Aquavit in clear bottles was stored in sunlight, in fluorescent light and in the dark under conditions relevant for the retail trade. Every 2 weeks, over a 6-month period, the odour and taste were characterised by descriptive sensory analysis and concentrations of volatile compounds were determined together with tristimulus colour analysis. Formation of geranium-leaf odour and taste were the most pronounced light-induced sensory changes. The colour of the samples stored in light was determined less green and yellow and the samples were bleached. Concentrations of many of the volatile compounds characteristic of Aquavit, including carvone, decreased in light. Carvone camphor and limonene photoproducts were formed by photochemical reactions of carvone and limonene, respectively.
