In Serbia, delicatessen fruit alcoholic drinks are produced from autochthonous fruit-bearing species such as: cornelian cherry, blackberry, elderberry, wild strawberry, European wild apple, European blueberry and blackthorn fruits. There are no chemical data on many of these and herein we analyzed volatile minor constituents of these rare fruit distillates. Our second goal was to ... [Show full abstract] determine possible chemical markers of these distillates through a statistical/multivariate treatment of the herein obtained and previously reported data.ResultsDetailed chemical analyses revealed a complex volatile profile of all studied fruit distillates with 371 identified compounds. A number of constituents were recognized as marker compounds for a particular distillate. Moreover, 33 of them represent newly detected flavor constituents in alcoholic beverages or, in general, in foodstuffs. With the aid of multivariate analyses, these volatile profiles were successfully exploited to infer the origin of raw materials used in the production of these spirits. It was also shown that all fruit distillates possessed weak antimicrobial properties.Conclusion
It seems that the aroma of these highly esteemed wild-fruit spirits depends on the subtle balance of various minor volatile compounds, whereby some of them are specific to a certain type of fruit distillate and enable their mutual distinction.