Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars

Vesna Kostik; Biljana Gjorgeska; Bistra Angelovska; Ivona Kovacevska

doi:doi:10.11648/j.sjac.20140204.12

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Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars

Vesna Kostik, Biljana Gjorgeska, Bistra Angelovska, Ivona Kovacevska

Published in Science Journal of Analytical Chemistry (Volume 2, Issue 4)

Received: 6 September 2014 Accepted: 17 September 2014 Published: 30 September 2014

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Abstract

Fruit spirits contain a large array of volatile compounds among which the important role from toxicological aspect besides ethanol has methanol, aliphatic esters and fusel alcohols. This study evaluates the content of ethanol, ethyl acetate, methanol, isopropyl alcohol (2-propanol), n-propyl alcohol (propan-l-ol), isobutyl alcohol (2-methylpropan-1-ol), n-butyl alcohol (1-butanol), isoamyl alcohol (3-methyl-1-butanol) and n-amyl alcohol (pentan-1-ol) in different grapes and plum brandies industrially produced at Republic of Macedonia. Gas chromatography (GC) with flame ionization detection (FID) was applied for the characterization of all investigated volatile compounds. The obtained results revealed that the highest methanol content was present in the samples of plum brandy, which is mainly due to the higher content of pectin in the raw material. The most important higher alcohols of grape and plum brandies were found to be: n-propyl alcohol, isobutyl alcohol and isoamyl alcohol. In all the analyzed samples of grape and plum brandies, the most abundant was isoamyl alcohol which content ranged from 50.3 to 290.7 mg/100 mL a.a. Comparing the results with the data from the literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of grape and plum brandies are commonly acceptable.

Published in	Science Journal of Analytical Chemistry (Volume 2, Issue 4)
DOI	10.11648/j.sjac.20140204.12
Page(s)	41-46
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Fruit Spirits, Gas Chromatography (GC), Methanol, Ethyl Acetate, Fusel Alcohols

References

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[2]	S. Stanimirović and D. Stanimirović, “Bromatologija”, Zavod za Udzbenike i Nastavna Sredstva, Beograd, SFRJ, 1982.
[3]	H. F. A. Scanavini, R. Ceriani and A. J. A. Meirelles, “Cachaça distillation investigated on the basis of model systems”, Braz. J. Chem. Eng. vol. 29 (2), pp. 429-440, 2012.
[4]	A. Jung, H. Jung, W. Auwarter, S. Pollak, A. M. Farr, L. Hescer and A. Schiopu, “Volatile congeners in alcoholic beverages: analysis and forensic significance”. Romanian Society of Legal Medicine, vol. 18, pp.265- 270, 2010
[5]	W. Bonte, “Begleitstoffe alkoholischer Getranke: Biogenese, Vorkommen, Pharmakologie, Physiologie und Begutachtung”, Verlag Max Schmidt – Romhild, Lubeck, 1987.
[6]	Z. Kucuk and K.Ceylan, “Potential Utilization of Fusel Oil: A Kinetic Approach for Production of Fusel Oil Esters through Chemical Reaction”. Turk. J. Chem., vol. 22, pp. 289-300, 1998.
[7]	EEC, Council Regulation No. 110/2008 of 15 January 2008, “Laying down general rules on the definition, description and presentation of spirit drinks”, Off. J. Eur. Union, L 39/16, pp. 17-18, 2008.
[8]	M. L. Wang, Y. M. Choong, N. W. Su and M. H. Lee, “A rapid method for determination of ethanol in alcoholic beverages using capillary gas chromatography”, Journal of Food and Drug Analysis, vol. 11, (2), pp. 133-140, 2003.
[9]	C. M. Ramsay and D. R. Berry, “The effect of temperature and pH on the formation of higher alcohols, fatty acids and esters in malt whisky fermentation”, Food Microbiology vol. 1, pp. 117–125, 1984.
[10]	M. L. Silva, A.C Macedo and F.X G Malcata, “Steam distilled spirits from fermented grape pomace”, Food Sci. Technol. Int. vol. 6, pp. 285 – 300, 2000.
[11]	M. L. Silva, F. X. Malcata and G. De Revel, “Volatile content of grape marcs in Portugal. J. Food Compos. Anal. vol. 9 (1), pp. 72 – 80, 1996.
[12]	A.A. Apostolopoulou., I. Flouros, P.G Demertzis and K Akrida-Demertzi, “Differences in concentration of principal volatile constituents in traditional Greek distillates”, Food Cont. vol. 16, pp. 157–164, 2005.
[13]	R. Winterove., R Mikulhkove, J. Maceč and P Havelec, “Assessment of the Authencticity of Fruit Spirits by Gas-Chromatography and Stable Isotope ratio Analysis”, Czech J. Food Sci., vol. 26 (5), pp. 368-375, 2008.
[14]	R. Hogben and M. Mular, “Major congeners of Australian and imported brandies and other spirits as indicator of authenticity”, Journal of the Science of Food and Agriculture vol. 27 (12), pp. 1108-1114, 1976.
[15]	D.Wencker, M.Louis, G. Nomura and M.Hasselmann “Etude de la Fraction”Alcools Superieurs Methanol” de diverses Eaux-de-vie II –Distribution des differents alcohols en function de l’origine botanique des fruits”. Annales des Falsifications et de l’ Expertise Chimique, vol. 74, pp. 487 – 499, 1981.
[16]	M Pietruszka, K. Pielech-Przybylska and J.S. Szopa, “Synthesis of higher alcohol during alcoholic fermentationof rye mashes”. Scientific Bulletin of the Technical University of Lodz, Food Chemistry and Biochemistry, vol. 1081 (74), pp. 51-64, 2010.
[17]	V. Tešević, N. Nikičević, A. Jovanović, S. Milosavlevjević, D. Bajić, V. Vajs, I. Vučković, Lj. Vujisić, I. Đordević, M. Stanković, M. Veličković, “Characterization of volatile compounds of Drenja, an alcoholic beverage obtained from the fruits of cornelian cherry”, J. Serb. Chem. Soc., vol. 74, pp. 117-128, 2009.

