Sources of variance in the volatile contribution of juniper to gin

Matthew Pauley; Annie Hill

doi:10.58430/jib.v131i2.72

Authors

Matthew Pauley Heriot-Watt University https://orcid.org/0000-0003-4616-4206
Annie Hill Heriot-Watt University https://orcid.org/0000-0002-6446-6200

DOI:

https://doi.org/10.58430/jib.v131i2.72

Keywords:

gin, juniper, quality, distillates, analysis, volatiles

Abstract

Why was the work done: Juniper berries and other plant botanicals are used in the production of beverages and contribute signature flavours and aromas. Inconsistent or inferior quality of botanicals is a concern and results in consumer dissatisfaction, and reduced sales.

How was the work done: The impact on gin quality of the source and harvest year of juniper berries was investigated by analysis of distillates using Gas Chromatography - Mass Spectroscopy with Solid Phase Micro Extraction (GCMS-SPME).

What are the main findings: Regional variation and drying regimes were found to impact on the concentration of volatiles and their profile. The least soluble compounds were most affected by post-harvest drying and increased in abundance whereas the more soluble compounds decreased in abundance.

Why is the work important: This work will be of interest to distillers, suppliers of botanicals and juniper farmers, and will inform drying regimes consequent on climate change.

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