RT Journal Article
SR Electronic
T1 Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 269
OP 276
DO 10.5344/ajev.2009.60.3.269
VO 60
IS 3
A1 Zhao, Yuping
A1 Li, Jiming
A1 Xu, Yan
A1 Fan, Wenlai
A1 Jiang, Wenguang
YR 2009
UL http://www.ajevonline.org/content/60/3/269.abstract
AB Aroma compounds in two VSOP and two XO brandies were identified by gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) after fractionation. A total of 109 aroma compounds were detected by GC–O in the four brandy samples on DB-wax and HP-5 columns. Aroma extract dilution analysis (AEDA) was further used to identify the most important aroma compounds. Results showed that esters could be the most important aroma compounds, particularly ethyl esters. Various alcohols, aldehydes, acetals, furan derivatives, lactones, and phenolic compounds were also identified. According to flavor dilution (FD) factors, the most significant aroma compounds were 2-methylpropanol, 3-methylbutanol, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, β-damascenone, and trans-β-methyl-γ-octalactone (FD ≥1024). These compounds contributed to fruity, sweet, and coconut-like aromas, with the exception of 2-methylpropanol and 3-methylbutanol, which imparted a fusel note. 1,1-Diethoxyethane and cis-β-methyl-γ-octalactone, with cream- and coconut-like aromas, were the important aroma compounds (FD 1024) in two of the brandies.