Various carbohydrates are permitted to sweeten spirits, whereas noncarbohydrates sweeteners are not currently approved for use.
The effect of the addition of sucrose, glucose, fructose, honey, maple syrup, acesulfame K, aspartame and sorbitol on the flavor
compounds of orange spirit has been studied by HS-SPME-GC analysis. Nine volatile compounds resulted affected by the
sweetening: 2 aldehydes (acetaldehyde, benzaldehyde), 3 esters (ethyl-octanoate, ethyl-nonanoate and n-octyl-acetate), 2 alcohols
(nonanol and linalool) and 2 hydrocarbons (d-3-carene and valencene). Fructose, honey, acesulfame K and sorbitol had no effect on
volatiles relative to an unsweetened control unlike sucrose, glucose, maple syrup and aspartame that decreased significantly
(Pp0:05) the headspace concentration of some volatiles. These results could be of assistance for an understanding of the role of
sweeteners in the determining the extent of the volatile partition in the vapor phase affecting the flavor perception of the orange
spirit.
