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The main purpose of the research was to determine the composition of the volatile fraction of raw spirits, as well as isolation of the aroma profiles for spirits differing in their sensory properties. Profiles were created using a headspace solid-phase microextraction (HS-SPME) and capillary gas chromatography-mass spectrometry technique (GC-MS). The results indicated the presence of over 200 compounds, of which significant numbers were identified. The most significant groups included esters, higher alcohols, aldehydes, acetals, as well as furans, sulphur compounds, terpenoids and benzene derivatives. Among the abovementioned compounds, over 50 were identified whose presence or high content could decrease the quality of the distillates. In particular, this pertains to higher quantities of compounds such as acetals and certain esters, as well as the two compounds, dimethyl trisulphide and geosmin. Aside from the dependence between volatile composition and the sensory quality, differences between distillates originating from different distilleries were observed.

The aim of this research was to determine which compounds contribute to the flavour of agricultural distillates and to indicate those compounds which are responsible for a deterioration of sensory quality. Aroma profiling was carried out by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GC-O). Aroma profiles were obtained using the fingerspan method. It was ascertained that the aroma profiles of agricultural distillates contain about 40 odours, some of which may serve in discriminatory analysis as markers of sensory quality. Some of the aroma compounds could be identified with the use of a mass spectrometer. It was found that the greatest amount of information on quality was obtained through analysis of the most intense odours detected in all or almost all samples, and that two odours formed the most radical indicators of sensory quality, being the result of the presence of two compounds, dimethyl trisulphide and geosmin.

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