Comparative Evaluation of the Volatile Aromatic Components in Two Plum Varieties’ Distillates Obtained Through Various Plums Blending Procedures

The production of plum spirits is deeply rooted in the traditions of the Balkan countries, where it ranks among the most popular types of spirit. Various plum varieties are employed to achieve the most aromatic spirit possible. This study investigated the distribution of major and minor volatile compounds in plum distillates produced by blending two plum varieties, Stanley and Požegača. Two blending approaches were evaluated: (i) blending during fermentation and (ii) maceration of fresh Požegača fruit in raw Stanley distillate followed by redistillation. The varieties were combined in three ratios, 90:10, 70:30, and 50:50, with the aim of enhancing the plum aroma of the resulting spirits. Major volatile compounds were analysed by GC-FID, while minor volatile compounds were characterised using GC × GC-MS. All distillates exhibited typical profiles of major volatile compounds. Blending plum varieties proved to be an effective strategy for improving the flavour profile of plum spirits. The relative abundance of minor volatile compounds varied mainly according to plum variety and its proportion in the blend. Fermentation blending resulted in higher relative abundances of α-terpineol, heptanal, benzaldehyde, and γ-dodecalactone, whereas maceration increased the relative abundance of benzyl alcohol, 2-phenylethanol, octanoic acid, and (E)-β-damascenone. Even though maceration blending yielded elevated relative abundances of minor volatile compounds, it did not enhance the sensory qualities of the resulting spirits. Samples containing a higher proportion of Požegača were perceived as having greater aromatic and odour intensity than those containing Stanley. In contrast, the inclusion of Stanley resulted in a more favourable mouthfeel.