DBPapers
DOI: 10.5593/sgem2017H/63/S25.047

THE AROMATIC EVALUATION OF DISTILLATES MADE FROM SOUR CHERRIES FROM WELL-KNOWN REGIONS

D.I. Stegarus, O. Botoran, C. Ciucure, R. Ionete, E. Lengyel
Thursday 23 November 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgemviennagreen.org, SGEM2017 Vienna GREEN Conference Proceedings, ISBN 978-619-7408-29-4 / ISSN 1314-2704, 27 - 29 November, 2017, Vol. 17, Issue 63, 365-372 pp; DOI: 10.5593/sgem2017H/63/S25.047

ABSTRACT

The purpose of this study is to determine the volatile organic compounds, which are responsible for the flavor found in sour cherry distillates from various regions, in order to create a comparative study, i.e. to determine criteria used in their qualitative evaluation. In fruit distillates, a big number of volatile organic compounds has already been determined. The characteristics for differentiating the different kinds of distillates are based on the major differences of relative concentration of the compound classes: esters, alcohols, ketones, monoterpenes and total sesquiterpene, compounds determined through the GC-MS (gas-chromatographic coupled with mass spectrometer) method. Based on the level of concentration of the volatile compounds responsible for the marker’s flavors of fruit distillates, the quality of the fruits has been differentiated based on their area of origin. After the qualitative and quantitative analysis of the flavor compounds made by us and also from the data specified in the literature it is noticed that the aroma of a product is determined very much by the climatic conditions, the soil, the region and in our case also the period of fruit baking.

Keywords: distilled from sour cherries, flavors, GC-MS, volatile compound