Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy

Picque, Daniel; Lieben, Pascale; Corrieu, Georges; Cantagrel, R.; Lablanquie, Odile; Snakkers, Guillaume

doi:10.1021/jf060465u

Cited by 35 publications

(16 citation statements)

References 19 publications

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“…Some works have shown the effectiveness of applying chemometric methods to different spectroscopic techniques. For example, NIR and Mid-IR spectra to estimate the ripeness of wine grapes and discrimination of Cognacs, 16,17 and to FT-IR, UV and fluorescence spectra for the characterization and classification of wine and brandies [18][19][20] or the determination of several compounds such as sugars, 21,22 dyes 23 and stimulants 24 in drinks. For the case of tequila, chromatic analysis and chemometrics tools have been applied to FT-IR and UV-Vis absorption spectra to discriminate between 100% agave and mixed tequilas as well as among tequilas from different brands.…”

Section: Introductionmentioning

confidence: 99%

Identification and quantification of furanic compounds in tequila and mezcal using spectroscopy and chemometric methods

Muñoz-Muñoz

Pichardo‐Molina²,

Ramos‐Ortíz³

et al. 2010

J. Braz. Chem. Soc.

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Neste artigo, duas bebidas mexicanas com denominação de origem controlada (DOC), tequila e mezcal, foram facilmente discriminadas por espectrofotometria UV-Vis e métodos quimiométricos. Os espectros foram registrados na faixa de 250-400 nm; a principal característica foi uma banda larga centrada em torno de 280 nm, cuja amplitude varia segundo o tipo de bebida e de marca. No entanto, diferenças adicionais foram identificadas através de análise multivariada, mostrando uma distinção clara entre as bebidas. Usando RP-HPLC com detector ultravioleta, os compostos que têm origem na banda de absorção foram determinados. Portanto, o espectro de cada bebida na faixa de comprimento de onda de 250-330 nm aproximadamente, mostrou uma mistura particular de furfural (FUR), 2-acetilfurano (2AF) e 5 methylfurfural (5MF). Além disso, os espectros de absorção das misturas de FUR, 2AF e 5MF foram registrados em diferentes concentrações e com um modelo de mínimos quadrados parciais (PLS), as concentrações desses compostos foram previstas em amostras de teste e em licores. Quando estes resultados foram comparados com os obtidos por HPLC, os coeficientes de correlação foram de R ≥ 0,920. Portanto, esta metodologia apresenta um método alternativo para identificar e quantificar alguns compostos furanos em tequilas brancas e mezcales. Além destes resultados, a metodologia pode ser realizada in situ e resultados específicos no controle de qualidade podem ser obtidos em poucos minutos.In this paper, two Mexican white spirits with appellation d'origen contrôlée (AOC), i.e., tequila and mezcal were easily discriminated by using UV-Vis spectrophotometry and chemometric techniques. The spectra were recorded in the range of 250-400 nm and their main feature is a broad band centered about 280 nm whose amplitude changes according to the type of beverage and brand, however, additional differences are pointed out through multivariate analysis that makes a fair differentiation between the beverages. By using RP-HPLC with UV detector, the compounds that originate the absorption band were determined. Thus, the spectrum of each beverage in the wavelength range of 250-330 nm, approximately, is a particular mixture of furfural (FUR), 2-acetylfuran (2AF) and 5-methylfurfural (5MF). Further, the absorption spectra of mixtures of FUR, 2AF and 5MF standards were recorded at several concentrations and by using a partial least square model (PLS), the concentrations of those compounds were predicted in test and spirit samples. When these results were compared to those obtained by HPLC, the correlation coefficients were R ≥ 0.920. Therefore, with this methodology one builds up an alternative method to identify and quantify some furanic compounds in white tequilas and mezcals. In addition to these results, the methodology can be performed on site and results about specific quality controls can be obtained within minutes.

