Introducing a Simple Method to Investigate Relative Volatilities of Flavour Compounds in Fruit Brandies

Determination of relative volatilities flavour compounds in hydro-alcoholic solutions is usually performed by time-consuming and costly standard methods such as the Gillespie dynamic recirculation method. This study tested a quick easy method with simple distillation apparatus for measuring empirical volatilities. A total 17 representative apple pear brandies were selected investigated their also included so far unpublished one alcohol (2-butanol), aldehyde (hexanal), ketone (β-damascenone), three esters (ethyl butyrate, butyl acetate, ethyl 2-methylbutyrate). Relative alcohols (methanol, isobutanol, isoamyl alcohol), ester acetate), (acetaldehyde), acetal (1,1-diethoxyethane) compared to reference data. All compounds, except 1,1-diethoxyethane, showed high correlation Vapour–liquid equilibrium an ethanol–water mixture data (r > 0.9). In accordance levels, we suggest that fast alternative