Analysis of Markers for Characterization of Distillates

Page: 217

M. Korhoňová, R. Hejdová, P. Barták, P. Bednář, and L. Čáp

Department of Analytical Chemistry, Faculty of Science, Palacký University, Olomouc


Fruit distillates, such as apricot-brandy, plum vodka “Slivovitz”, cider-brandy and pear-brandy, originating from domestic production, small distilleries and manufacturing production, were analysed by gas chromatography with mass spectrometry. Less specific, but universal markers present in all types of distillates were selected for first experiments: propan-1-ol, propan-2-ol, ethyl acetate, 2-methylpropan-1-ol, 3-methylbutan-1-ol, 2-methylbutan-1-ol, 1,1-diethoxyethane, ethyl octanoate, ethyl decanoate, ethyl dodecanoate, ethyl tetradecanoate, ethyl palmitate and ethyl stearate. Quantitative data were statistically evaluated by factor analysis. Regarding the minute specificity of selected markers, unexpectedly good resolution was observed in this case. The results of factor analysis indicate a possibility of differentiation of products from different fruits. Samples of apricot-brandy and plum vodka (drupes) can be differentiated. In the same way, distillates from apples and pears (pomes) can be easily differentiated. Although, the full resolution of all samples requires discovery of other specific markers, the proposed set of low-molecular-weight compounds is a promising group of universal markers for characterisation of distillates.


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