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Section: Introductionmentioning

confidence: 99%

Identification and quantification of furanic compounds in tequila and mezcal using spectroscopy and chemometric methods

Muñoz-Muñoz

Pichardo‐Molina²,

Ramos‐Ortíz³

et al. 2010

J. Braz. Chem. Soc.

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“…Results were in agreement with composition data found in the literature: depending on spirit types and characteristics, the amounts of nonvolatile compounds (which constituted the dry extract), mainly polysaccharides, caramel and polyphenols, can vary from 1 g/L in whiskies to up to 15 g/L in brandies (Nykänen and Nykänen ; Picque et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…According to our knowledge, no study has yet focused on the impact of the nonvolatile fractions on the perception of high ethanol‐containing beverages such as brandies, in which nonvolatile component concentrations can range around several tens of g/L (Picque et al . ). Different solutions can be used to better investigate the possible mechanisms at the root of the construction of sensory perception and to determine the relative contributions of volatile and nonvolatile fractions on perceptions.…”

Section: Introductionmentioning

confidence: 97%

Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/v) Ethanol‐Containing French Grape Brandies

Fiches

Déléris

Saint-Eve

et al. 2014

Journal of Sensory Studies

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Several studies performed on wines have shown that nonvolatile and matrix components can have an impact on sensory perception through physicochemical and/or sensory interactions. In distilled spirits and as for many other food products, relationships between these components and the sensory perception are still misunderstood. In the present study, we investigated the impact of nonvolatile components on the sensory perception of two 40% (v/v) ethanol-containing French grape brandies with different compositions and sensory qualities. For this purpose, a reconstitution strategy involving freezedrying was developed to test the contributions of nonvolatile components to the sensory perception of brandies. The studied products contained different levels of nonvolatile components, and corresponding to extremes values of the nonvolatile components concentration range usually found in French grape brandies. Sensory results highlighted no significant sensory difference between the two reconstituted brandies. To validate results, sensory evaluations were also performed on model beverages and revealed that sugar and phenols at contents of between 5-25 g/L and 200-1,000 mg/L, respectively, did not have an impact on sensory perception. It could therefore be hypothesized that physicochemical and sensory mechanisms involving ethanol, which is present in very large amounts in distilled beverages, can influence physicochemical interactions and sensory perception, and reduce the impact of nonvolatile components on final sensory perception.

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“…have investigated brandy aroma by an elegant solid‐phase micro‐extraction and liquid‐liquid extraction followed by gas chromatography . Counterfeit brandies and cognacs were also detected by the lack of polyphenols in a study employing dry extracts of cognac, whiskey, rum and bourbon samples. Using mid‐IR the authors claim full discrimination of cognacs from their fakes.…”

Section: Introductionmentioning

confidence: 99%

Detecting Counterfeit Brandies

Wang

Han

Zhang

et al. 2018

Chemistry A European J

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A hypothesis‐free sensor array (optoelectronic tongue) composed of an anionic, a cationic and two neutral poly(para‐aryleneethynylene)s (PAE) at pH 3, 7 and 13 discriminate more than 30 spirits (including brandy, Branntwein, Cognac, Spirituose, and Weinbrand). Counterfeits (made by mixing of low‐quality spirits and caramel colour) and different batches of identical brands of brandies are discriminated. The sensor array works without sample preparation or great instrumental cost, and is superior to conventional methods with respect to sample need (10–20 μL), time and effort. The discrimination stems from differential fluorescence quenching of the PAE‐array by the complex mixture of the beverages’ colourants, from the oak barrels or added caramel colour. The collected quenching data were analysed by linear discriminant analysis (LDA) and principal component analysis (PCA) to achieve successful discrimination.

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Discrimination of Cognacs and Other Distilled Drinks by Mid-infrared Spectropscopy

Cited by 35 publications

References 19 publications

Identification and quantification of furanic compounds in tequila and mezcal using spectroscopy and chemometric methods

Identification and quantification of furanic compounds in tequila and mezcal using spectroscopy and chemometric methods

Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/v) Ethanol‐Containing French Grape Brandies

Detecting Counterfeit Brandies

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