Difference Of Volatile Compounds And Aroma Compounds In Six Brandies By GC-MS, GC-O And Sensory Evaluation

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. Changyu brandy samples and Hennessy brandy samples were chosen for study in our article. A set of methods used to elaborately analyze and identify volatile compounds of brandy was built in this experiment. In order to find the flavor difference between Changyu samples and Hennessy samples, headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), sensory analysis and statistical analysis were all applied for qualitative analysis of volatile compounds in brandy samples. The main content is as follows:1) The brandy and the development of brandy were detailedly 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 6 min, 5.0 mL brandy sample with NaCl 1.4 g to a final concentration 15% (v/v) extracted by HS-SPME at 55°C for 40 min.3) In this study, volatile compounds were qualitatively and quantitatively identified in both Changyubrandy samples and Hennessy brandy samples by GC-MS coupled with HS-SPME. The result showed that a total of 197 volatile compounds were identified, of which, 130 were common to Changyu brandies and Hennessy brandies, 30 were special to Changyu brandies and 37 special to Hennessy brandies. Esters, with the most volatile compounds and the highest concentrations, were the most important compounds in brandies. Alcohols, acids and substituted benzene and derivates were also the main compounds. Some differences in volatile compounds and the concentrations were detected after statistical analysis.4) The aroma compounds in both brandies were identified by sensory analysis and GC-O. It showed that there were some differences in flavor of Changyu brandy and Hennessy brandy. Esters, alcohols and substituted benzene and derivates were important aroma compounds in brandy. The"fruity, floral"descriptor is explained by esters, the"grass, alcohol"descriptor by alcohols and"floral, sweet"descriptor by substituted benzene and derivates.