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Foods

Title:		Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region
Author(s):		Spaho N; Gasi F; Leitner E; Blesic M; Akagic A; Zuljevic SO; Kurtovic M; Ratkovic DD; Murtic MS; Aksic MF; Meland M;
Address:		"Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina. Institute of Analytical Chemistry and Food Chemistry (6450), Graz University of Technology, 8010 Graz, Austria. Disttllery BMB Delta, Jablanica, 173, 78405 Gradiska, Bosnia and Herzegovina. Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia. Norwegian Institute of Bioeconomy Research, NIBIO Ullensvang, Ullensvangvegen 1003, N-5781 Lofthus, Norway"
Journal Title:		Foods
Year:		2021
Volume:		20210601
Issue:		6
Page Number:		-
DOI:		10.3390/foods10061258
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Zuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjaca, Lijepocvjetka, and Sarenika) and three pear cultivars (Budaljaca, Krakaca, and Kalicanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Sarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjaca apple cultivars had the best sensory attributes. Budeljaca and Krakaca pears are promising cultivars as flavoring in spirits production"
Keywords:		fruit spirits old apples old pears volatile aroma compounds;
Notes:		"PubMed-not-MEDLINESpaho, Nermina Gasi, Fuad Leitner, Erich Blesic, Milenko Akagic, Asima Zuljevic, Sanja Orucevic Kurtovic, Mirsad Ratkovic, Davorka Dukic Murtic, Mirela Smajic Aksic, Milica Fotiric Meland, Mekjell eng Grant No. 11/05-14-27695-1/19/Ministry of Education, Science and Youth of Sarajevo Canton/ Grant No. 332160UE/HERD/Agriculture, Norway/ Switzerland 2021/07/03 Foods. 2021 Jun 1; 10(6):1258. doi: 10.3390/foods10061258"