Abstract
This research provides an accurate description of the origin for fruit spirits. In total, 63 samples of various kinds of fruit spirits (especially from apples, pears, plums, apricots and mirabelle) were analysed using headspace-solid phase microextraction and gas chromatography with flame-ionization detector. Obtained volatile profiles were treated and analysed by multivariate regression with a reduction of dimensionality-orthogonal projections to latent structure for the classification of fruit spirits according to their fruit of origin. Basic result of statistical analysis was the differentiation of spirits to groups with respect to fruit kind. Tested kinds of fruit spirits were strictly separated from each other. The selection was achieved with a specificity of 1.000 and a sensitivity of 1.000 for each kind of spirit. The statistical model was verified by an external validation. Hierarchical cluster analysis (calculation of distances by Ward’s method) showed a similarity of volatile profiles of pome fruit spirits (apple and pear brandies) and stone fruit spirits (especially mirabelle and plum brandies).
Highlights
Fruit spirits (FS) are known around the world due to their taste and aroma
The composition of a volatile profile consists of volatile organic compounds (VOC) originating from fruit, volatile by-products formed during an alcoholic fermentation, and compounds formed during aging due to various chemical reactions
The aim of this research was to analyse VOC profiles of various FS by method of headspace solid-phase microextraction coupled to gas chromatography with flameionization detection (HS-SPME/GC-flame-ionization detector (FID)) and obtained chromatographic data used for authentication of FS
Summary
Fruit spirits (FS) are known around the world due to their taste and aroma. Their production has a long tradition among Central European countries and many nations have them as a traditional alcoholic beverage. The chemical composition of volatile profile depends on many factors like the type of fruit and its quality, conditions of the alcoholic fermentation and storage conditions. The composition of a volatile profile consists of volatile organic compounds (VOC) originating from fruit, volatile by-products formed during an alcoholic fermentation, and compounds formed during aging due to various chemical reactions. There are a number of studies found on the compositions of volatile compounds in fruit spirits, such as plum brandy[1,2], pear b randy[3], apricot b randy[4], apple b randy[5], mirabelle b randy[6] or raspberry b randy[7]. Even with the use of appropriate extraction techniques in connection with gas chromatography-mass spectrometry, it is not easy to identify so many compounds to comparing the volatile profiles of each fruit distillate. HS-SPME/GC-FID was chosen as a screening procedure to classify complex chemical mixtures, such as fruit spirits samples and as a low-cost analytical technique which allowed measuring proper fingerprints based on Scientific Reports | (2020) 10:18965
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