TRANSFORMATION OF VOLATILE COMPONENTS OF FRUIT BRANDY DURING STORAGE
AJYZLU
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.03.006Keywords:
fruit stone raw materials, fruit brandy, volatile components, identification indicators, transformation of volatile components during storageAbstract
This work is devoted to the study of the processes of chemical transformation of the components of fruit brandy during storage. Samples of apricot, plum, Сornelian cherry and cherry brandy were used as objects of research. In the studied samples, the content of the main volatile components was determined by gas chromatography with a flame ionization detector, and the content of additional components was determined by gas chromatography in combination with a mass spectrometric detector (GC-MS). It is shown that during long-term storage, the main volatile components of fruit brandy undergo transformation, in which the concentrations of acetaldehyde (by 50-60%), methanol (by 7-15%) and the main higher alcohols (by 20-30%) decrease, and the content of ethyl acetate increases. In addition, it was found that the value of the ratio "1-propanol/isobutanol +Isoamyl alcohol" does not change during storage and, therefore, can be used as one of the identification criteria. It is also shown that benzaldehyde, benzyl alcohol and linalool are present only in freshly processed fruit brandy, while octanol diethyl acetal (the product of the interaction of octyl aldehyde with ethanol), on the contrary, is found in samples after their storage.
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