Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

Abstract

The aim of this study was to investigate the potential of traditional apple cultivars from Bosnia and Herzegovina to improve the aroma of the less aromatic international cultivar "Idared" in the production of spirits. Two flavor improvement approaches were used: joint fermentation of traditional and "Idared" apples and the maceration of traditional apples in raw "Idared" spirits, followed by redistillation. Minor aroma volatile compounds in the obtained spirits were measured by gas chromatographymass spectroscopy techniques after enrichment via solid-phase microextraction. Overall, 36 minor volatile compounds were found in spirits. The share of detected compounds varied greatly among samples due to the flavoring approach and used cultivars. Flavor improvement during fermentation proved a more efficient approach. Even 10% share of a traditional apple is enough to improve the positive sensory attributes of the spirits. The obtained results encourage the future use of traditional apple cultivars in the production and flavor improvement of fruit spirits.

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

“…The highest concentration of hexanoic acids among the nine acids detected in peach brandy was found by Wang et al [70]. Butanoic acids 2 and 3 methyl are identified as important odorants in Bartlett pear spirits [67], and these two acids were also characteristic of distillates from autochthonous apple varieties [80]. Additionally, 15 acids were detected in baijiu samples, 8 of which were classified as odorants [57].…”

“…Ethyl esters of short-chain fatty acids such as ethyl butyrate contribute to a pleasant aroma in small amounts but a strong, pungent, cheesy odor in high amounts [79]. In low concentrations, ethyl lactate stabilizes the flavor of the distillate and softens its tart character [80]. Ethyl esters of medium-chain fatty acids (hexanoic acid, octanoic acid, decanoic acid, and dodecanoic acid) are compounds of particular interest in spirits because they impart a fruity and floral aroma and are present in relatively high concentrations [72].…”

“…The most potent odor-active compounds in raw spirits are ethyl hexanoate, followed by ethyl butyrate, ethyl heptanoate, and ethyl octanoate [56]. In general, the shorter-chain fatty acid esters are more associated with fruity and floral aromas than the longer-chain fatty acid esters [80].…”

“…They are products of Brettanomyces infections. In spirits from apples, Spaho et al [79,80] identified the phenol, 4-ethyl, phenol, phenol, 4-ethyl-2-methoxy (4-ethylguaiacol), and eugenol (clove-like). They had no negative influence on the sensory perception of the apple brandies tested.…”

Effect of the alcohol content on sensory perception of the fruit spirits

“…During the production of fruit spirits, numerous volatile substances are produced. Fruits are the source of the so-called primary aroma of spirits, which are the components that give the beverage identity and uniqueness for a particular fruit species or variety (Januszek et al, 2020;Spaho et al, 2023). Most volatiles are produced during alcoholic fermentation (Stacner et al, 2023), creating a fermentative or secondary aroma of spirits.…”