The identification of volatile aroma compounds from local fruit based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectrometry

Abstract

The optimization of the headspace solid-phase microextraction in combination with the gas chromatography-mass spectrometry (HS-SPME-GC/MS) for the qualitative identification of the aroma compounds in fruit spirits (Williams, plum spirit, grape spirit , apricot spirit) was the subject of the presented paper. The SPME extraction conditions (temperature, time, and NaCl amount) have been varied in order to achieve the more efficient chromatographic separation of the gas mixtures, to efficiently salt-out a higher number of less volatile compounds, and to save the energy during the sample preparation. Optimal parameters were determined as: T = 40 °C; m NaCl = 2 g; dilution = 10 times. According to the results obtained, the analyzed samples of Serbian fruit spirits produced from different fruits have a comparable composition of volatile aroma compounds to whiskey. The detection and definition of specific compounds that are "fingerprint" of fruit spirits could be an efficient method of the product authentication developing.