Evaluation of aromatic ingredients in raspberry brandy

Abstract

Raspberry brandy was obtained via classical distillation upon the fermentation of fresh berries of cv Willamette. The content of ethyl alcohol in the sample of the brandy was decreased to 42%vol. Aromatic ingredients were extracted by classical watery extraction with pentane, and then assessed by GC/MS method. The study revealed the presence of 74 ingredients. In terms of chemical aspects, the ingredients were as follows: Ethyl esters (25), terpenes (21), organic acids (9), aldehydes (8), alcohols (3), acetyls (3), carbon-hydrogens (2) and aromatic alcohols (2). The following ingredients should be singled out as major in terms of raspberry aroma alpha and beta ionon, alpha-ionol, dihydro-beta-ionon, dihydro-beta-ionol alpha-ionon acetate which present the trait of the stated brandy.

U ovom radu opisano je ispitivanje aromatičnih komponenti delikatesne rakije malinovače dobijene fermentacijom svežih plodova maline sorte Willamette. Rakija je dobijena klasičnom destilacijom i svedena na jačinu od 42% vol alkohola. Nakon ekstrakcije aromatične komponente su ispitivane metodom GC/MS. Na ovaj način je identifikovano preko 70 komponenti. Po hemijskoj prirodi to su: etil estri, terpeni, organske kiseline, aldehidi, alkoholi acetali, ugljovodonici i aromatični alkoholi. Kao važne komponente arome maline treba izdvojiti: alfa i beta-jonon, alfa-jonol, dihidro-beta-jonon dihidro-beta-jonol, alfa-jonol acetat koje predstavljaju karakteristiku ove rakije.