COMPARASION OF THE AROMA ACTIVE COMPOUNDS IN RAW SPIRITS OBTAINED FROM DIFFERENT APPLE VARIETIES

Abstract

Raw spirits were produced through distillation of apple wines obtained by fermentation of selected varieties of apples. Two types of apple wine were obtained using different apple varieties. In the first case, the wine was obtained from two types of apples: Red Elstar and Vilmuta. In the second case, the wine was obtained from mixture composed of four types of apples: Idared, Golden Delicious, Jonagold and Melrose. The aromatic profiles of obtained raw spirits were strongly influenced of desirable aromas of ethylesters which contribute to the flavour of the destillates with a pleasant fruity and flowery smell, indicative of the quality of the spirit. A headspace solid phase microextraction (HS-SPME) as the extraction technique and gas chromatography coupled with mass spectrometry was utilized for the determination of volatile compounds. It was shown that raw spirits obtained from mixed combination of Red Elstar and Vilmuta have more intense aroma than obtained from second mixture (Idared, Golden Delicious, Jonagold and Melrose). Ethyl nonanoate, ethyl 9-hexadecanoate, ethyl palmitate and 9,12-octadecanoic acid ethyl ester were detected only in raw spirits obtained from Red Elstar and Vilmuta. The aroma profile of the fractions obtained during the distillation was also investigated. The most intensive aroma was detected in the first fractions (heads). On the other side, the content of ethyl esters in middle fractions was lower than that in the first fractions.