The effects of the mycotoxins, aflatoxin B(1), B(2), G(1), G(2) (AF), ochratoxin A, (OTA), zearalenone (ZEA), deoxynivalenol (DON), and fumonisin B(1) (FB(1)) added to corn grain mashes on the composition of fermentation volatile by-products in raw spirits were determined. Except for FB(1), the mycotoxins increased acetaldehyde concentration in the obtained spirits from about 30% to 100% in relation to the control set (30.9 +/- 1.0 mg of acetaldehyde/L EtOH). The largest effect was observed for OTA and AF contaminations (65.9 +/- 5.9 and 62.4 +/- 5.0 mg/L EtOH, respectively). At the concentrations used (ppb): FB(1), 1875; FB(2), 609; FB(3), 195; DON, 2274; ZEA, 352; AFB(1), 11.65; AFB(2), 12.6; AFG(1), 12.34; AFG(2), 12.04; OTA, 177.5, the mycotoxins did not have a significant effect on the total level of higher alcohols in distillates. As compared to the control, contamination with OTA and FB(1) decreased the 3-methyl-1-butanol concentration by 11.2% and 12.6% respectively, whereas AF decreased the 2-methyl-1-butanol concentration by 14.9%. The mycotoxins AF, ZEA, FB(1), had no significant effect on the concentration of total esters. Whereas OTA caused twofold higher esters concentration in the distillates, DON lowered esters concentration by 32% as compared to control. Presented results show that quantitative changes in composition of volatile fermentation by-products in raw spirits can be related to the presence of increased level of mycotoxins in raw material, especially in the absence of other identifiable factors disturbing the normal course of process. (C) 2010 Elsevier Ltd. All rights reserved.