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 flavour and aroma. Inconsistent or inferior quality of botanicals is a concern and result 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.