engleski

Volatile compounds of anise - flavoured spirit "Anižeta"

Aniseed spirits are produced by distillation of pressed and fermented grapes after vinification. They are flavoured using Pimpinella anisum L., Foeniculum vulgare Mill. seeds and some other plant materials as an aromatic agents. "Anižeta" is traditional distilled alcoholic spirit mainly produced on the island of Korčula, Croatia. It´s consumption is a part of the people´s culture. All over the Mediterranean area beverages of same family are drunk under the names: "Ouzo" in Greece, "Raki" in Turkey, "Pastis" in France, "Sambuca" in Italy, etc. In most cases the alcohol content of "Anižeta" varies in the range of 35 – 40 %. The aim of this work was to find the major volatile compounds responsible for the aromatic quality of "Anižeta". Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) using fibre coated with polydimethylsiloxane/divinylbenzene/carboxene (PDMS/DVB/CAR) and analysed by gas chromatography and mass spectrometry (GC-MS). The main identified compounds were trans-anethole, cis-anethole, ethyl caprate, ethyl caprylate and isoamylalcohol. Trans-anethole and cis-anethole are the main volatile compounds which are responsible for aroma properties of this traditional aniseed distillate.

'Anižeta', volatile compounds, HS-SPME, GC-MS

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