Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy

Uselmann, Verena; Schieberle, Peter

doi:10.1021/jf506307x

Cited by 53 publications

(50 citation statements)

References 27 publications

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“…Supplementary Materials: The following are available online at https://www.mdpi.com/2311-5 637/7/1/21/s1, Table S1: Typical concentrations of the major volatile compounds found in rum produced from sugar cane molasses, alongside their odour threshold and odour activity value (OAV). Structures are from ChemSpider (http://www.chemspider.com/), ref [97][98][99][100][101][102][103] are cited in the supplementary materials file.…”

Section: Future Directions and Conclusionmentioning

confidence: 99%

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Mangwanda¹,

Johnson

Mani

et al. 2021

Fermentation

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The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.

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Section: Future Directions and Conclusionmentioning

confidence: 99%

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Mangwanda¹,

Johnson

Mani

et al. 2021

Fermentation

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“…Known ligands of chemosensory receptors mainly come from the flavour chemistry, synthetic or natural compounds with well-defined sensory properties. The recently developed “sensomics” approach has led to the identification of many taste and odorant molecules from complex processed foods [112,113,114,115,116,117,118]. Several csGPCRs have been deorphanized with in-vitro screening of odour- and taste-active compounds [26,119,120,121,122,123,124,125,126,127].…”

Section: Csgpcr Drug Discoverymentioning

confidence: 99%

Beyond the Flavour: The Potential Druggability of Chemosensory G Protein-Coupled Receptors

Pizio

Behrens

Krautwurst

2019

IJMS

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G protein-coupled receptors (GPCRs) belong to the largest class of drug targets. Approximately half of the members of the human GPCR superfamily are chemosensory receptors, including odorant receptors (ORs), trace amine-associated receptors (TAARs), bitter taste receptors (TAS2Rs), sweet and umami taste receptors (TAS1Rs). Interestingly, these chemosensory GPCRs (csGPCRs) are expressed in several tissues of the body where they are supposed to play a role in biological functions other than chemosensation. Despite their abundance and physiological/pathological relevance, the druggability of csGPCRs has been suggested but not fully characterized. Here, we aim to explore the potential of targeting csGPCRs to treat diseases by reviewing the current knowledge of csGPCRs expressed throughout the body and by analysing the chemical space and the drug-likeness of flavour molecules.

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“…Some studies have compared aged brandies according to their geographical origin from several countries such as China, France, Russia or Armenia . Uselmann and Schieberle have recently shown that the ratio of the concentration of ( E )‐β‐damascenone to ethyl pentanoate could be used to differentiate commercial brandies according to their country of origin (Germany, France or Spain). However, no study has been conducted to characterize samples in a limited geographic area of production.…”

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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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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Decoding the Combinatorial Aroma Code of a Commercial Cognac by Application of the Sensomics Concept and First Insights into Differences from a German Brandy

Cited by 53 publications

References 27 publications

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Beyond the Flavour: The Potential Druggability of Chemosensory G Protein-Coupled Receptors

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

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