Some Important Aroma Active Compounds in Apple Distillates

Spaho, Nermina; Đukić-Ratković, Davorka; Nikićević, Ninoslav; Blesić, M.; Tešević, Vele; Murtić, Mirela Smajić

doi:10.1007/978-3-031-04797-8_36

Cited by 2 publications

(2 citation statements)

References 41 publications

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“…Benzaldehyde and benzyl alcohols had a larger presence within spirits obtained by maceration (Tables 2−4) but were overall not well correlated with any of the sensory attributes. Benzaldehyde, an aroma active compound in the apple distillate, 31 showed a lack of influence on sensory attributes. A larger share of tetradecanoate <ethyl->, hexadecanoic acid, ethyl ester, and decanol also did not actively contribute to any sensory attributes.…”

Section: Impact Of the Flavor Improvement Approach (Fermentation And ...mentioning

confidence: 99%

Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

Spaho

Gaši

Leitner

et al. 2023

ACS Food Sci. Technol.

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The aim of this study was to investigate the potential of traditional apple cultivars from Bosnia and Herzegovina to improve the aroma of the less aromatic international cultivar "Idared" in the production of spirits. Two flavor improvement approaches were used: joint fermentation of traditional and "Idared" apples and the maceration of traditional apples in raw "Idared" spirits, followed by redistillation. Minor aroma volatile compounds in the obtained spirits were measured by gas chromatographymass spectroscopy techniques after enrichment via solid-phase microextraction. Overall, 36 minor volatile compounds were found in spirits. The share of detected compounds varied greatly among samples due to the flavoring approach and used cultivars. Flavor improvement during fermentation proved a more efficient approach. Even 10% share of a traditional apple is enough to improve the positive sensory attributes of the spirits. The obtained results encourage the future use of traditional apple cultivars in the production and flavor improvement of fruit spirits.

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Section: Impact Of the Flavor Improvement Approach (Fermentation And ...mentioning

confidence: 99%

Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

Spaho

Gaši

Leitner

et al. 2023

ACS Food Sci. Technol.

Self Cite

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“…They found 18 aroma compounds with OAVs > 1, and they had strong correlation with flavor attributes and distinct aroma characteristics. The study by Spaho et al [141] focused on the identification of some aroma active compounds in apple spirits. Among six aroma compounds, they found that ethyl benzoate and benzaldehyde had the largest OAVs.…”

Section: Aroma Active Compoundsmentioning

confidence: 99%

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Stanzer

Čiča

Blesić

et al. 2023

Foods

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Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.

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Some Important Aroma Active Compounds in Apple Distillates

Cited by 2 publications

References 41 publications

Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

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