Özet:

There were analyzed samples of fruit distillates from the two stages of distillation process, first distillate and the second distillate, as apple brandy originating from Bistriţa-Năsăud County, Transylvania provenience and were collected directly from the producer soon after the process ended. We investigated 10 major volatile compounds (acetaldehyde, ethyl acetate, methanol, 1-propanol, 1butanol, 2-butanol, isobutylic alcohol, isoamylic alcohol, amyl active alcohol and furfural) by gas chromatography coupled with flame ionization detector (GC-FID). We used reference chemicals to identify these compounds and 3-pentanol as internal standard to quantify the volatiles. This analysis permitted to observe the differences between the two distillates. Acetaldehyde, ethyl acetate and methanol have smaller amounts in the second distillation step. Furfural and higher alcohols registered different evolution in the last distillation step. They were higher then in the first distillate. The factors which differentiate the two samples can be separation of fractions (heads, hearts and tails), temperature, quality of raw material and the fermentation process. 

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