Study On The Flavor Characteristic Of Distillation Process Of Brandy

The flavor characteristic of brandy is heavily influenced by the aroma volatile compounds, and more researchers are focusing on the study and analysis of volatile compounds for flavor of brandy. In recent years, the study about aroma compounds of brandy is gradually increasing year by year in China. Distillation process can have an important impact on organoleptic quality of brandy, it plays a bridge role in the involvement of brandy production. By such process, the special fragrance of grape for brandy brewing and perfume ingredients in the fermentation could be remained in an optimal ratio, supplying the subsequent aging process with desirable fragrant substances. Changyu distillate of brandy samples were chosen for study in the article. A set of methods used to elaborately analyze was built in the experiment. In order to qualitative analysis of the flavor compounds about distillate of Changyu brandy samples, headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and statistical analysis were all applied. The purpose of this work was investigated changes of above-mentioned key compounds of aroma skeleton during distillation by combined HS-SPME with GC-MS. And implement production can be determined by monitoring the concentration of the regulated compounds, as well as differences in quality and batch. The main content is as follows:1) The brandy and the development of brandy were interpreted in this part. It mainly described the studies of volatile compounds and aroma volatile compounds in brandy across the world recently. The methods involved to analyze the aroma compounds of food including alcohol beverage in domestic and overseas were introduced in this part, with the advantages and disadvantages compared. The achievement obtained from the study of flavor compounds of alcohol beverage and the prospect of the study of aroma volatile compounds of brandy in domestic and overseas were also discussed in this part.2) HS-SPME,a rapid and simple method for the pretreatment of volatile compounds in both brandies was developed and optimized. The optimized conditions consisted of desorption temperature 5 min, 5.0 mL brandy sample with NaCl 2.0 g to a final concentration 10% (v/v) extracted by HS-SPME at 50°C for 10 min.3) In this study, volatile compounds were qualitatively and quantitatively identified in Changyu brandy samples by GC-MS coupled with HS-SPME. The result showed that a total of 121 volatile compounds were identified. Esters, with the most volatile compounds and the highest concentrations, were the most important compounds in brandies. Alcohols and acids were also the main compounds.4) According to the changes of quantity about key compounds of aroma skeleton during distillation to find the regular of distillation, and implement production can be determined by monitoring the concentration of the regulated compounds, as well as differences in quality and batch.