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Vesna Kostik, Biljana Gjorgeska, Bistra Angelovska, Ivona Kovacevska. (2014). Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars. Science Journal of Analytical Chemistry, 2(4), 41-46. https://doi.org/10.11648/j.sjac.20140204.12

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ACS Style

Vesna Kostik; Biljana Gjorgeska; Bistra Angelovska; Ivona Kovacevska. Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars. Sci. J. Anal. Chem. 2014, 2(4), 41-46. doi: 10.11648/j.sjac.20140204.12

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AMA Style

Vesna Kostik, Biljana Gjorgeska, Bistra Angelovska, Ivona Kovacevska. Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars. Sci J Anal Chem. 2014;2(4):41-46. doi: 10.11648/j.sjac.20140204.12

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@article{10.11648/j.sjac.20140204.12,
  author = {Vesna Kostik and Biljana Gjorgeska and Bistra Angelovska and Ivona Kovacevska},
  title = {Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars},
  journal = {Science Journal of Analytical Chemistry},
  volume = {2},
  number = {4},
  pages = {41-46},
  doi = {10.11648/j.sjac.20140204.12},
  url = {https://doi.org/10.11648/j.sjac.20140204.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20140204.12},
  abstract = {Fruit spirits contain a large array of volatile compounds among which the important role from toxicological aspect besides ethanol has methanol, aliphatic esters and fusel alcohols. This study evaluates the content of ethanol, ethyl acetate, methanol, isopropyl alcohol (2-propanol), n-propyl alcohol (propan-l-ol), isobutyl alcohol (2-methylpropan-1-ol), n-butyl alcohol (1-butanol), isoamyl alcohol (3-methyl-1-butanol) and n-amyl alcohol (pentan-1-ol) in different grapes and plum brandies industrially produced at Republic of Macedonia. Gas chromatography (GC) with flame ionization detection (FID) was applied for the characterization of all investigated volatile compounds. The obtained results revealed that the highest methanol content was present in the samples of plum brandy, which is mainly due to the higher content of pectin in the raw material. The most important higher alcohols of grape and plum brandies were found to be: n-propyl alcohol, isobutyl alcohol and isoamyl alcohol. In all the analyzed samples of grape and plum brandies, the most abundant was isoamyl alcohol which content ranged from 50.3 to 290.7 mg/100 mL a.a. Comparing the results with the data from the literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of grape and plum brandies are commonly acceptable.},
 year = {2014}
}

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TY  - JOUR
T1  - Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars
AU  - Vesna Kostik
AU  - Biljana Gjorgeska
AU  - Bistra Angelovska
AU  - Ivona Kovacevska
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.sjac.20140204.12
DO  - 10.11648/j.sjac.20140204.12
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 41
EP  - 46
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20140204.12
AB  - Fruit spirits contain a large array of volatile compounds among which the important role from toxicological aspect besides ethanol has methanol, aliphatic esters and fusel alcohols. This study evaluates the content of ethanol, ethyl acetate, methanol, isopropyl alcohol (2-propanol), n-propyl alcohol (propan-l-ol), isobutyl alcohol (2-methylpropan-1-ol), n-butyl alcohol (1-butanol), isoamyl alcohol (3-methyl-1-butanol) and n-amyl alcohol (pentan-1-ol) in different grapes and plum brandies industrially produced at Republic of Macedonia. Gas chromatography (GC) with flame ionization detection (FID) was applied for the characterization of all investigated volatile compounds. The obtained results revealed that the highest methanol content was present in the samples of plum brandy, which is mainly due to the higher content of pectin in the raw material. The most important higher alcohols of grape and plum brandies were found to be: n-propyl alcohol, isobutyl alcohol and isoamyl alcohol. In all the analyzed samples of grape and plum brandies, the most abundant was isoamyl alcohol which content ranged from 50.3 to 290.7 mg/100 mL a.a. Comparing the results with the data from the literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of grape and plum brandies are commonly acceptable.
VL  - 2
IS  - 4
ER  -

