Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Abstract

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

“…Minor aroma volatile compounds in analyzed spirits were first enriched via solid-phase microextraction (SPME). Sample preparation and identification of volatile compounds were conducted according to Spaho et al…”

“…15 In low concentration, these two phenols can be considered as the normal component present in apple spirits. 12,15,25 3.3. Impact of Apple Cultivar on the Minor Aroma Compound Profile of Apple Spirits.…”

“…16 Thanks to their health-promoting properties and unique flavor, in the last few years, a strong tendency to re-evaluate traditional apple cultivars has arisen. 17 Spaho et al 15 reported the advantages of using traditional apple cultivars from Bosnia and Herzegovina (B&H) in the production of spirits due to their specific and pleasant flavor. However, there are some obstacles to the use of these fruits as raw materials, namely, their yield may be significantly lower compared to modern, commercial cultivars.…”

“…In the commercial production of apple spirits, it is rather common to use fruit from a narrow pool of international apple cultivars as the raw material. ,,− Until the present time, there have been relatively few studies on apple spirits obtained from traditional apple cultivars. ,, Traditional cultivars in general require less agricultural input, are well adapted to the environment from which they originate, and therefore contribute to sustainable food production . Thanks to their health-promoting properties and unique flavor, in the last few years, a strong tendency to re-evaluate traditional apple cultivars has arisen .…”

The Molecular Network behind Volatile Aroma Formation in Pear (Pyrus spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways

“…Aroma is an important indicator of fruit quality [ 1 ], and rich fruit aromas can alter trends in consumption, improving human standards of living and increasing demand for fruits. The study of fruit aroma is therefore receiving increasing attention [ 2 ].…”