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Grapevine (Vitis vinifera) breeding reaches a critical point. New cultivars are released every year with resistance to powdery and downy mildews. However, the traditional process remains time-consuming, taking 20–25 years, and demands the evaluation of new traits to enhance grapevine adaptation to climate change. Until now, the selection process has relied on phenotypic data and a limited number of molecular markers for simple genetic traits such as resistance to pathogens, without a clearly defined ideotype, and was carried out on a large scale. To accelerate the breeding process and address these challenges, we investigated the use of genomic prediction, a methodology using molecular markers to predict genotypic values. In our study, we focused on 2 existing grapevine breeding programs: Rosé wine and Cognac production. In these programs, several families were created through crosses of emblematic and interspecific resistant varieties to powdery and downy mildews. Thirty traits were evaluated for each program, using 2 genomic prediction methods: Genomic Best Linear Unbiased Predictor and Least Absolute Shrinkage Selection Operator. The results revealed substantial variability in predictive abilities across traits, ranging from 0 to 0.9. These discrepancies could be attributed to factors such as trait heritability and trait characteristics. Moreover, we explored the potential of across-population genomic prediction by leveraging other grapevine populations as training sets. Integrating genomic prediction allowed us to identify superior individuals for each program, using multivariate selection index method. The ideotype for each breeding program was defined collaboratively with representatives from the wine-growing sector. [ABSTRACT FROM AUTHOR]

This work aimed to compare the aroma characteristics of representative brandies with different grades from Yantai (one of the Chinese core production areas) and Cognac and to establish relationships between sensory descriptors and chemical composition. Descriptive analysis was performed with a trained panel to obtain the sensory profiles. Forty-three aroma-active compounds were quantified by four different methodologies. A prediction model on the basis of partial least squares analysis was performed to identify candidate compounds that were unique to a certain group of brandies. The result showed that brandies from Yantai could be distinguished from Cognac brandies on the basis of spicy, dried fruit, floral, and fruity-like aromas, which were associated with an aromatic balance between concentrations of a set of compounds such as 5-methylfurfural, γ-nonalactone, and γ-dodecalactone. Meanwhile, brandy with different grades could be distinguished on the basis of compounds derived mostly during the aging process. [ABSTRACT FROM AUTHOR]

This work aimed to compare the aroma characteristics of representative brandies with different grades from Yantai (one of the Chinese core production areas) and Cognac and to establish relationships between sensory descriptors and chemical composition. Descriptive analysis was performed with a trained panel to obtain the sensory profiles. Forty-three aroma-active compounds were quantified by four different methodologies. A prediction model on the basis of partial least squares analysis was performed to identify candidate compounds that were unique to a certain group of brandies. The result showed that brandies from Yantai could be distinguished from Cognac brandies on the basis of spicy, dried fruit, floral, and fruity-like aromas, which were associated with an aromatic balance between concentrations of a set of compounds such as 5-methylfurfural, γ-nonalactone, and γ-dodecalactone. Meanwhile, brandy with different grades could be distinguished on the basis of compounds derived mostly during the aging process.

Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity. Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software. Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time. Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.

Aging is one of the most important processes in the production of high-quality spirits, including whisky, brandy and cognac. The contact between wood and distillates is a crucial step for the migration of chemical compounds, which evoke the novel sensory properties of the final products. Novel taste is pleasurable for a vast group of consumers and depends on cultural preferences. In order to demystify the main chemical compounds for aroma contribution, connecting them with a sensory profile of aged spirits is a crucial step in hastening the very timeless process without decreasing the quality. Consumption patterns of spirit drinks have been influenced by changed consumers' preferences and increased availability of different types of spirits on the market. Consumers' choice of one type of spirit drinks over others is significantly shaped by extrinsic attributes and consumer-based factors, but the choice among different available options of the single type of spirit may be based on consumers' perception of its specific sensory attributes. Therefore, the combination of taste, aroma, color and other sensory attributes of a spirit drink can shape consumers' perceived quality of the spirit and impact the potential of its market success in general.

The method of historical and statistical data analysis makes it possible to identify development and characteristic patterns, both temporary and permanent, production criteria for various branches of the food industry. The application of this method made it possible to trace formation of the alcohol industry inRussiaand identify critical historical events that influenced its development. The article presents and analyzes statistical data on the production of the main types of alcoholic beverages industry since 1913.

