Aromatic compounds of brandies produced from three apricot varieties cultured in Serbia

Abstract

This study investigated the effect of certain apricot varieties cultured in Serbia on the quality of produced brandies, primarily in terms of the content and relationships of aromatic substances. In this study, fruits of three apricot varieties (NS 6, NS rodna and Ambrozija) were used for production of brandies. Primary fruit processing and distillation were carried out in a distillery of industrial capacity. High differences in the quantity of 14 identified aromatic components of the distillates produced from three apricot varieties were recorded. Ethyl decanoate was present in all three distillates in significantly larger amounts compared to other esters. Ethyl isobutyrate was found in a small amount (0.32 mg/L) in the distillate produced from Ambrozija variety, while in the distillates from other varieties this compound was not detected. The distillates produced from varieties NS6 and NS rodna contained significantly higher amounts of ethyl lactate (12.50 to 13.46 mg/L) compared to the distillate from Ambrozija variety (8.87 mg/L). The content of linalool determined in NS6 distillate was three times higher (22.12 mg/L) in comparison to the distillate from Ambrozija (7.31 mg/L).

Keywords

• aromatic compounds
• apricot variety
• distillate
• brandy