Volatile Composition of Wine Distillates with Added Thyme Extracts (Thymus callieri)

Özet

A gas chromatographic (GC-FID) study to determine the volatile composition of wine distillates with the addition of 50% and 70%ethanol extracts of thyme (Thymus callieri) was conducted. The incorporation of 70% ethanol extracts led to higher final levels oftotal volatile compounds compared to 50%. The total content of higher alcohols was also higher when 70% ethanol extracts ofthe plant source were added to the distillates. The main identified representatives of this fraction were 3-methyl-1-butanol, 2-methyl-1-butanol, 1-propanol, 2-butanol. Acetaldehyde has been identified at a lower concentration level compared to the control.Its quantities were in the range in which it positively affected the distillates aroma. The thyme extracts not produced the effect onincreasing of the total ester content in the distillates. The basic ester was ethyl acetate. Its amount in the experimental sampleswas lower than the control but balanced for its positive effect on the aromatic profile. The incorporation of 50% and 70% ethanolextracts of thyme in the distillates led to a significant increase in their total terpene content. This may be an effect that increasedthe biological value of the distillates. Decreased methyl alcohol concentrations have been found with the used extracts in theexperimental distillates. This improved their methanolic purity. The application of thyme (Thymus callieri) extracts to distillates isa prospect of obtaining new alcoholic beverages with improved and balanced volatile composition, aromatic quality and biologicalvalue..