Characterization of volatile compounds of 'Drenja', an alcoholic beverage obtained from the fruits of Cornelian cherry

Abstract

In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified were: methanol, acetaldehyde, 1-propanol, ethyl acetate, 2-methyl-1-propanol, 1-butanol, amyl alcohols, 1-hexanol and 2-phenylethanol. The minor volatiles were submitted to liquid-liquid extraction with dichloromethane and analyzed by gas chromatography and gas chromatography/ /mass spectrometry (GC/MS). A total of 84 compounds were identified. The most abundant compounds were straight-chain free fatty acids, ethyl esters of C6-C18 acids, limonene, 2-phenylethanol and 4-ethylphenol. Most of the compounds found in the 'Drenja' spirits investigated in this study are similar to those present in other alcoholic beverages.

Keywords

• cornus mas
• alcoholic beverage
• fruit spirits
• cornelian cherry spirit
• volatiles
• gc/ms