Effect of fractionation and triple pot still distillation on the aroma compounds of distillats during raki production

In this study, the time-dependent fractionation (5 fractionation in each distillation) and triple pot still distillation on the aroma compounds of distillats during raki production were investigated. The major aroma compounds in raki distillats were analyzed by direct injection method according to EU Method, minor aroma compounds were extracted with liquid-liquid extraction method and analyzed by GC-MS/FID. Alcohol, methanol, volatile acidity and density were also analyzed in distillates. In three distillations, the amount of ethyl alcohol decreased from the first fraction to the fifth fraction; the amount of methanol increased from the first fraction to the fifth fraction. The amount of methanol increased as the amount of ethyl alcohol decreased in the distillates. İn 5 different fractions of the first distillation, the amount of aroma substances from the anise was found to be higher than those of the aroma substances derived from suma. The total aroma substances among the fractions of the first distillation were 2921.70 mg/L, 2861.80 mg/L, 3827.69 mg/L,3064.82 mg/L, 409.26 mg/L respectively. The amount of aroma compounds in distillates was close to each other in the first three fractions, but sharply decreased in the fifth fraction. In the first distillation, the highest amount of aroma was detected in the middle cut fraction processed in raki. Trans-anethole (2425.28 mg/L) and estragole (77.72mg/L) from the anise which gives raki flavor were found the highest in middle cut fractions. As the number of distillation increased, the amount of the aroma compounds from anise and suma decreased, but the sensory quality improved with elemination of off-flavour. As the number of distillation increased, the amount of higher alcohols, esters and and aldehydes in the middle cut products decreased. Acetaldehyde was not detected in the middle cut fraction of the final distillation. The best fraction for raki quality, was detected as the middle cut fraction.