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Author Information

Vesna Kostik

Medical Faculty, Department of Pharmacy, University “Goce Delchev”, Shtip, Republic of Macedonia
Biljana Gjorgeska

Medical Faculty, Department of Pharmacy, University “Goce Delchev”, Shtip, Republic of Macedonia
Bistra Angelovska

Medical Faculty, Department of Pharmacy, University “Goce Delchev”, Shtip, Republic of Macedonia
Ivona Kovacevska

Medical Faculty, Department of Dental Medicine, University “Goce Delchev”, Shtip, Republic of Macedonia

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APA Style

Vesna Kostik, Biljana Gjorgeska, Bistra Angelovska, Ivona Kovacevska. (2014). Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars. Science Journal of Analytical Chemistry, 2(4), 41-46. https://doi.org/10.11648/j.sjac.20140204.12

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ACS Style

Vesna Kostik; Biljana Gjorgeska; Bistra Angelovska; Ivona Kovacevska. Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars. Sci. J. Anal. Chem. 2014, 2(4), 41-46. doi: 10.11648/j.sjac.20140204.12

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AMA Style

Vesna Kostik, Biljana Gjorgeska, Bistra Angelovska, Ivona Kovacevska. Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars. Sci J Anal Chem. 2014;2(4):41-46. doi: 10.11648/j.sjac.20140204.12

Copy | Download

@article{10.11648/j.sjac.20140204.12,
  author = {Vesna Kostik and Biljana Gjorgeska and Bistra Angelovska and Ivona Kovacevska},
  title = {Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars},
  journal = {Science Journal of Analytical Chemistry},
  volume = {2},
  number = {4},
  pages = {41-46},
  doi = {10.11648/j.sjac.20140204.12},
  url = {https://doi.org/10.11648/j.sjac.20140204.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20140204.12},
  abstract = {Fruit spirits contain a large array of volatile compounds among which the important role from toxicological aspect besides ethanol has methanol, aliphatic esters and fusel alcohols. This study evaluates the content of ethanol, ethyl acetate, methanol, isopropyl alcohol (2-propanol), n-propyl alcohol (propan-l-ol), isobutyl alcohol (2-methylpropan-1-ol), n-butyl alcohol (1-butanol), isoamyl alcohol (3-methyl-1-butanol) and n-amyl alcohol (pentan-1-ol) in different grapes and plum brandies industrially produced at Republic of Macedonia. Gas chromatography (GC) with flame ionization detection (FID) was applied for the characterization of all investigated volatile compounds. The obtained results revealed that the highest methanol content was present in the samples of plum brandy, which is mainly due to the higher content of pectin in the raw material. The most important higher alcohols of grape and plum brandies were found to be: n-propyl alcohol, isobutyl alcohol and isoamyl alcohol. In all the analyzed samples of grape and plum brandies, the most abundant was isoamyl alcohol which content ranged from 50.3 to 290.7 mg/100 mL a.a. Comparing the results with the data from the literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of grape and plum brandies are commonly acceptable.},
 year = {2014}
}

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TY  - JOUR
T1  - Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars
AU  - Vesna Kostik
AU  - Biljana Gjorgeska
AU  - Bistra Angelovska
AU  - Ivona Kovacevska
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.sjac.20140204.12
DO  - 10.11648/j.sjac.20140204.12
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 41
EP  - 46
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20140204.12
AB  - Fruit spirits contain a large array of volatile compounds among which the important role from toxicological aspect besides ethanol has methanol, aliphatic esters and fusel alcohols. This study evaluates the content of ethanol, ethyl acetate, methanol, isopropyl alcohol (2-propanol), n-propyl alcohol (propan-l-ol), isobutyl alcohol (2-methylpropan-1-ol), n-butyl alcohol (1-butanol), isoamyl alcohol (3-methyl-1-butanol) and n-amyl alcohol (pentan-1-ol) in different grapes and plum brandies industrially produced at Republic of Macedonia. Gas chromatography (GC) with flame ionization detection (FID) was applied for the characterization of all investigated volatile compounds. The obtained results revealed that the highest methanol content was present in the samples of plum brandy, which is mainly due to the higher content of pectin in the raw material. The most important higher alcohols of grape and plum brandies were found to be: n-propyl alcohol, isobutyl alcohol and isoamyl alcohol. In all the analyzed samples of grape and plum brandies, the most abundant was isoamyl alcohol which content ranged from 50.3 to 290.7 mg/100 mL a.a. Comparing the results with the data from the literature, it can be concluded that the concentrations of all investigated volatile compounds in the samples of grape and plum brandies are commonly acceptable.
VL  - 2
IS  - 4
ER  -

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