Quantification of significant volatile components of pacharán

Abstract

 Pacharán is a traditional drink from Navarra (Spain). This liqueur is obtained by maceration of sloe berries (Prunus spinosa L.) with aqueous ethanol and subsequent addition of sugar and essential oils of anise (Pimpinella anisum L. or Illicium verum H.). The following volatile components of pacharán were identified and quantified: cis-anethol; trans-anethol; anisaldehyde; benzaldehyde; benzyl alcohol; γ-butyrolactone; 1,1-diethoxyethane; ethyl benzoate; ethyl lactate; diethyl malate (hydroxybutanedioic acid diethyl ester); estragol (methyl chavicol); eugenol [2-methoxy-4-(2-propenyl)-phenol]; 2-furaldehyde; linalool; cis-3-hexen-1-ol; (4-methoxyphenyl)propanone; 2-phenylethanol and vanillin.