Aromatic Profiles of Monovarietal Raspberry Geists

The paper presents the results of gas chromatography-flame ionization detection-mass spectrometry (GC-FID-MS) analysis of volatile substances that form the aromatic profiles of raspberry Geists produced from Serbia’s most common raspberry varieties (‘Willamette’, ‘Meeker’, and ‘Tulameen’). Considering that raspberry Geist is a spirit drink obtained by maceration of unfermented fruits in ethanol, followed by distillation of the obtained macerate, the compounds that dominate the aromatic complex of this alcoholic beverage are volatile compounds originating mainly from raspberry fruits. A total of 134 compounds were quantified, of which 112 in Geist from the cultivar ‘Willamette’, 76 in Geist from the cultivar ‘Meeker’, and 99 in Geist from the cultivar ‘Tulameen’. The identified compounds belonged to the classes of terpenoids, sesquiterpenoids, C13 norisoprenoids, ketones, aldehydes, alcohols, acetals, esters, acids, lactones, and others. Among the 60 compounds common to all 3 monovarietal Geists, 15 were represented in higher concentrations, especially (E)-β-ionone, α-ionone, 2-hexenal, and ethyl oleate.