Identification of volatile components of Greek distillates (Tsipouro)

Tsipouro is a traditional Greek beverage coming from the distillation of vinification residues (grape marcs). In an effort to identify specific volatile components characteristic of each distillate from specific geographic Greek origin (Macedonia, Thessaly, Crete (Tsikoudia), Tyrnavos) a large number of different samples were analyzed. The isolation of volatile components was performed using a column with XAD4 resin. The adsorbed volatile components were desorbed using diethylether which was then carefully evaporated. The residue was analyzed by GC-MS on a DB5 column. The analysis revealed that specific aromatic compounds like linalool (5–10%), cis-linalool oxide (1–3.4%), trans-linalool oxide (0.3–0.8%) could be found only in distillates from Tyrnavos produced by distillation of grape residues of muskat Hamburg variety. Other distillates from the same region but from other grape variety or distillates from other geographic origin and other grape varieties did not contain the mentioned components. Tsipouro from Tyrnavos is a highly appreciated beverage in Greece and its aromatic profile is correlated with the specific grape variety cultivated in the region of Tyrnavos. The obtained data can be used for the support of designated geographic origin for the studied distillates.

Acknowledgement: The project was funded by the General Secreteriat for Research and Technology of Greece (Program 05ΔΣEBΠPO-33)