Study On The Change Rules Of Volatile Compounds In Brandy During Aging Process

Volatile aromatic compounds have great effect on the organoleptic properties ofbrandy. For a long time, international researchers,effort of brandy study is mainly on itsvolatile aroma, and it has been gradually highlighted by domestic researchers in the pastfew years. Oaken bucket storage of brandy is a key step in brewing of brandy and the mainprocedure of its maturation. After storied with oaken bucket, the color, mouth feel andflavor of brandy had been significantly improved.Brandy of Changyu aging procedure was our object of study, using headspacesolid-phase microextraction(technique) coupled with gas chomatography-massspectrometry technique, a series of detecting and analyzing methods were established.Aimed to determine the evaporated component and content in Changyu Brandy agingprocess, find its rule of aging, establish the maturing kinetic model and finally accomplishto modify the component and content of the related fragrance of Changyu Brandy toimprove its quality.The main content of this article are as follows:(1) Introduce the domestic and international history of brandy. The principle andapplication of SPME technique will be introduced in detail. Brief discussion the assayingmethod of volatile compounds. Review the current situation of brandy study both in andabroad, and try to suggest propose the problems remained unsolved.(2) Preprocessing method of brandy volatile compounds was optimized. And theoptimized parameter of extraction is pre-equilibration for10min, extraction5min at50℃for5min with5mL samples, with10%ethanol and1.5g salt. The extraction tip undoabsorption time is5min, and the component and content can be detected by modifyingsplit ratio and comparing saturated peak.(3)113compounds had been identified by quantitatively analyzing the0to6yearsaged Changyu brandy, using optimized HS-SPME parameters combined with GC-MStechnique. Of which, esters and high alcohols are of highest content of the volatilecompounds, account for59%and33%, respectively. (4)29key aroma compounds had been identified in this study. The relation of the keyaroma compounds with aging time was obtained, and the quality of Changyu brandy canbe improved by modifying the content of key aroma compounds with the aging time.