RT Journal Article SR Electronic T1 Changes in Some Volatile Constituents of Brandy During Aging JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 152 OP 158 DO 10.5344/ajev.1977.28.3.152 VO 28 IS 3 A1 Masami Onishi A1 J. F. Guymon A1 E. A. Crowell YR 1977 UL http://www.ajevonline.org/content/28/3/152.abstract AB Several kinds of experimental brandies, both unaged and aged in various types of U.S. and French oak barrels, were vacuum distilled, the components in the distillate were extracted with ether-pentane (2:1), and concentrated to small volume by removal of the solvent for gas chromatographic analyses with a Carbowax 20M column. Quantitative levels were estimated by comparing peak areas with those of an internal standard, 1-octanol. Acetate esters of isoamyl, n-hexyl, and β-phenethyl alcohols decreased during aging in oak barrels. The ethyl esters of the fatty acids, caproic, caprylic and capric, increased during aging while ethyl laurate changed little or slightly decreased. Compounds derived mostly or entirely from oak, furfural, 5-methyl furfural, diethyl succinate and the cis and trans isomers of β-methyl-γ-octalactone (oak lactones -a and -b), were more abundant in brandies aged in U.S. oak than in French oak and lesser amounts of oak-derived compounds were obtained in brandies from reused barrels.