Original article | International Journal of Innovative Approaches in Agricultural Research 2020, Vol. 4(2) 177-188
Dimitar Robertov Dimitrov, Albena Parzhanova, Snezhana Ivanova & Vanyo Haygarov
pp. 177 - 188 | DOI: https://doi.org/10.29329/ijiaar.2020.254.3
Published online: June 29, 2020 | Number of Views: 22 | Number of Download: 132
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 of total volatile compounds compared to 50%. The total content of higher alcohols was also higher when 70% ethanol extracts of the 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 on increasing of the total ester content in the distillates. The basic ester was ethyl acetate. Its amount in the experimental samples was lower than the control but balanced for its positive effect on the aromatic profile. The incorporation of 50% and 70% ethanol extracts of thyme in the distillates led to a significant increase in their total terpene content. This may be an effect that increased the biological value of the distillates. Decreased methyl alcohol concentrations have been found with the used extracts in the experimental distillates. This improved their methanolic purity. The application of thyme (Thymus callieri) extracts to distillates is a prospect of obtaining new alcoholic beverages with improved and balanced volatile composition, aromatic quality and biological value.
Keywords: Distillates, Extracts, Thyme (Thymus callieri), Higher alcohols, Esters, Aldehydes, Methanol, Terpenes.
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