Chromatographic Techniques in the Quality Control of Cognacs and Cognac Spirits

Abstract

To improve the reliability and information content of the quality control of cognacs and cognac spirits and to detect the signs of adulterated products, quality tests and methods for the instrumental analysis of cognacs and brandies by gas chromatography, high-performance liquid chromatography, gas chromatographymass spectrometry, and UV-VIS spectrophotometry are considered. A set of marker substances, the concentrations of and ratios between which allow one to detect various types of adulterations and violations in manufacturing processes, was determined and methodologically substantiated. The marker substances were tentatively subdivided into several groups: volatile components, which are characteristic of cognac and affect its organoleptic properties; oak-wood substances, which are accumulated in cognac spirit in the course of aging; flavoring components; denaturing agents; and other substances that are uncharacteristic of cognac. Particular kinds of cognac products were experimentally examined, and the most characteristic types of adulterations and technological violations in the manufacture of both domestically produced and imported cognac products were exemplified. Recommendations on the effective quality control of cognac products are given, and a high level of identification methods in use is noted.

Fatty acid profile and glycerol concentration incachaçasaged in different wood barrels

“…The presence of glycerol in wines and its sensory contribution to the wine's sweet taste and viscosity are well known . Although pure spirits exhibit low concentrations of glycerol, some researchers have found a particular role for this compound in cachaça and bagaceira , cognac and cognac spirits and sugar cane spirits .…”

“…Fatty acids originate fatty acid ester and enanthic ester components that are relevant to the sensory characteristics of spirits, such as ethyl octanoate and ethyl decanoate . Fatty acid ester and enanthic ester components are present in spirits, conferring both positive and negative features, for example, the soapy characteristic found in French cognacs owing to the presence of enanthic esters .…”

Spectrofluorimetric determination of ellagic acid in brandy

“…During the ageing process in wooden barrels, EA content increases probably by direct extraction of free ellagic acid and hydrolysis of wood ellagitannins (Canas, Belchior, Spranger, & De Sousa, 2003). The EA content is particularly important for the evaluation of brandy authenticity, as wood ageing marker, the differentiation of brandies according to the botanical species and the geographical origin of wood (Canas, Casanova, & Belchior, 2008;Canas et al, 2003;Patrício, Canas, & Belchior, 2005) and the quality of the final products (taste, flavor and colour) (Savchuk & Kolesov, 2005). Chromatographic and spectrophotometric methods are usually used for the determination of EA in brandy (Canas et al, 2003(Canas et al, , 2008Patrício et al, 2005;Savchuk & Kolesov, 2005), oak (Bianco, Handaji, & Savolainen, 1998;García del Moral, Arín, Resines, & Díez, 2007;Karvela, Makris, Kefalas, & Moutounet, 2008) and standard (Bala, Bhardwaj, Hariharan, & Ravi Kumar, 2006;Venkat Ratnam, Bhardwaj, & Ravi Kumar, 2006) samples.…”

Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez

“…Consequently, the characterisation of Brandy de Jerez has acquired considerable commercial interest because this makes it possible to differentiate a particular product analytically from all other similar products on the market, thus protecting its authenticity [8].…”