Volatile compounds profile of scottish liqueuer Drambuie : diploma thesis

Abstract

Drambuie je tradicionalni liker od škotskog viskija, s dodatkom meda od vrijeska te začinskog i aromatičnog bilja. Receptura ovog likera odnosno udio pojedinih sastojaka je karakteristična za samog proizvođača. Specifičan okus i aroma ovog likera očituje se kroz posebnost korištenih sirovina, te niz biokemijskiih reakcija koje se odvijaju tijekom tehnološkog procesa proizvodnje posebice tijekom odležavanja i zrenja. Za izolaciju hlapljivih spojeva likera korištene su dvije metode: mikroekstrakcija vršnih para na krutoj fazi (HS-SPME) uz upotrebu tri vrste vlakana (plavo, roza i sivo) te ekstrakcija tekuće-tekuće pri čemu je korištena smjesa različitih organskih otapala (smjesa pentan:dietil-eter (1:2, v/v) i diklormetan). Analiza hlapljivih spojeva je izvršena vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). Najzastupljeniji izolirani spojevi pripadaju višim alkoholima, esterima i terpenima.Drambuie is a traditional Scotch whisky liqueur, with the addition of heather honey and spices and aromatic herbs. The recipe of this liqueur, or the proportion of individual ingredients, is characteristic of the manufacturer. The specific taste and aroma of this liqueur is manifested through the uniqueness of the raw materials used, and a series of biochemical reactions that take place during the technological production process, especially during aging and ripening. Two methods were used to isolate the volatile compounds of the liqueur: headspace solid-phase microextraction method (HS-SPME) using three types of fibers (blue, pink and gray) and liquid-liquid extraction using a mixture of different organic solvents (a mixture of pentane:diethyl ether (1:2, v/v) and dichloromethane). The analysis of volatile compounds was performed using a coupled gas chromatography-mass spectrometry (GC-MS) system. The most abundant isolated compounds belong to higher alcohols, esters and terpenes