Determination of some volatile compounds in alcoholic beverage by headspace solid-phase microextraction gas chromatography – mass spectrometry

Schmutzer, Gabriella; Avram, Veronica; Feher, Ioana; David, L.; Moldovan, Zaharie

doi:10.1063/1.3681962

Cited by 1 publication

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“…In that sense, diethyl butanedionate could be used as a biomarker for differentiation of Prijedorska zelenika and Šarenika spirits from another apple spirits. An investigation by Schmutzer et al [53] showed that the absence of diethyl butanedionate may suggest that alcohol drinks were counterfeited. Very high proportions of ethyl isovalerate were detected among Šarenika and Ljepocvjetka apple samples.…”

Section: Volatile Organic Compounds In Apple Spiritsmentioning

confidence: 99%

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

Spaho

Gaši

Leitner

et al. 2021

Foods

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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.

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Section: Volatile Organic Compounds In Apple Spiritsmentioning

confidence: 99%