Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.
Biomolecules. 2020 Jun 3;10(6):853. doi: 10.3390/biom10060853.
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 -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.
烈酒的挥发性成分是最重要的因素，因为它可以带来愉悦的风味。本研究的目的是确定用于发酵的甜点苹果品种对苹果白兰地中挥发性化合物浓度的影响。SPME-GC-MS（固相微萃取-气相色谱-质谱）方法可检测到 69 种物质，GC-FID（气相色谱-火焰离子化检测器）可检测到 31 种化合物。特级白兰地中特有的挥发性化合物为 Topaz 品种的柠檬烯、月桂烯、甲基戊酸和 1,1-二乙氧基丙烷，Rubin-β-香茅醇和乙酸异丙酯、Elise-柠檬烯、月桂烯、乙酸苄酯和乙酸异丙酯、Szampion-β-香茅醇、Idared-1,1-二乙氧基丙烷和 Jonagored-乙基癸酸酯。在分析的十种苹果白兰地中，Topaz、Rubin 和 Elise 品种的挥发性化合物种类最为多样。此外，它们在生产酒精饮料中最重要的酿造参数也最有利。另一方面，Elise 葡萄汁中的糖含量相对较低，而 Topaz 葡萄汁中的糖含量最高，这后来导致了酒精含量的差异。Gloster 白兰地中酯类和萜烯类的含量最低。感官分析结果表明，Topaz、Rubin、Elise 和 Florina 品种的白兰地得分最高。
