Physico-chemical and sensorial characterization of distillates produced from fresh and dried fig (Ficus carica L.)
The aim of this study was to characterize distillates produced from fresh and dried figs (Ficus carica L.) in the Istria region of Croatia. Four autochthonous fig varieties were used for production: Bjelica, Bružetka Bijela, Crnica and Zimica. Fresh and dried fruits were crushed, ensiled, and subjected to alcoholic fermentation. After completion of the fermentation, fig pomaces were distilled, and obtained distillates were re-distilled. Produced distillates were subjected to standard physico-chemical analyses, and GC-FID analysis of major volatile constituents. Distillates were also evaluated sensorially by the 20-positive point method. In most cases, fresh fig distillates were characterized by higher methanol content (5035.15 to 10977.21 mg/L a.a.), while dried fig distillates exhibited composition with higher amounts of total acidity (3700 to 13440 mg/L p.A.), acetaldehyde (78.23 to 245.72 mg/L p.A.), ethyl acetate (1043.24 to 7343.29 mg/L p.A.) and total higher alcohols (1909.35 to 3381.52 mg/L p.A.). Sensory evaluation showed that investigated distillates also differed in organoleptic attributes.