G. Versini

Aroma compounds of arbutus distillates

Abstract The composition of the arbutus distillate, a typical product of Southern Portugal, is studied also in order to give suggestions for improving its quality. 45 samples from 25 distilleries have been submitted to GC and, in part, to GC-MS analyses. A wide number of compounds, mostly of fermentative origin, have been identified. They are often in different quantities and ratios with respect to other fruit distillates. Several compounds of primary origin, of possible sensorial contribution, are identied. The frequent presence of a high level of total acidity, as well as of ethyl acetate, constitue at the moment a sensorial and technological problem to solve adequately. Chemometric techniques based on multivariate analysis have been used to study the relationships among the variables considered, and to grouping the various distillates. By using only two variables of technological and microbiological significance, seven outliers are evidenced, the other products constituting quite a homogeneous kernel.