Abstract
Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin—β-citronellol and isopropyl acetate, Elise—limonene, myrcene benzyl acetate and isopropyl acetate, Szampion—β-citronellol, Idared—1,1-diethoxy-propane and Jonagored—ethyl trans-4-decanoate. Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. On the other hand, the content of sugars was relatively low in Elise must, while it was highest in Topaz must, which later on translated into differences in alcohol content. Brandies obtained from Gloster contained the smallest concentrations of esters and terpenes. Results of the sensory analysis showed that highest rated brandies were obtained from Topaz, Rubin, Elise and Florina.
Highlights
Apple tree (Malus domestica) is most frequently grown fruit tree in the Poland
The quality of alcoholic beverages is closely dependent on the quality of raw materials, yeast applied for fermentation and fermentation conditions
The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the composition and concentration of volatiles in apple spirits
Summary
Most of the harvested apples are processed—they are mainly used for the production of apple juice concentrate (about 90%), fresh juices, smoothies, droughts and alcoholic beverages [1]. The quality of alcoholic beverages is closely dependent on the quality of raw materials, yeast applied for fermentation and fermentation conditions. Fruits designated for processing should reach suitable maturity. The aroma of overripe fruits may be characterized by non-specific aroma notes associated with the development of epiphytic microbiota, while unripe fruit contain less sugar and are not suitable for the production of high-quality beverages [2]. Apart from compounds derived from raw material, volatiles are formed in biologic, enzymatic and chemical processes throughout whole ethanol fermentation. Aldehydes, higher alcohols, organic acids and terpenes are the most important aroma compounds of alcoholic beverages [3,4]
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