Sources of variance in the volatile contribution of juniper to gin

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.