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The purpose of this study is to highlight the flavour compounds found in tonic beverages obtained from plants with bioactive potential. Identifying these compounds through GC-FID (gas-chromatographic coupled with flame ionization detector) modern methods are leading to the appreciation of these beverages and the possibility of improving the proposed recipes. Six drinks rated B1, B2, B3, B4, B5, B6 made from indigenous plants; the plants were dried at 65 пїЅ C, macerated in 50% vol. ethanol for three days in a rati...

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...