Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandies

Askew, Beryl M.; Lisle, D. B.

doi:10.1002/jsfa.2740220216

Cited by 10 publications

(2 citation statements)

References 3 publications

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“…Other compounds such as furfural are produced during the distillation step . The concentration of brandy compounds ranges from 0.0004 mg/L for pentane‐1‐thiol up to 5330 mg/L for propan‐1‐ol . The present paper will not address compounds in aged brandies resulting from slow exchanges between spirit, wood and air .…”

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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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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“…have been associated with apple-like odours (2,3). Furthermore, this analysis has allowed researchers to establish the influence of manufacturing technology on the quality of the final product, as the aroma depends more on technological parameters (4) in addition to maturation in wood barrels (5,6), than on the raw material, since volatile compounds are formed during fermentation, distillation and aging from their precursors. There is no doubt that gas chromatography (7,8) is the best technique for analysis of volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Major Volatile Compounds of Cider Distillates During Maturation

Mangas¹,

Rodrı́guez²,

Moreno³

et al. 1996

LWT - Food Science and Technology

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Gas‐chromatographic determination of volatile constituents in Yugoslav plum brandies

Filajdić¹,

Djuković²

1973

J Sci Food Agric

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Gas-chromatographic analysis, extraction and titration methods were used to determine the volatile components of 17 home-made natural plum brandy samples as well as 14 samples of industrially-produced plum brandy. The plum used for the production of Yugoslav plum brandies is Prunus domestica L.Eighteen alcohols, 23 esters and 21 organic acids were determined qualitatively and quantitatively. Eight aldehydes and nine ketones were only qualitatively determined.Apart from other components, the plum brandies analysed contained approximately 0.30 to 4.39 g of methanol/l; 0.40 g of 1-propanol/l; 0.19 g of 2-methyl-lpropanol/l; 0.05 g of 1-butanol/l; 0.10 g of 2-methyl-l-butanol/l; and 0.28 g of 3-methyl-I-butanol/l. The plum brandies also contained approximately 0.50 g ofethyl acetate/l and about 0.03 g of acetaldehyde/l. The concentration of the free carboxylic acids present was about 1.50 g/l. Acetic acid constituted about 90% vlv of the total acid concentration.

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Variation in the concentrations of higher alcohols, methanol and ethyl acetate in brandies

Cited by 10 publications

References 3 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

Changes in the Major Volatile Compounds of Cider Distillates During Maturation

Gas‐chromatographic determination of volatile constituents in Yugoslav plum brandies

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