Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region
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 to...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1258 |
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| author | Nermina Spaho Fuad Gaši Erich Leitner Milenko Blesić Asima Akagić Sanja Oručević Žuljević Mirsad Kurtović Davorka Đukić Ratković Mirela Smajić Murtić Milica Fotirić Akšić Mekjell Meland |
| author_facet | Nermina Spaho Fuad Gaši Erich Leitner Milenko Blesić Asima Akagić Sanja Oručević Žuljević Mirsad Kurtović Davorka Đukić Ratković Mirela Smajić Murtić Milica Fotirić Akšić Mekjell Meland |
| author_sort | Nermina Spaho |
| collection | DOAJ |
| description | 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, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) 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 Šarenika 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 Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production. |
| first_indexed | 2024-03-10T10:49:14Z |
| format | Article |
| id | doaj.art-d401515b2c7548ef87dbe31c5eb6ef4e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:49:14Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d401515b2c7548ef87dbe31c5eb6ef4e2023-11-21T22:24:55ZengMDPI AGFoods2304-81582021-06-01106125810.3390/foods10061258Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan RegionNermina Spaho0Fuad Gaši1Erich Leitner2Milenko Blesić3Asima Akagić4Sanja Oručević Žuljević5Mirsad Kurtović6Davorka Đukić Ratković7Mirela Smajić Murtić8Milica Fotirić Akšić9Mekjell Meland10Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and HerzegovinaFaculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and HerzegovinaInstitute of Analytical Chemistry and Food Chemistry (6450), Graz University of Technology, 8010 Graz, AustriaFaculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and HerzegovinaFaculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and HerzegovinaFaculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and HerzegovinaFaculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and HerzegovinaDisttllery BMB Delta, Jablanica, 173, 78405 Gradiška, Bosnia and HerzegovinaFaculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and HerzegovinaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaNorwegian Institute of Bioeconomy Research, NIBIO Ullensvang, Ullensvangvegen 1003, N-5781 Lofthus, NorwayThis 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, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) 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 Šarenika 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 Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.https://www.mdpi.com/2304-8158/10/6/1258old applesold pearsfruit spiritsvolatile aroma compounds |
| spellingShingle | Nermina Spaho Fuad Gaši Erich Leitner Milenko Blesić Asima Akagić Sanja Oručević Žuljević Mirsad Kurtović Davorka Đukić Ratković Mirela Smajić Murtić Milica Fotirić Akšić Mekjell Meland Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region Foods old apples old pears fruit spirits volatile aroma compounds |
| title | Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region |
| title_full | Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region |
| title_fullStr | Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region |
| title_full_unstemmed | Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region |
| title_short | Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region |
| title_sort | characterization of volatile compounds and flavor in spirits of old apple and pear cultivars from the balkan region |
| topic | old apples old pears fruit spirits volatile aroma compounds |
| url | https://www.mdpi.com/2304-8158/10/6/1258 |
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