Composition of Montmorency Cherry Essence. 2. High‐boiling Components

Abstract

SUMMARY: Volatile components of commercial Montmorency cherry essence boiling above ethanol were extracted from the essence by ether and concentrated by distillation. This concentrate was fractionated by gas chromatography. Individual components were identified using the methods of functional group analysis, gas co‐chromatography, infrared analysis and mass spectrometry. The concentrations of the components in the original essence were estimated. The major components identified were n‐propyl alcohol, isobutyl alcohol, isoamyl alcohol, and benzaldehyde. Minor components identified include n‐butanol, n‐hexanol, a hexenol, benzyl alcohol, α‐terpineol, furfural, isoprene, myrcene and numerous higher terpenes, methyl benzoate, ethyl benzoate, benzyl acetate, ethyl caprylate, ethyl caprate, n‐propyl benzoate, isobutyl benzoate, isoamyl benzoate and di‐butyl phthalate.

Fruit Brandy Production by Batch Column Distillation With Reflux

“…Ethanol, methanol, acetaldehyde, ethyl acetate, isoamyl alcohol and 1‐propanol were chosen for monitoring because they are the compounds in highest concentrations as well as often studied for their flavor characteristics in the fruit spirits (Stinson et al. 1969a,b; Guymon 1972; Suomalainen and Lehtonen 1979; Postel and Adam 1989).…”

“…Fusel alcohols compose the largest group of aroma compounds in alcoholic beverages (Stinson et al. 1969b).…”

“…Isoamyl alcohol (3‐methyl‐1‐butanol) is the main fusel alcohol synthesized during fermentation by yeast. 1‐Propanol is considered as another important fusel alcohol, as it is the simplest alcohol larger than ethanol (Stinson et al. 1969b; Suomalainen and Lehtonen 1979).…”

“…The concentration must be below 0.35% (v/v) but it is desirable to have the concentration close to regulatory limit, as it is a positive-flavor component. Fusel alcohols compose the largest group of aroma compounds in alcoholic beverages (Stinson et al 1969b). Isoamyl alcohol (3-methyl-1-butanol) is the main fusel alcohol synthesized during fermentation by yeast.…”

“…Isoamyl alcohol (3-methyl-1-butanol) is the main fusel alcohol synthesized during fermentation by yeast. 1-Propanol is considered as another important fusel alcohol, as it is the simplest alcohol larger than ethanol (Stinson et al 1969b;Suomalainen and Lehtonen 1979). However, these two compounds distill earlier than most of the other fusel alcohols and therefore they are considered to be early indicators of the balance of the remaining fusel alcohols.…”