Characterisation of young Cognac spirit aromatic quality

Lablanquie, Odile; Snakkers, Guillaume; Cantagrel, R.; Ferrari, G.

doi:10.1016/s0003-2670(01)01563-x

Cited by 23 publications

(15 citation statements)

References 2 publications

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“…53 in brandy is unclear, it should be emphasized that this compound is also a norisoprenoid derivative belonging to the same family as TDN (OA No. 47), whose olfactive importance has been reported in many alcoholic beverages including young brandy . OA No.…”

Section: Resultsmentioning

confidence: 99%

“…The present paper will not address compounds in aged brandies resulting from slow exchanges between spirit, wood and air . As shown in published studies, some work has been conducted in the brandy aromatic field, but only a few studies address freshly distilled spirits . Some studies have compared aged brandies according to their geographical origin from several countries such as China, France, Russia or Armenia .…”

Section: Introductionmentioning

confidence: 99%

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Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

Malfondet

Gourrat

Brunerie

et al. 2016

Flavour & Fragrance J

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Freshly-distilled French wine brandies were evaluated by gas chromatography-olfactometry (GC-O). Six brandy samples were studied, coming from two growth areas, both belonging to the same limited geographic zone, which is a homogeneous vineyard area. The GC-O methodology, using detection frequency analysis, revealed 88 olfactive areas (OAs) for which the detection frequency was ≥ 25%. OAs were then identified using gas chromatography-mass spectrometry in electron and chemical ionization modes and semi-quantified by internal normalization using gas-chromatography with flame ionization detection. Co-eluting species were separated by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O). Eleven new molecules were tentatively identified for the first time in brandy, as impact odorant compounds: ethyl prop-2-enoate, 2-furfuryl formate, 1,2,4,5-tetramethylbenzene, (Z)-ocimenol, 1,4,6-trimethyl-1,2-dihydronaphthalene, 2-ethoxybenzyl alcohol, 2-ethylhexanoic acid, 2-phenoxyethanol, 4-hydroxy-3-methylacetophenone, 4-(2,3,6-trimethylphenyl)butan-2-one and 2,3-dihydrofarnesol. Composition and perception differences between samples according to their origin were investigated. Statistical analyses on OA detection frequencies and semi-quantitative data were used to distinguish the samples. A lot of variables appeared to be common to all spirits, and may represent an aromatic background for the brandies, characteristic of the geographic zone. Although a few particular OAs were found more relevant in particular samples, no growth area-specific compound was identified. Therefore, differences between spirits are more likely due to an aromatic balance between concentrations of a set of common molecules, among which ethyl esters and alcohols played a prominent role, rather than the presence of specific compounds with unique aromas.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

Malfondet

Gourrat

Brunerie

et al. 2016

Flavour & Fragrance J

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“…Thus, liquid-liquid extraction, static and dynamic headspace (HS) and solid-phase extraction have been commonly used for the analysis of spirits. (60,61) Solid-phase microextraction (SPME) is an alternative to these techniques that is easy to use, provides high sensitivity, good reproducibility and low cost. This technique eliminates use of organic solvents and substantially shortens the time of analysis.…”

Section: The Analytical Methods For Determination Of the Volatile Commentioning

confidence: 99%

Traditional Aniseed-Flavored Spirit Drinks

Anlı

Bayram

2010

Food Reviews International

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Aniseed spirits are produced by the distillation of pressed fermented grapes, dregs and other fermented raw materials, flavored with aniseed (Pimpinella anisum L), fennel (Foeniculum vulgare) and/or some other plants. All round the Mediterranean basin, there are other similar aniseed spirit drinks such as pastis (France), anesone (Spain), sambuca (Italy), zebib (Egypt), and arak (Syria). However, there are some differences between the production processes of these spirits and their traditional use in Mediterranean culinary cultures. Raki and ouzo appear to be more similar than the others, just like brothers from the two shores of the Aegean Sea. Turkish raki is a type of traditional aniseed spirit produced by double distillation with aniseed (Pimpinella anisum) of only suma or suma and agricultural based ethanol mixture in different areas of Turkey. Ouzo can be defined as a distillation product of a mixture consisting of ethanol, anise, and other flavorful seeds, with sugar. The amounts and the repartition of the alcoholic fermentation products (fusel alcohols, esters, and aldehydes) are mainly responsible for the flavors and quality of the aniseed spirit. In this review article, Turkish raki, Greek ouzo and some different aniseed spirits were compared in their traditional, cultural roles and in their chemical and analytical structure.

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“…The volatile fraction of cognac was analyzed in order to determine the aroma profile (Ferrari et al, 2004;Lablanquie et al, 2002) and the concentration of methylketones (Watts and Butzke, 2003). Calvados was analyzed together with cognac to identify the trace amounts of carbonyl and sulfur compounds (Ledauphin et al, 2006).…”

Section: Analysis Of Alcoholic Beveragesmentioning

confidence: 99%

Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages

Wiśniewska

Śliwińska

Dymerski

et al. 2014

Critical Reviews in Analytical Chemistry

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Spirit-based beverages are alcoholic drinks; their production processes are dependent on the type and origin of raw materials. The composition of this complex matrix is difficult to analyze, and scientists commonly choose gas chromatography techniques for this reason. With a wide selection of extraction methods and detectors it is possible to provide qualitative and quantitative analysis for many chemical compounds with various functional groups. This article describes different types of gas chromatography techniques and their most commonly used associated extraction techniques (e.g., LLE, SPME, SPE, SFE, and SBME) and detectors (MS, TOFMS, FID, ECD, NPD, AED, O or EPD). Additionally, brief characteristics of internationally popular spirit-based beverages and application of gas chromatography to the analysis of selected alcoholic drinks are presented.

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Characterisation of young Cognac spirit aromatic quality

Cited by 23 publications

References 2 publications

Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area

Traditional Aniseed-Flavored Spirit Drinks

Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages

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