Volatile aroma compounds of distilled “tsipouro” spirits: effect of distillation technique

Abstract The main objective of the present study was to determine effect distillation technique: (i) fractional column (FCD), (ii) copper alembic (CAD), and (iii) home (HD) on aroma profile distilled spirit “tsipouro”. Volatile compounds were identified semi-quantified in all above fractions for comparison purposes using Solid Phase Micro-extraction–Gas chromatography/Mass Spectrometry (SPME–GC/MS). Τhe richest ( p < 0.05) distillate volatile that FCD, with a total concentration 768.38 mg/L followed by HD (577.79 mg/L) CAD (315.30 mg/L). concentrations volatiles determined (alcohols, aldehydes, ketones, acetals, esters, organic acids, terpenes, hydrocarbons, heterocyclic compounds) found be similar those other Greek European marc spirits. Ethanol compound content within limits set EU legislation. Methanol, toxic grape distillates, only entire product 1st (19.35 “head + tail” fraction 2nd (12.82 amounts well below legal limit 1000 g/hL absolute alcohol. A general reducing trend noted most proceeding from refining flavor tsipouro.