Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale

Abstract

The specific sensory properties attributed to distillates from different plum varieties are intricately linked to aromatic substances, fruit quality, and technology employed during production. This study compares four plum brandies, each made from a renowned plum variety: Presenta, Valjevka, Čačanská lepotica, and Čačanská rodná on a production scale. Analytical and sensory profiles were assessed using GC-FID, an available analytical method advantageous for monitoring industrial fruit distillate production. Between 71 and 85 analytes were detected in the distillates, with the Presenta plum distillate containing the highest number of substances. Statistically significant differences in analyte concentration between plum varieties (p < 0.05) were observed for 11 analytes. The comparison of analytical profiles and sensory evaluation revealed that a high concentration of 1-propanol, despite its negative sensory perception, significantly impacts the overall perception of a distillate, contrasting with substances like acetaldehyde and propyl acetate, which have positive sensory evaluations but lesser significance in content. Our work identified key compounds and procedures that can be used as benchmarks for production of plum brandy with positive sensory evaluation. These findings demonstrate the broad application potential of GC-FID in fruit distillate production as an independent tool for aromatic profile assessment and quality control.