Aroma Compounds in Dry and Sweet Strawberry Alcoholic Beverages

The original flavor and other sensory properties are important for alcoholic drinks made of fruits or berries. Strawberries, with their exceptional sensory and nutritional profile, are an excellent raw material for functional alcoholic beverages. The article describes the aroma compounds that develop in dry and sweet strawberry alcohol during fermentation. The research featured strawberries of the Brilla variety (Fragaria Brilla) processed into dry and sweet alcoholic beverages. The physicochemical parameters of the distillates were determined using the method of gas chromatography (Kristall-2000M, Russia). The isolation of aroma components involved the method of fluid-fluid extraction. The method of gas chromatographymass spectrometry (Agilent, USA) made it possible to analyze the components of the extract. The physicochemical indicators complied with State Standard GOST 59942-2021. The gas chromatography analysis revealed substances typical of alcoholic fermentation. The aroma compounds in dry/sweet alcoholic beverages were compared with those in three different strawberry varieties. The test identified 61 aroma compounds. Alcohols, esters, furans, and hydrocarbons remained the same as in the raw strawberries. Alcohols (≤ C6), ethyl esters of carboxylic acids, furans, and carboxylic acids developed during fermentation. Aldehydes, ketones, and terpenes were completely destroyed by yeast during fermentation. The obtained results confirmed the high sensory potential of strawberries and improved the technologies of fruit alcohol production. Further research will focus on the transformation of aroma compounds at different fermentation stages.