Profile of Volatile Compounds in 11 Brandies by Headspace Solid‐Phase Microextraction Followed by Gas Chromatography‐Mass Spectrometry

Abstract

A headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS) was applied for the qualitative or semiquantitative characterization of brandy volatiles. SPME variables (SPME fiber, extraction temperature and time, and ethanol concentration) were optimized. A total of 144 compounds were from the brandies' volatiles, tentatively identified or identified by comparing mass spectra and retention indices of the standards or from literature. Of these, 57 are common to 11 brandies. They were mainly represented by esters and alcohols, such as 2-methyl propanol, 3-methyl butanol, 1-hexanol, ethyl octanoate, and ethyl decanoate, which were quantitatively determined. Chromatographic peaks were integrated using selective ion method (SIM) and the semiquantitative data analyzed using principal component analysis (PCA) and cluster analysis (CA) to study relationships between volatile composition and brandy. Eleven brandies were differentiated into 3 groups: 1 for Hennessy VSOP and XO samples, 1 for Changyu PEGASE VSOP and XO-1, 2, 3 samples, and the other for Changyu PEGASE brandy and VO, Taro brandy, Baiyang River brandy, and Wealth XO samples. The classification of groups is consistent with the brandy samples by variety and grade.

Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse

“…1683 1677, [17] 1687, [18,19] 1704 [18] Diethyl butanedioate 37.63 MS+LRI 2179 2152 [20] Nonanoic acid 44.74 MS+Std 1845 1839, [20] 1850, [17] 1856 [18] [20] 2270, [18] 2298, [23] 2314 [18] Decanoic acid 228.04 MS+LRI 2053 2054, [17] 2070 [18] Ethyl tetradecanoate 495.65 MS+LRI 2461 2448 [20] Benzoic acid 289.82 ms 2165 2151, [17] 2179 [18] Ethyl pentadecanoate 188.93 ms 2712 2713 [23] Tetradecanoic acid 162.02 MS+Std 2281 2261, [17] 2288 [18] Ethyl [25] 3184 [26] (9Z)-9-Octadecenoic acid 20415.09 MS+Std 2475 2483 [16] Ethyl octadecanoate 3781.82 MS+Std 3232 3157, [23] 3193 [23] (9Z,12Z [17] 2574 [16] Ethyl (9Z,12Z)-9, 12-octadecadienoate 18394.13 MS+Std…”

“…Other compounds 2617 2675 [16] Ethyl (9Z,12Z,15Z)-9,12,15 -octadecatrienoate 2937.77 ms 1469 1460, [17] 1476, [18] 1480, [18] 1482 [19] Furan-2-carbaldehyde 72.10 MS+LRI [17] 2011, [20] 2037 [19] Phenol 48. [18] 1546, [20] 1553 [19] Butane-2,3-diol (threo-) [20] 1678 [19] 2-Furanmethanol …”

“…Twenty students (8 males and 12 females aged between 21 and 30 years) were recruited to evaluate the smell properties of extracts from liquor [15] 1356 [16] Ethyl 2-hydroxypropanoate 639.72 MS+LRI 1481 1461, [18] 1471, [20] 1473 [19] Acetic acid 1119.49 MS+LRI 1436 1428, [17] 1436, [18] 1442, [19] /1444 [18] Ethyl octanoate [17] 1648 [18] Ethyl decanoate 263.31 MS+LRI 1872 1861, [18] 1862, [20] 1870 [19] Hexanoic acid…”

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

“…Volatile (Ebeler et al, 2000;Laber et al, 1995;Zhao et al, 2009) and aromatic (Caldeira et al, 2004) compounds as well as organic acids (Park et al, 1999) were also analyzed in brandy. To this end, LLE and SPME with PDMS (Ebeler et al, 2000) and DVB/Car/ PDMS (Zhao et al, 2009) fibers were used. In Señor ans et al (2001) the application of a less popular extraction method, i.e., CC-SFE, for analyzing spirit-based beverages was reported.…”

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

“…The type, content and sensory threshold of the aromatic substances are the primary factors that affect the quality of brandy. These factors also determine the flavor, representativeness and sensory quality of distilled grape spirits (Caldeira et al, 2002;Zhao et al, 2009). Grape varieties, wine-making and distillation factors (such as the temperature, yeast and oak treatment) jointly influence the volatile substances in spirits (Fan et al, 2006;Satora & Tuszynski, 2010).…”