Volatile Composition and Sensory Characters of Commercial Galician Orujo Spirits

Abstract

Nineteen samples of commercial Galician orujo spirits were analyzed by gas chromatography and distinguished from one another on the basis of the concentrations of major volatile compounds (methanol, higher alcohols, esters, acetates, and aldehydes). The spirits were also sensorily analyzed to emphasize this differentiation and to establish a sensory profile as a function of the attributes defined by the tasters. The results show that the Galician orujo spirits present notably significant differences in the concentrations of 2-butanol, methanol, acetaldehyde, and ethyl lactate, whereas their ethylic esters contents are similar. Sensorily, the orujo spirits can be differentiated by taste but have similar characteristics of bouquet, the best of which are from the Godello variety. The descriptions employed to define the orujo spirits were herbaceous, floral, fruity, vegetal, alcohol, toasted, and "others". Floral and fruity were predominant in the Albariño orujo spirits; herbaceous was predominant in the plurivarietal orujo spirits, vegetal in the Godello spirits, and dried fruit or toasted in the Mencia spirits. The orujo spirits from Treixadura have the most diverse profile, with the participation of most of the attributes.

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

“…Rose flavor, apple blossom flavor and neroli flavor were the main flavors in 77%vol spirit while fruity and floral flavors were obvious in 80%vol spirits. These were similar to the previous studies, in which the floral and fruity flavors were also described as the main aroma characteristics (Diéguez et al, 2005;Zhao et al, 2012).…”

“…This is similar to the results from Zhang et al (2007), who reported that acids were the most abundant aromatic compounds in wine. However, Diéguez et al (2005) reported that terpenes (like β-pinene) and volatile alcohols (like citronellol) were intensive for Orujo Spirits. Volatile alcohols were also reported as the primary aroma components for banana spirits (Capobiango et al, 2015), raspberry, strawberry, and mulberry wines (Feng et al, 2015).…”

“…Grape varieties, wine-making and distillation factors (such as the temperature, yeast and oak treatment) jointly influence the volatile substances in spirits (Fan et al, 2006;Satora & Tuszynski, 2010). Aroma properties of grape spirits are attaching more and more attentions around the world (Diéguez et al, 2003(Diéguez et al, , 2005. Volatile compositions and sensory properties of spirits made out of other plant fruits, such as banana, cane and potato, had also been studied (Rota et al, 2013;Dkutsu et al, 2015).…”

Headspace solid‐phase microextraction and gas chromatography–olfactometry analysis of raw spirits of different organoleptic quality

“…Samples were delivered by local agricultural distilleries (Pomeranian region). The raw spirits selected for this study (39 samples) differed in organoleptic properties; 13 of them reached the highest rating from sensory analysis performed in accordance with Polish Standard PN-A-79 528-2:2002 (samples 27-39); 13 spirits received diverging ratings during the sensory analysis-some of the evaluating panelists found them to satisfy the standard, some rated otherwise (samples [14][15][16][17][18][19][20][21][22][23][24][25][26]; the remaining 13 samples did not fulfil the organoleptic requirements (samples 1-13). Preliminary sensory analyses of samples were carried out in the laboratory of Sobieski Distillery.…”

“…On the basis of the known literature, nine sensory descriptors were chosen, often used in the analysis of alcoholic beverages: onion/vegetable, earthy/ mouldy, bread/toast, fruity/sweet, chemical/solvent, nauseating, acrid/ penetrating, green/plant and tart. [8][9][10][11][12][13][14][15][16][17][18] A four-point scale of intensity of a given odour was used to evaluate quantitatively the intensity of each of these descriptors: 3 points, very intense odour; 2 points, odour of medium intensity; 1 point, not intense odour; 0 points, no odour. The samples of raw spirits were diluted to 20% ethanol concentration.…”