Aromatic congener formation in maturation of alcoholic distillates

Baldwin, Sidney; Black, Robert Arthur.; Andreasen, Arthur A; Adams, Stuart Lyle.

doi:10.1021/jf60151a012

Cited by 54 publications

(30 citation statements)

References 16 publications

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“…The improvement in sensory quality and the concentration of extractables in ethanol medium correlates with findings of other authors (Baldwin et al, 1967;Singleton, 1974;Puech, 1987). High-alcohol beverages such as brandy are therefore likely to extract more flavour from wood than wine or other low alcohol beverages (Singleton, 1974).…”

Section: Eight-month Matured Pot-still Brandysupporting

confidence: 90%

“…These include tannins, hydrolysable tannins, gallic acid, ellagic acid, and aromatic acids and aldehydes (Suomalainen & Nykänen, 1972;Suomalainen et al, 1974;Jindra & Gallander, 1987). No aromatic congeners are present in unaged spirits prior to storage in barrels (Baldwin et al, 1967). Steeping of wood in hydro-alcoholic solutions affords the advantage of simulating the extraction conditions which occur during the ageing of spirits.…”

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confidence: 99%

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Rapid Induction of Ageing Character in Brandy Products – Part I. Effects of Extraction Media and Preparation Conditions

Jaarsveld

Hattingh

Minnaar

et al. 2016

SAJEV

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The purpose of this study was to investigate the use of different wood types and treatments, and extraction media to induce rapid ageing of brandy. Extracts were prepared from American and French oak, specially prepared and supplied by a cooper, and from commercially obtained oak; both representative of different toasting levels, including untoasted, light, medium and heavy toasted. To extract the wood components, wood chips in either 55% (v/v) neutral wine spirits or water media were boiled under reflux. Distillation was followed by either open (higher boiling temperature) or closed (vacuum or reduced pressure -lower boiling temperature) concentration of the decanted solvent by 45, 65 and 85% (v/v). The concentrated extracts were fortified. Screened extracts were added to unmatured pot-still brandy and aged for eight months at room temperature in glass containers. Controls were stored below 0°C. Matured and unmatured (control) pot-still brandy samples were analyzed for wood-derived congeners by means of HPLC and GC. This article focuses on the effects of the extraction media, and on level and method of concentration (open and reduced pressure) on sensory quality and chemical composition. The treatments that gave acceptable extracts, and the best overall quality pot-still brandy were those that entailed (1) using ethanol instead of water as extraction medium, and (2) levels of concentration above 45% (v/v). Open and reduced-pressure concentrations showed little difference in the quality of the products yielded. Treatments yielding the most acceptable extracts and best overall quality pot-still brandy generally also contained higher concentrations of volatile and less volatile wood-derived congeners. Multivariate data analysis was conducted on the pot-still brandy samples representing the different treatments. Discriminate analysis provided better separation of samples than principal component analysis.

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Section: Eight-month Matured Pot-still Brandysupporting

confidence: 90%

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confidence: 99%

Rapid Induction of Ageing Character in Brandy Products – Part I. Effects of Extraction Media and Preparation Conditions

Jaarsveld

Hattingh

Minnaar

et al. 2016

SAJEV

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“…Various esters exhibiting fruity or flowery aroma notes, were identified in the whisky distillate (Table 1), namely, ethyl 2-methylbutanoate (4), 3-methylbutyl acetate (8), ethyl hexanoate (10), ethyl methylpropanoate (2), ethyl butanoate (3), 2-phenylethyl acetate (23), 2-phenylethyl propanoate (26), transethyl cinnamate (34), and ethyl 2-phenylacetate (19). Ethyl 2-methylbutanoate (4) was shown to be present as a nearly pure (S)-enantiomer (98%) when analyzed on a chiral cyclodextrin phase (data not shown).…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

Poisson

Schieberle

2008

J. Agric. Food Chem.

123

116

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Application of the aroma extract dilution analysis (AEDA) on the volatile fraction carefully isolated from an American Bourbon whisky revealed 45 odor-active areas in the flavor dilution (FD) factor range of 32-4096 among which (E)--damascenone and δ-nonalactone showed the highest FD factors of 4096 and 2048, respectively. With FD factors of 1024, (3S,4S)-cis-whiskylactone, γ-decalactone, 4-allyl-2-methoxyphenol (eugenol), and 4-hydroxy-3-methoxy-benzaldehyde (vanillin) additionally contributed to the overall vanilla-like, fruity, and smoky aroma note of the spirit. Application of GCOlfactometry on the headspace above the whisky revealed 23 aroma-active odorants among which 3-methylbutanal, ethanol, and 2-methylbutanal were identified as additional important aroma compounds. Compared to published data on volatile constituents in whisky, besides ranking the whisky odorants on the basis of their odor potency, 13 aroma compounds were newly identified in this study: ethyl (S)-

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“…The effects of thermal treatment such as heating or toasting on the hydrolysis of oak wood, solubility, and the increase of various substances, i.e. aromatic aldehydes, phenolic compounds, acetals, acids and sugars, have been reported by Baldwin et al (1967), Litchev (1989) and Miller et al (1992). Matricardi & Waterhouse (1999) reported a reduction in or the loss of phenolic components upon toasting.…”

Section: Generalmentioning

confidence: 90%

Rapid Induction of Ageing Character in Brandy Products – Part III. Influence of Toasting

Jaarsveld

Hattingh

Minnaar

2016

SAJEV

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As part of a broader study that investigated techniques for the rapid induction of the needed ageing character in brandy products, the effect of oak wood toasting on quality and chemical composition of oak wood extracts and matured and unmatured pot-still brandy, is reported on. Extracts, prepared from oak chips supplied by a South African cooper, and from commercially obtained oak, and representing different oak types and levels of toasting (i.e. untoasted, light, medium and heavy), were added to 70% (v/v) unmatured pot-still brandy and stored for eight months in glass containers (Schott bottles) at room temperature, or in the case of controls, below 0°C. Matured and unmatured (control) pot-still brandy samples were analysed for wood-derived congeners by means of HPLC and GC. Toasted, as opposed to untoasted oak, gave acceptable extracts, the best overall quality pot-still brandies and generally higher concentrations of volatile (GC-determined) and less volatile (HPLC-determined) wood-derived congeners. Toasting provoked an important separation as indicated by discriminant analysis.Oak wood chemistry is complex because different flavour-affecting compounds are produced at different temperatures. Oak types also toast differently. American oak, which is denser and has coarse grain, toasts faster than fine grained European oaks (Caputo, 2004). Barrel making involves oak seasoning and toasting, which ensure the structural integrity of the barrel. Seasoning prevents the wood from shrinking after barrel construction and hence leakage, while firing is applied to stabilise the curved shape of the barrel. Both these fabrication steps also play important roles in oak flavour development. The application of coopering heat disrupts chemical bonds within the wood polymers cellulose, hemicellulose and lignin and results in degradation or compositional changes by pyrolysis and hydrothermolysis. These changes can influence the flavour of wine and spirits significantly. In addition, major changes take place in the structure and level of oak tannins (Hale et al

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Aromatic congener formation in maturation of alcoholic distillates

Cited by 54 publications

References 16 publications

Rapid Induction of Ageing Character in Brandy Products – Part I. Effects of Extraction Media and Preparation Conditions

Rapid Induction of Ageing Character in Brandy Products – Part I. Effects of Extraction Media and Preparation Conditions

Characterization of the Most Odor-Active Compounds in an American Bourbon Whisky by Application of the Aroma Extract Dilution Analysis

Rapid Induction of Ageing Character in Brandy Products – Part III. Influence of Toasting

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