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The purpose of this study is to determine the volatile organic compounds, which are responsible for the flavor found in sour cherry distillates from various regions, in order to create a comparative study, i.e. to determine criteria used in their qualitative evaluation. In fruit distillates, a big number of volatile organic compounds has already been determined. The characteristics for differentiating the different kinds of distillates are based on the major differences of relative concentration of the compound cl...