Gas-chromatographic analysis, extraction and titration methods were used to determine the volatile components of 17 home-made natural plum brandy samples as well as 14 samples of industrially-produced plum brandy. The plum used for the production of Yugoslav plum brandies is Prunus domestica L.Eighteen alcohols, 23 esters and 21 organic acids were determined qualitatively and quantitatively. Eight aldehydes and nine ketones were only qualitatively determined.Apart from other components, the plum brandies analysed contained approximately 0.30 to 4.39 g of methanol/l; 0.40 g of 1-propanol/l; 0.19 g of 2-methyl-lpropanol/l; 0.05 g of 1-butanol/l; 0.10 g of 2-methyl-l-butanol/l; and 0.28 g of 3-methyl-I-butanol/l. The plum brandies also contained approximately 0.50 g ofethyl acetate/l and about 0.03 g of acetaldehyde/l. The concentration of the free carboxylic acids present was about 1.50 g/l. Acetic acid constituted about 90% vlv of the total acid concentration.

Dynamics of the accumulation of total ash and zinc, and their relationships with total dry matter, crude proteins and phytic acid during maize grain maturation were investigated. The investigation was carried out on normal maize hybrids grown under the same topographical and agrotechnical conditions over two consecutive vegetation years.The amount of total ash, expressed on fresh and dry matter bases, changed significantly (P = 0.05 and P = 0.01) during grain maturation depending on maturity stage and variety. The dynamics of the accumulation of ash in fresh grain matter during maturation as well as the ash amount in dry matter of mature grains were significantly affected by environmental conditions.The accumulation of zinc in fresh matter of developing grain was significantly affected (P = 0.05 and P = 0.01) by the degree of grain maturity and by variety, and correlates significantly (P = 0.001) and positively with the deposition of total dry matter, crude proteins as well as with phytic acid in both vegetation years.The molar ratio of phytic acid and zinc increased significantly during grain maturation indicating a possible decrease of zinc availability.

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