximum.II BALKAN SYMPOSIUM ON FRUIT GROWIN