Terpenes and C
13 norisoprenoids are amon
g the most important aromatic compounds found in avolatile and nonvolatile form in
grapes. Aromatic typicity of a spirit could be attributed to thesecompounds despite the very important presence of volatile compounds produced durin
g alcoholicfermentation. In this study, followin
g a solid phase extraction sta
ge, the determination of the varietalaromatic compounds by
gas chromato
graphy was performed on 15 samples of Galician orujo spirits.The results show that si
gnificant differences (
p < 0.05) exist in the concentrations of varietal aromaticcompounds in Galician spirits obtained from different varieties of
grapes.
![](/ima<font color=)
ges/
gifchars/alpha.
gif" BORDER=0>-Ionona is the varietalaromatic compound that is most likely to contribute to the aroma of all of the spirits studied. Thespirits from Catalan Roxo are the most aromatic, with floral and fruity nuances, while the spirits fromGodello were the less aromatic
group as far as the varietal compounds studied are concerned. Spiritsfrom Mencia and Treixadura show a similar profile, but the former has a more intensive aroma dueto
![](/ima<font color=)
ges/
gifchars/beta2.
gif" BORDER=0 ALIGN="middle">-pinene, citronellol, and
![](/ima<font color=)
ges/
gifchars/alpha.
gif" BORDER=0>-ionone. Albariño spirits stand out because of their profile that is markedby the contributions of eu
genol and linalool.Keywords: Orujo; spirit; varietal aroma; terpenes; C
13-norisoprenoids; solid phase extraction;
gaschromato
graphy