Acrolein is a highly toxic agent that may promote the occurrence and development of various
diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main …

Spirits are alcoholic beverages commonly consumed in European countries. Their raw
materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The …

The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders
from the United Kingdom and Scandinavian region. The flavor properties were established …

The aim of this work was to find differences in the volatile and phenolic profiles of the
traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven …

Alike in case of other spirits, specific sensory properties of plum brandies, which are
associated with aromatic compounds pattern, depend not only on a fruit quality but also on …

Methanol is widely existed in fermented fruit wines (FFWs), and the concentration is
excessive at times due to inappropriate fermentation conditions. Methanol is neurotoxic, and …

This study investigates the effect of ageing on the qualitative and quantitative composition of
plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted …

The influence of two systems of aging (traditional and alternative) on the chemical
composition of cider brandy was compared. The traditional system consisted in classical …

This study was conducted with the aim of developing fruit spirits by utilizing old
(autochthonous) apple and pear cultivars that can be attractive to both consumers and …

The major fermentation and maturation related congeners in apple distillates from two
different distillation techniques (alembic and column), matured in oak for 18 months, were …