Characterisation and differentiation of grape brandies by multiple discriminant analysis

Abstract

Gas chromatography has shown that clear, quantitative differences exist between the various flavour constituents of German and French grape brandies as well as French cognacs. The amounts of some selected flavour compounds from 24 grape brandies have been submitted to multiple discriminant analysis. Discriminant analysis was carried out in three parts corresponding to the column chromatographic pre‐separation of volatile compounds into three fractions (I: non‐polar compounds; II: oxo compounds; III: hydrophilic substances). Using the components of fraction I a statistically highly significant differentiation between French cognacs and the remaining groups of grape brandies was obtained. With the components of fractions II and III some misclassifications occurred. Only after employing all the constituents of fractions I‐III was a statistically highly significant separation between French and German grape brandies as well as the group of cognacs achieved. Among the esters predominantly the ethyl esters of octanoic, butanoic, 2‐furanoic and 2‐hydroxy‐isocaproic acid contributed towards the separation and classification of individual groups. The best differentiation was given by the contents of 1‐octanol and damascenone.

The effects of the cherry variety on the chemical and sensorial characteristics of cherry brandy

“…Jounela--Eriksson 11 reported that if ethyl esters were added or removed from the spirits, a negative effect on the overall odour intensity resulted. Postel and Adam 12 and Schreier et al 13 also showed that ethyl esters could be used to analytically differentiate between cognacs and other groups of grape brandies.…”

Characterisation and differentiation of wine vinegars by multivariate analysis

“…These techniques have been reported to be useful for establishing the identity of unknown-grape-derived samples (Schreirer and Reiner 1979 …”

Application of Multivariate Statistical Methods to Differentiation of Rum Aged in Two Types of Oak Barrels

“…Major and minor volatile components have been used by several authors in the characterization of alcoholic beverages (Schreier and Reiner 1979;Lehtonen 1983;Battaglia 1986;Pino et al 1994). Multivariate statistical techniques have also been used to establish the identity of unknown samples (Lisle et al 1978;Martin et af.…”