Determination of Key Odorant Compounds in Freshly Distilled Cognac Using GC-O, GC-MS, and Sensory Evaluation

Ferrari, G.; Lablanquie, Odile; Cantagrel, R.; Ledauphin, Jérôme; Payot, T.; Fournier, Nicole; Guichard, Élisabeth

doi:10.1021/jf049512d

Cited by 131 publications

(125 citation statements)

References 28 publications

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“…The observed profiles of aroma compounds in the distillates made from these wine varieties are in line with other studies, especially on grapes and wines (Rapp & Guntery1985;Rapp et al 1993;Rapp 1998;Ferrari et al 2004;Prosen et al 2007;Skinkis et al 2008;Mason et al 2009;Lukić et al 2010). The relative amounts of primary aroma compounds, which are primarily responsible for differentiating pure varietal wine distillates, are also responsible for determining either the spicy or floral character of each compound and also the intensity of its aroma (Table 3).…”

Section: Resultssupporting

confidence: 91%

Chemical markers in the aroma profiles of South Moravian red wine distillates

Veverka¹,

Jelínková²,

Hron³

et al. 2012

Czech J. Food Sci.

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Veverka L., Jelínková M., Hron K., Balík J., Stávek J., Barták P. (2012): Chemical markers in the aroma profiles of South Moravian red wine distillates. Czech J. Food Sci., 30: 369-376. HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior to statistical analysis, and a compositional biplot was used to interpret the data and identify the main chemical markers. A comparison of the key terpenoids present in the aroma profiles indicated that these were consistent with the known relationships between the cultivars based on their parentage. There were similarities in the terpenoid elements of the aroma profiles of Blue Frankish and its relatives Andre, Laurot, Agni, and Zweigeltrebe, which are dominated by (Z)-linalool oxide, linalool, isoborneol, terpinen-4-ol and α-terpineol. On the other hand, the aroma profiles of Pinot Noir, Blauer Portugieser, Cabernet Sauvignon and their related hybrids are dominated by o-cymene, limonene, (e)-sabinyl acetate, and (e)-calamenene.

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Section: Resultssupporting

confidence: 91%

Chemical markers in the aroma profiles of South Moravian red wine distillates

Veverka¹,

Jelínková²,

Hron³

et al. 2012

Czech J. Food Sci.

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“…In fact, some studies showed a relationship between the sensory perception and the chemical analysis of several wine spirit volatile compounds (Lablanquie et al, 2002;Ferrari et al, 2004;Caldeira et al, 2008;Janácová et al, 2008;Zhao et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Sensory impact of alternative ageing technology for the production of wine brandies

Caldeira¹,

Anjos²,

Belchior³

et al. 2017

Ciência Téc. Vitiv.

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SUMMARYThe production of wine brandies requires their stage in wooden barrels, for a minimum period of time, a process called ageing or maturation. Due to the high cost of this process, alternative technologies are being studied in order to accelerate the ageing process, such as the use of wood fragments inside of stainless steel tanks. The present work evaluates the influence of different ageing technologies on the sensory profile of the brandy. A brandy was aged, during two years, in 650 L wooden barrels and in 3000 L stainless steel tanks. Both had Limousin oak (Quercus robur) and Portuguese chestnut staves (Castanea sativa). The brandy samples were profiled by descriptive sensory analysis during the ageing period. The results showed that the kind of ageing system influences topaz, golden, woody, caramel, coffee, green and unctuous attributes, as well as the overall brandy quality. Despite these differences, the multidimensional analysis of the sensory results was not able to clearly distinguish the brandy samples from different ageing systems. The results, obtained at industrial scale, revealed an interesting alternative for the manufacturers: wine brandies can be produced through the use of wooden staves inside stainless steel tanks. Since this alternative ageing system provides a similar brandy sensory profile than the one obtained through wooden barrels, this new data can be used by researchers and manufacturers in order to develop new products. Furthermore, this alternative ageing technology allows the reduction of the ageing process costs. RESUMOA produção de aguardentes vínicas requer o seu estágio em vasilhas de madeira, por um período mínimo de tempo, processo que se designa por envelhecimento ou maturação. Devido ao elevado custo deste processo, têm sido estudadas tecnologias alternativas para acelerar o processo de envelhecimento, como o uso de fragmentos de madeira aplicados dentro de depósitos de aço inoxidável. O presente trabalho avalia a influência de diferentes tecnologias de envelhecimento no perfil sensorial da aguardente vínica envelhecida. Uma aguardente foi envelhecida, durante dois anos, em vasilhas de madeira de 650 L e em depósitos de aço inoxidável de 3000 L. Em ambos os sistemas usou-se simultaneamente madeira de carvalho Limousin (Quercus robur) e madeira de castanheiro (Castanea sativa). As amostras de aguardentes foram recolhidas e avaliadas pelo painel de prova, por análise sensorial descritiva, durante o período de envelhecimento. Os resultados mostraram que o sistema de envelhecimento influencia os atributos topázio, dourado, madeira, caramelo, café, herbáceo e untuoso, bem como a qualidade global da aguardente. Apesar dessas diferenças, a análise multidimensional dos resultados sensoriais não permitiu distinguir claramente as amostras de aguardentes de diferentes sistemas de envelhecimento. Os resultados, obtidos à escala industrial, evidenciam a existência de uma alternativa interessante para os produtores: as aguardentes vínicas poderão ser produzidas através do uso de frag...

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“…[2,3] Most investigations on distilled beverage aromas in the literature have proposed to dissociate sensory properties by specifically linking aromatic notes to one or more chemical compounds, mainly using olfactory techniques. [4,5] However, to our knowledge, the characterization of the overall perception during the entire consumption has not often been considered in the case of distilled beverages and still remains unclear. [6,7] One reason could be that the sensory evaluation of alcoholic beverages is generally perceived as a difficult task, mainly due to the aromatic complexity of the products and to their high level of ethanol, which could lead to numerous sensory interactions between aromas, tastes and trigeminal sensations.…”

Section: Introductionmentioning

confidence: 99%

Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release

Fiches

Saint-Eve

Jourdren

et al. 2015

Flavour & Fragrance J

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Distilled beverages are appreciated by consumers for their aromatic richness and changes during product consumption, but mechanisms still remain unclear. In this context, the objective of the present study was to better understand the origin of temporal perception by a combined approach (dynamic sensory and instrumental) during the consumption of brandies with different aging and known to have different qualities. The five brandies were significantly perceived differently according to sensory profile results. Temporal sensory results showed common perception sequences between products in terms of taste and trigeminal sensations whereas different aromatic sequences were highlighted between products after they were spat out, depending mainly on their aging. Releases over consumption of some aroma compounds specific of brandy flavour were measured in panelist's nose by proton transfer reaction-mass spectrometry. In all cases, similar release patterns were observed, although higher intensities were observed for esters in aged brandies, where they were at higher levels. It is therefore proposed that quantitative differences and not specific release patterns are at the origin of the observed pattern of temporal dominance of sensations. Aroma compounds from wood could also be possible at the origin of aromatic interactions with other perceptions, changing brandy overall perception.

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Determination of Key Odorant Compounds in Freshly Distilled Cognac Using GC-O, GC-MS, and Sensory Evaluation

Cited by 131 publications

References 28 publications

Chemical markers in the aroma profiles of South Moravian red wine distillates

Chemical markers in the aroma profiles of South Moravian red wine distillates

Sensory impact of alternative ageing technology for the production of wine brandies

Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release

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