Chemical Profile of Texas Vodka

Stephens, Timothy W.; George, Anna; Ford, Robyn; Mason, Diana S.

doi:10.1021/bk-2015-1189.ch012

Cited by 1 publication

(1 citation statement)

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“…MND was detected in all of the selected samples excepted the vodka. This result was not surprising because vodka is distilled by a column still and treated by activated charcoal, which removes all of the volatile compounds . For the other spirits, its distribution was variable and did not seem to depend on the raw material used to produce the spirits.…”

Section: Results and Discussionmentioning

confidence: 96%

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits

Thibaud

Peterson

Urruty³

et al. 2021

J. Agric. Food Chem.

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The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)−gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11.2 μg/L. Highest concentrations were obtained in grappa and freshly distilled eaux-de-vie of Cognac samples. Exceeding its detection threshold (100 ng/L, 70 vol %), MND contributes to the anise descriptor of these spirits. Its concentration decreased over aging while being highly correlated with the total amount of fatty acid ethyl ester. In addition, we showed that MND was produced during distillation according to the oxidation state of the white wine as well as the amount of lees used.

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Section: Results and Discussionmentioning

confidence: 96%