Volatile composition of raw spirits of different botanical origin

The main purpose of the research was to determine the volatile composition of raw spirits, on the basis of trace compound isolation from their volatile fraction, as well as a comparison of the obtained volatile profiles of agricultural distillates of different botanical origins (maize, wheat, triticale, rye). This approach was chosen to improve methods of quality control and quality assurance in the spirit industry. Volatile composition of all raw spirit samples derived from different raw materials (rye, triticale, maize and wheat) were formed using headspace solid‐phase microextraction (HS‐SPME) and capillary gas chromatography–mass spectrometry (GC‐MS). Performed studies indicated the presence of over 100 compounds in the raw spirit volatile fraction. The richest volatile profile was obtained from samples produced from wheat and the poorest from those produced from corn. Moreover, on the basis of performed discriminant analysis (using the variables 2‐methylbutanol + 3‐methylbutanol, 3‐methylbutyl hexanoate, ethyl dodecanoate, ethyl heptanoate and 3‐methylbutyl octanoate), it was possible to distinguish between agricultural distillates originating from triticale and distillates produced from wheat. Copyright © 2013 The Institute of Brewing & Distilling