{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T03:52:40Z","timestamp":1771645960378,"version":"3.50.1"},"reference-count":27,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2022,2,23]],"date-time":"2022-02-23T00:00:00Z","timestamp":1645574400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004569","name":"Ministry of Science and Higher Education","doi-asserted-by":"publisher","award":["-"],"award-info":[{"award-number":["-"]}],"id":[{"id":"10.13039\/501100004569","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The leaves, inflorescences, and fruits of hawthorn have long been known for their therapeutic properties. A wide range of hawthorn products, including liqueurs, are manufactured, due to the technological potential of the raw material as well as the richness of its volatile compounds. This study aimed to determine the effect of the liqueur production method and various methods of fruit preservation on the quantitative and qualitative composition of volatile compounds in the liqueurs produced. Hawthorn fruits saturated with sucrose and non-saturated with sucrose, fresh or preserved through one of three methods: freezing, air-drying, and freeze-drying, were used for liqueur preparation. The samples were analyzed using a gas chromatograph\u2013mass spectrometer. They were found to contain 54 volatile compounds classified into 12 groups of chemicals. All 54 identified volatile compounds were detected in the liqueur made from hawthorn fruits non-saturated with sucrose and preserved by freeze-drying. In this liqueur type, 12 of the identified volatile compounds occurred in the highest concentration when compared to the other treatments. Among all volatiles, the following compounds were present in the analyzed liqueurs in the highest concentrations: dodecanoic acid ethyl ester (11.782 g\/100 g), lactones (6.954 g\/100 g), five monoterpenes (3.18 g\/100 g), two aromatic hydrocarbons (1.293 g\/100 g), isobensofuran (0.67 g\/100 g), alcohol\u20142-methyl-2-propanol (0.059 g\/100 g), and malonic ester (0.055 g\/100 g). Among all analyzed liqueurs, the one made from the fruits non-saturated with sucrose and frozen was characterized by the smallest diversity of volatiles, which were present in the lowest concentrations in that liqueur.<\/jats:p>","DOI":"10.3390\/molecules27051516","type":"journal-article","created":{"date-parts":[[2022,2,23]],"date-time":"2022-02-23T22:54:02Z","timestamp":1645656842000},"page":"1516","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9448-0612","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Tabaszewska","sequence":"first","affiliation":[{"name":"Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4207-4457","authenticated-orcid":false,"given":"Dorota","family":"Najgebauer-Lejko","sequence":"additional","affiliation":[{"name":"Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4436-8248","authenticated-orcid":false,"given":"Maria","family":"Zbylut-G\u00f3rska","sequence":"additional","affiliation":[{"name":"Department of Land Surveying, Faculty of Environmental Engineering and Land Surveying, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,23]]},"reference":[{"key":"ref_1","first-page":"24","article-title":"Potencja\u0142 prozdrowotny owoc\u00f3w i kwiat\u00f3w g\u0142ogu (Health-promoting potential of hawthorn fruits and flowers","volume":"97","year":"2016","journal-title":"Probl. Hig. Epidemiol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"69","DOI":"10.31665\/JFB.2018.4163","article-title":"Phytochemical composition and bioactivities of hawthorn (Crataegus spp.): Review of recent research advances","volume":"4","author":"Venskutonis","year":"2018","journal-title":"J. Food. Bioact."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Nazhand, A., Lucarini, M., Durazzo, A., Zaccardelli, M., Cristarella, S., Souto, S.B., Silva, A.N., Severino, P., and Souto, E.B. (2020). Hawthorn (Crataegus spp.): An updated overview on its beneficial properties. 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