Characterization of the aromatic profile of the Quebranta variety of Peruvian pisco by gas chromatography–olfactometry and chemical analysis

Abstract

Twenty‐one commercial pisco samples made with Quebranta grapes from four different geographical areas in Peru have been evaluated by gas chromatography–olfactometry (GC‐O) and chemical quantitative analysis. The GC‐O study revealed that the Peruvian pisco from the Quebranta grape variety has a relatively simple aroma profile formed by 22 odorants, all of which could be identified. Most of the odorants are fermentation related, while guaiacol, β‐damascenone, geraniol and linalool come from the grape. The chemical analysis of the volatiles of these samples has shown a volatile profile quite typical of a wine distillate, with not very high but perceptible levels of linalool and β‐damascenone (up to 46 µg/l). Some of the samples contained also very high levels of β‐phenylethyl acetate and β‐phenylethanol (up to 13 mg/l and 72 mg/l, respectively), which arises as key aroma compounds potentially responsible for deep sensory differences between samples. In fact, the differential sensory character of piscos from the Moquegua region can be explained by the lowest levels of β‐phenylethyl acetate, β‐phenylethanol, β‐damascenone and linalool and also by the highest level of ethyl acetate. In general, differences linked to the geographical area are not very big, although results suggest that the difference could be enough for classification. Copyright © 2012 John Wiley & Sons, Ltd.

Comparison of the aromatic profile of three aromatic varieties of Peruvian pisco (Albilla, Muscat and Torontel) by chemical analysis and gas chromatography–olfactometry

“…The other 43 compounds were determined by the GC‐MS analysis of extracts obtained by solid phase extraction from diluted pisco, and the results are given in Table . Results for the calibration of many of these compounds are given in previous papers . However, 30 of the analysed compounds have been calibrated in this study and their calibration data are shown in Table .…”

“…The temperature program was as follows: 40 °C for 3 min, then raised at 6 °C/min to 75 °C, and at 9 °C/min to 220 °C, and finally was held at 220 °C for 10 min. Complete information about the calibration of some of the compounds analysed in this study is provided in previous papers …”

“…Then 2 µl of sample were injected. Complete information about the calibration of some of the compounds analysed in this study is provided in previous papers . However, other compounds have been calibrated in this study.…”

“…For instance, Agosin et al ., quantified most relevant terpenes and other aromatic compounds present in the most significant varieties of the industry (Moscatel de Alejandría, Moscatel Rosada, Moscatel de Austria and Torontel). However, only two of these publications studied the aromatic profile of piscos by gas chromatography–olfactometry (GC‐O) . In these papers, a complete aromatic characterization of the Quebranta and Italia varieties of Peruvian piscos was carried out through GC‐O and different chemical analyses.…”

“…Despite the economic relevance that this distillate has in the main producer countries (Peru and Chile), there are very few papers addressing the composition of its characteristic aroma from a quantitative and sensory point of view. [1][2][3][4][5][6] For instance, Agosin et al, [1] quantified most relevant terpenes and other aromatic compounds present in the most significant varieties of the industry (Moscatel de Alejandría, Moscatel Rosada, Moscatel de Austria and Torontel). However, only two of these publications studied the aromatic profile of piscos by gas chromatography-olfactometry (GC-O).…”