Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe | Kemijske i senzorne karakteristike tradicionalnih voćnih rakija jugoistočne Europe

英语. Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in the countries of Southeast Europe. The aim of this study was to evaluate 47 fruit brandies produced in small distilleries and industrial plants from five countries. The content of the most common volatile compounds (methanol, higher alcohols and fatty acid esters) and the sensory quality of the fruit brandies were analysed. Principal component analysis (PCA) was performed using the concentrations of the main volatile compounds in the spirit samples and sensory evaluation to identify similarities or differences between the spirit samples based on distillery size. The methanol concentration in all samples was below the EU legal limit. Methanol concentration was highest in Williams pear spirits and lowest in grape pomace spirits. The PCA sample distribution confirms the good quality of samples from both small distilleries (SD) and industrial plants (IP), with some exceptions - samples with identified defects produced in some small distilleries. The results of the sensory evaluation show high sensory quality of fruit spirits from this part of Europe.

克罗地亚语. Alkoholna pića su postala neizostavni dio većine gastronomskih kultura širom svijeta. Proizvodnja i potrošnja voćnih rakija, posebno rakija od šljiva i grožđa, kao i rakija od krušaka i jabuka, imaju dugu tradiciju u zemljama jugoistočne Europe. Cilj ovog istraživanja bio je procijeniti 47 voćnih rakija proizvedenih u malim destilerijama i industrijskim pogonima iz pet zemalja. Analiziran je sadržaj najčešćih hlapljivih spojeva (viši alkoholi, esteri masnih kiselina i metanol) te senzorna kvaliteta voćnih rakija. Kako bi se utvrdile sličnosti ili razlike između uzoraka alkoholnih pića na temelju veličine destilerije provedena je analiza glavnih komponenata (PCA) korištenjem koncentracija glavnih hlapljivih spojeva u uzorcima alkoholnih pića te senzorna procjena. Koncentracija metanola u svim uzorcima bila je ispod zakonske granice EU-a. Koncentracija metanola bila je najviša u rakijama od kruške Williams, a najniža u rakijama od grožđa. Distribucija uzoraka PCA potvrđuje dobru kvalitetu uzoraka iz malih destilerija (SD) i iz industrijskih postrojenja (IP), uz neke iznimke pojedinih uzoraka s utvrđenim nedostacima proizvedenih u nekim malim destilerijama. Rezultati senzorne evaluacije pokazuju visoku senzornu kvalitetu voćnih alkoholnih pića iz ovog dijela Europe.