Abstract

 

Rakija is a strong alcoholic beverage, deeply rooted in Macedonian cultural heritage, where quality varies significantly between industrial, small-scale, and traditional home producers. This study evaluated sensory and chemical differences among three types of producers using 30 samples of rakija from grapes (10 per group). The chemical analysis included gas chromatography (GC) for volatile compounds and analytical methods for alcohol content, specific gravity, and extract. The sensory analysis was performed by a trained panel (6 assessors) following OIV 100-point scoring scale. Spearman’s rank correlation was used for statistical data analysis. Sensory results revealed greater variability in odour and taste (CV 14–29%). Isobutanol showed a significant negative correlation with quality (ρ = -0.43 to -0.46, p < 0.017), while extreme variability in esters (CV >100%, ethyl acetate up to 5,654 mg/L) and furfural (CV 383%) was detected. In contrast, the extract content positively influenced the balance (ρ = 0.43–0.50, p < 0.017) in all of the samples. Between the producer’s groups, the traditional samples had more unpleasant aromas due to improper distillation and fermentation, as confirmed by the chemical analysis results where ethyl acetate reached up to 5,654 mg/L. Routine sensory-chemical correlations can aid quality assessment, linking traditional heritage with modern distillation methods in Macedonian rakija production.

 

Key words: Rakija, Spearman method, OIV sensory panel, GC – gas chromatography, Distillation.