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Volatile Compounds Forming the Moravian Fruit Spirits Aroma
Year: 2015
Type of publication: ostatní - článek ve sborníku
Name of source: 7th International Symposium on RECENT ADVANCES IN FOOD ANALYSIS: Book of Abstracts
Publisher name: Vysoká škola chemicko-technologická v Praze
Place: Praha
Page from-to: 239
Titles:
Language Name Abstract Keywords
eng Volatile Compounds Forming the Moravian Fruit Spirits Aroma Fruit spirits are currently considered as one of the typical alcoholic beverages of Moravia and gastronomic heritage of Moravian culture. The first mentions of the production of fruit spirits in the manor distilleries appear in the 16th century, and planting fruit trees, creation of gardens and fruit nurseries were supported by the several monarchs during centuries. Production of fruit spirit, especially the most known spirit from plums (often called plum brandy), is not widespread in the world. Strong tradition of its production is in lands on Balkan and in Central Europe, particularly in Moravian region (Czech Republic). Fruit as sources for production of fruit spirit in Czech Republic are different; distillates are produced from stone fruit, pome fruit and various kinds of berries. Therefore, the aromas of fruit spirits are very diverse. In this work, aroma profiles of Moravian fruit spirits from stone fruit and pome fruit were investigated. Headspace–solid phase microextraction (HS–SPME) connected with gas chromatography–mass spectrometry (GC–MS) was used for analysis of 20 samples of fruit Moravian spirits. Central composite design of experiment was used for evaluation of optimal extraction parameters. Identification of individual compounds of spirit aroma was performed by comparing mass spectra of analyzed compounds with mass spectra from libraries, and by comparing of retention indices. Fruit Spirits; SPME; GC-MS; Aromaprofile

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