Contribution à l'étude du vieillissement du cognac - identification de la scopolétine, de l'aesculétine, de l'ombelliférone, de la β-methylombelliférone, de l'aesculine, et de la scopoline, hétérosides provenant du bois

Abstract

Après un rappel des travaux antérieurs effectués sur les eaux-de-vie de provenances diverses, nous nous sommes attachés à étudier les substances naturellement présentes dans le bois, dissoutes dans le cognac pendant le séjour en barriques, ainsi que les substances formées par interaction entre les composants du cognac et ceux du bois.Nous précisons ensuite les méthodes analytiques utilisées pour la détection et l'identification de ces substances : chromatographie sur couche mince, spectres d'absorption en ultra-violet. Mous cherchons enfin à identifier les composants du cognac provenant du bois et nous étudions leurs modifications au cours du vieillissement.

Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety

“…The main sources of coumarins are plants, in which they exist in different parts/tissues (detailed in Section 4). Based on the literature review, research on coumarins began in the 1960-1970s with the works of Baldwin et al [32] in whiskey, Bricout [33] and Joseph and Marche [34] in wine spirit, and Otsuka and Zenibayashi [35] in brandy, rum and whiskey. However, it was not until the late 1980s that new studies were conducted, particularly in wine spirit [36][37][38].…”

Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in the Quality, Authenticity and Food Safety

“…The main sources of coumarins are examined in Section 4. According to our knowledge, research on coumarins began in the 1960s-1970s with the works of Baldwin et al [32] in whiskey, Bricout [33] and Joseph and Marche [34] in wine spirit, and Otsuka and Zenibayashi [35] in brandy, rum and whiskey. However, it wasn't until the late 1980s that new studies were conducted, particularly in wine spirit [36][37][38].…”