National fruit are a suitable raw material for the production of high-quality alcoholic beverages. Qualitative and quantitative composition of volatile compounds in fruit alcoholic beverages is highly diversified and mostly depends on the fruit components composition. Apples are a perfect raw material for the cider production, and the most typical compounds contributing to the products’ aroma are ethyl acetate responsible for a pleasant fruity smell and eugenol associated with the clove aroma. Plums and brandy produced from these plum are characterized by the presence of i.a. hydrocarbons, esters, lactones and carboxylic compounds. The most characteristic ones of the mentioned group are isoamyl acetate, limonene and linalool.
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