CHARACTERISATION OF STRAWBERRY TREE DISTILLATE (ARBUTUS UNEDO L.) PRODUCED IN SARDINIA

This study investigated the macro- and micro-constituents present in strawberry tree (Arbutus unedo L.) distillates produced in Sardinia. The results were compared with the data present in the literature for the distillates obtained from the same berries in Portugal and Greece, where they are traditional products. Aroma analyses were performed by HRGC-FID and HRGC_MS techniques with direct GC injection of full proof distillates. In the distillates produced in Sardinia it was clear that acetaldehyde and ethyl acetate were rather low, thus contributing notable merit to the distillate; low values were observed for the acetates, whereas C6 to C10 ethyl ester values were higher, all compounds with a pleasant fruity tone. C12 to C18 fatty esters were also limited, compounds reduced in the reduction phase to the distillate degree by refrigeration and filtering. C6 or ‘leaf’ alcohols were highlighted with an unusual confirmation of the rather high cis-3-hexen-1-ol content. Finally, the aromatic contribution of anethole, with aniseed tones, appeared at much lower levels than in the product of Greek origin, since aniseed seeds are added to the latter distillates.