Differences in the Volatile Compositions of French Labeled Brandies (Armagnac, Calvados, Cognac, and Mirabelle) Using GC-MS and PLS-DA

Abstract

A total of 207 volatile compounds were identified in extracts of four French labeled brandies: Armagnac, Cognac, Calvados, and Mirabelle. Relative levels of all components were determined using GC-MS after integration of a selected peak of the mass spectrum of each. Each type of brandy could be clearly discriminated using PLS-DA statistical analyses based on these levels. French Mirabelle spirit, which was studied for the first time, was characterized by higher levels of many aldehydes and acetals and by the presence of compounds having an odd number of carbons together with benzaldehyde and some of its derivatives. Many possible derivatives of acrolein and high amounts of butan-2-ol were rather specific for the volatile composition of Calvados. The most important difference between the two wine-based samples seemed to be directly linked to the distillation system used. Many furanic compounds are specific to Cognac, whereas two or three compounds such as 1-(ethoxyethoxy)-2-methylbutane and gamma-eudesmol were specific to Armagnac. These two brandies presented rather high distributions of isobutanol and isopentanols, whereas Mirabelle and Calvados compositions offer more concentrated aliphatic linear alcohols.

Multivariate Analysis in Metabolomics

“…The Y -weights for each type of brandy are labeled and represented as squares, and the X -weights are represented as numbered triangles. Variable numbers relate to volatile compounds identified by GC-MS analysis, with the identity and amount of each compound may be found in reference [113]. Reprinted with permission from reference [113], (Copyright 2010 American Chemical Society).…”

Multivariate Analysis in Metabolomics

“…Such metabolites could be used in determination of the origin and authenticity of French labeled brandies. To that end, gas chromatography mass spectrometry (GC-MS) analyses of Cognac, Armagnac, Calvados and Mirabelle were analyzed and subjected to PLS-DA [113]. Ethyl undecanoate and 4-methylpentan-2-ol were added to the brandy samples for use as internal standards, and two liquid-liquid extractions were used to isolate the volatile organic molecules from the samples.…”

Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release

“…This selection of ions was made in order to focus on aroma compounds known to be qualitatively and quantitatively the most important for the perception of French grape brandies. [2,3,5,23] The selection step resulted from a compromise between different criteria: molecules should i) belong to different chemical families, ii) have a known sensory impact in brandy, and iii) be quantitatively detectable by PTR -MS analysis when present in mixture. Preliminary in vitro and in vivo tests with model aroma solutions (aroma compounds alone and in mixture) were performed to help to select the ions to detect by PTR-MS. [20,21] Ion dwell times were chosen in agreement with mean parent compound concentrations in the liquid phase of brandies.…”