Effects of carbohydrate and noncarbohydrate sweeteners on the orange spirit volatile compounds

Various carbohydrates are permitted to sweeten spirits, whereas noncarbohydrates sweeteners are not currently approved for use. The effect of the addition of sucrose, glucose, fructose, honey, maple syrup, acesulfame K, aspartame and sorbitol on the flavor compounds of orange spirit has been studied by HS-SPME-GC analysis. Nine volatile compounds resulted affected by the sweetening: 2 aldehydes (acetaldehyde, benzaldehyde), 3 esters (ethyl-octanoate, ethyl-nonanoate and n-octyl-acetate), 2 alcohols (nonanol and linalool) and 2 hydrocarbons (delta-3-carene and valencene). Fructose, honey, acesulfame K and sorbitol had no effect on volatiles relative to an unsweetened control unlike sucrose, glucose, maple syrup and aspartame that decreased significantly (P <= 0.05) the headspace concentration of some volatiles. These results could be of assistance for an understanding of the role of sweeteners in the determining the extent of the volatile partition in the vapor phase affecting the flavor perception of the orange spirit. (c) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.