It is well-known that beside the ra

It is well-known that beside the raw material also the manufacturing process 44 influences the overall aroma of a final spirit. Bricout6 identified and compared the 45 volatiles of fresh Bartlett pears with those of Bartlett pear brandies. The formation of 46 13 volatiles during the fermentation step, such as isopentanol, 1-hexanol, 2-47 methylbutanoic acid, butanoic acid, and 2-phenylethanol was shown. Later, Meinl7 48 analyzed the changes of several volatile compounds, such as 3-methylbutyl acetate 49 and 2-phenylethanol, during fruit brandy production. However, up to now, no data on 50 concentrations changes of important key aroma compounds during the single 51 production steps of Bartlett pear brandy are available.