Volatile composition and sensory profile of Armenian apricot distillate (eau‑de‑vie)

Abstract

Apricot (Prunus armeniaca L.) has been cultivated in the territory of Armenia for millennia and remains a national symbol and a key fruit crop. It plays a central role in rural agriculture and supports both the canning and spirits industries. Apricot distillates represent a distinctive category of Armenian fruit spirits. In this study, the technological production process of apricot eau-de-vie was documented together with HS-SPME/GC-MS profiling of volatile compounds. Fresh apricots harvested in the Ararat Valley were fermented without the addition of sugar using SafSpirit™ FD 3 (S.cerevisiae) yeast and double-distilled in copper alembics. The spirit was blended with pure water (reverse osmosis) to obtained 45 % ABV and bottled. Analytical profiling identified 64 volatile compounds, mainly esters (ethyl decanoate, ethyl octanoate and ethyl laurate) and terpenes (linalool, geraniol). Studies on other apricot brandies confirm that ethyl decanoate emerges as the principal ester and that cultivar influences terpenic expression, particularly linalool content. Technological interventions (cold stabilization and chill membrane filtration) have been shown to selectively reduce ester fractions, improving clarity but potentially affecting aroma retention. Previous investigations of raw apricot distillates highlighted norisoprenoids, including β-damascenone and theaspiranes, together with terpenes, as key sensory markers, in agreement with the present results. Studies on fresh apricot fruit further demonstrate that γ-decalactone, β-damascenone, and linalool are contributors to apricot aroma, many of which persist after distillation. A sensory analysis was conducted using a trained panel of 12 assessors to correlate analytical data with organoleptic perception. The aromatic profile was expressive and balanced, clearly fruity with distinct apricot and peach notes. Floral nuances of orange blossom were integrated with fresh herbaceous hints and subtle aromatic herbs, enhancing complexity without masking other components. Secondary impressions of apricot stone and honey added depth. On the palate, alcohol warmth was pronounced, giving a full-bodied and warming character. Sweetness was moderate and bitterness low, resulting in a smooth and approachable mouthfeel. Overall, the combination of Armenian terroir, traditional distillation technology, and volatile composition rich in esters and terpenes defines the unique sensory identity of Armenian apricot eau-de-vie.

References

Bajer, T., Hill, M., Ventura, K. & Bajerová, P. Authentication of fruit spirits using their volatile compounds: a proof-of-concept study. Scientific Reports 10, 18965 (2020). https://doi.org/10.1038/s41598-020-75939-2

Genovese, A., Gambuti, A., Piombino, P. & Moio, L. Comparison of the aroma compounds in apricot (Prunus armeniaca L. cv. Pellecchiella) and apple (Malus domestica L. cv. Annurca) raw distillates. Italian Journal of Food Science 16(2), 185–196 (2004).

Puškaš, V. S., Miljić, U. D., Vučurović, V. M. & Muzalevski, A. B. Aromatic compounds of brandies produced from three apricot varieties cultured in Serbia. Journal on Processing and Energy in Agriculture 21(2), 101–103 (2017).

Puškaš, V. S., Miljić, U. D., Vučurović, V. M., Muzalevski, A. B. & others. Changes in aromatic profile of apricot brandy (kajsijevaca) produced with cold stabilization and filtration. APTEFF 44, 273–279 (2013). https://doi.org/10.2298/APT1344273P