| Abstract: | The changes in aroma composition during apple-brandy production have been investigated by gas chromatography and coupled gas chromatography-mass spectrometry. Quantitative determinations of 97 aroma components have shown that the aroma of unaged apple brandy is characterised by components produced as a result of the yeast fermentation and technological steps such as mashing and heating rather than by the genuine apple-aroma components. Genuine apple-aroma constituents, predominantly esters, are degraded during the mashing process and can be detected only in traces after the distillation. Distillation enhanced the concentration of ethyl esters and many of the higher alcohols, producing acetals and furane derivatives as well as damascenone, 2-methylhept-2-hepten-6-one and β-cyclocitral. |
