Aroma characterization of freshly‐distilled French brandies; their specificity and variability within a limited geographic area. (3rd May 2016)

• Record Type: Journal Article
• Authors: Malfondet, Nicolas; Gourrat, Karine; Brunerie, Pascal; Le Quéré, Jean‐Luc
• Is Part Of: Flavour and fragrance journal. Volume 31:Number 5(2016:Sep.)
• Page Start: 361
• Page End: 376
• Publication Date: 2016-05-03
• Subjects: brandy -- GC‐O -- MDGC‐MS/O -- growth area -- aromatic balance; Flavor -- Periodicals; Odors -- Periodicals; Smell -- Periodicals; 668.54
• DOI: 10.1002/ffj.3325
• Languages: English
• ISSNs: 0882-5734

Abstract

Abstract: 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. Copyright © 2016 John Wiley & Sons, Ltd. Abstract : Aroma composition and perception of brandies were investigated through chromatographic methodology. Differences were highlighted between samples according to their origin within a limited vineyard area.