Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

• Published in: ACS food science & technology Vol. 3; no. 3; pp. 414 - 427
• Main Authors: Spaho, Nermina, Gaši, Fuad, Leitner, Erich, Akagić, Asima, Blesić, Milenko, Meland, Mekjell
• Format: Journal Article
• Language: English
• Published: American Chemical Society 17.03.2023
• Subjects: flavor; minor volatile aroma compounds; apple spirits; fermentation; distillation
• ISSN: 2692-1944; 2692-1944
• DOI: 10.1021/acsfoodscitech.2c00320

The aim of this study was to investigate the potential of traditional apple cultivars from Bosnia and Herzegovina to improve the aroma of the less aromatic international cultivar “Idared” in the production of spirits. Two flavor improvement approaches were used: joint fermentation of traditional and “Idared” apples and the maceration of traditional apples in raw “Idared” spirits, followed by redistillation. Minor aroma volatile compounds in the obtained spirits were measured by gas chromatography-mass spectroscopy techniques after enrichment via solid-phase microextraction. Overall, 36 minor volatile compounds were found in spirits. The share of detected compounds varied greatly among samples due to the flavoring approach and used cultivars. Flavor improvement during fermentation proved a more efficient approach. Even 10% share of a traditional apple is enough to improve the positive sensory attributes of the spirits. The obtained results encourage the future use of traditional apple cultivars in the production and flavor improvement of fruit spirits.