It is well established that C-glucosidic ellagitannins contribute to wine quality, and new forms of ellagitannins have been found recently in cognac eaux-de-vie. The contribution of some ellagitannin-derived spirit compounds to eaux-de-vie taste has been demonstrated recently. However, there is a gap in our knowledge of the content, composition, and evolution of C-glucosidic ellagitannins in this matrix. Indeed, the quantification of these compounds and their evolutionary compounds have never before been researched in cognac eaux-de-vie. Thus, the aim of this study was not only to quantify these compounds, but also to study their kinetics and to observe how they are impacted by barrel toasting. For this purpose, barrels representing eight different toasting levels were used to age the same eau-de-vie during the first 18 months. Ellagitannin quantification was carried out by HPLC-Triple quadrupole. The results showed that the evolutionary trend of the eight ellagitannins is the same for all eight types of barrel toasting. The maximum concentrations of C-glucosidic ellagitannins were found after 3 months of aging (up to 23 mg/L) before decreasing to 18 months (9.7 mg/L), whereas ellagitannin-derived spirit compound concentrations increased throughout aging (up to 130.9 mg/L). In addition, barrel toasting had such an impact on ellagitannin content that barrels could be differentiated according to their levels. Eaux-de-vie in barrels with high toasting were lower in ellagitannins concentrations. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Display omitted] • The behavior of 62 aroma compounds was followed during a batch cognac distillation. • At least 30 compounds were formed or degraded during the Charentaise distillation. • A classification system was proposed for light, intermediate and heavy compounds. • The concentration of compounds in the heart and in the wine were compared. • Isobutanal and (E)-ß-damascenone are the most odorant compounds based on their OAV. The Charentaise distillation plays an essential role in designing cognac aroma by extracting and selectively concentrating aroma compounds from the wine along with ethanol, in addition to promoting compound formation or degradation through different chemical reactions. This traditional mode of distillation still relies heavily on empirical knowledge and the impact of its different parameters on the composition of cognac is not fully elucidated. In this context, this study aimed to broaden the current knowledge on the behavior of aroma compounds throughout the two steps of the Charentaise distillation and to investigate the formation of aroma compounds during the operation, an aspect which is seldom considered. The concentration profiles of 62 aroma compounds were represented over time for a wine and a brouillis distillation in usual scale (25 hL) with recycling. A classification system was then proposed to group compounds based on their volatilities at different ethanol concentrations in the boiling liquid, their concentration profiles and their chemical properties. This could help identify how chemical characteristics of aroma compounds affect their volatilities in hydroalcoholic media during distillation. In addition, several compounds appear to be formed during distillation, most of which are terpenes, norisoprenoids and aldehydes. Finally, to highlight the importance of different compounds to the aroma of freshly distilled cognac, their odor activity values (OAV) in the heart fraction were estimated, revealing isobutanol and (E)-ß-damascenone to be the most odorant compounds. These results provided additional elements of understanding for different aspects of the Charentaise distillation for the production of cognac, several of which can be transposed, at least in part, to different modes of distillation pertaining to other distilled beverages. [ABSTRACT FROM AUTHOR]

[Display omitted] • Simulation modules were built for a wine and a brouillis distillation of cognac. • Vapor-liquid equilibria of compounds were described by the NRTL and UNIFAC models. • A workaround was proposed to improve the simulation of newly formed compounds. • The recycling of distillate fractions was modeled for eight multiple distillations. • Recycling was shown to improve the extraction of ethanol and all aroma compounds. A growing number of studies over the years has successfully employed computer simulation tools to understand, optimize and design spirit distillations. Amongst distilled spirits, cognac is a reputed wine spirit resulting from a double batch distillation process known as Charentaise distillation. This complex operation comprises the wine distillation (WD) and the brouillis distillation (BD), which are carried out in copper alembics. The distillate produced in each batch is fractionated and some of those fractions are recycled in subsequent batches. To improve the current understanding of the behavior of aroma compounds during the process, computer simulation modules were built in this work for a WD and a BD and the results were compared with experimental data. Of the 62 aroma compounds detected in the samples over time, 52 could be represented in the simulations, including 37 using the NRTL thermodynamic model to calculate vapor–liquid equilibria and another 15 with the UNIFAC model. Half of those had their concentration profiles and their partitioning accurately described by the simulation, most of which were modeled with NRTL. This highlights the need for reliable vapor–liquid equilibrium data for aroma compounds that were poorly represented or absent from the simulation as well as kinetic data for chemical reactions occurring during distillation. Furthermore, the impact of the recycling operation on the composition in aroma compounds of freshly distilled cognac was investigated. To represent a steady state, a mathematical model was employed to implement the recycling of distillate fractions during 8 successive Charentaise distillation cycles. The operation was shown to improve the extraction of ethanol and of all volatile compounds in the heart, reaching a pseudo steady state after 3 to 5 cycles. The recycling of the second fraction had a higher influence on the extraction of alcohols and terpenes, while for most esters and norisoprenoids the recycled head fractions played a bigger role. [ABSTRACT FROM AUTHOR]

Quality represents all the characteristics and features of a product or service that satisfies individual requirements. In other words, quality is measured by the degree of customer satisfaction regarding a product or service. The implementation of the control diagram is studied at the distribution store reception of Metaxa cognac orders. The delivery was performed in boxes of six bottles. The control charts follow the degree of filling of the bottles. The volume of filling was measured on a batch of 36 bottles to establish reliable control limits. The studied sample comprised 36 bottles distributed in six boxes.

Issues related to the relationship between risk and industrial urban areas arise mainly for certain types of industrial facilities (often in connection with the chemical industry or hydrocarbons) and mainly for industrial risks.The town of Cognac knows this problem with a specific activity that is on the surface far from the image of an industry at risk. Yet industrial risks (including major ones) are present because of its activity related to brandy (cognac). The storage cellars and alcohol distilleries are closely monitored and are careful to specific regulations particularly in terms of risk management. It should be remembered that Cognac houses five of these establishments meeting the Seveso II Directive and many other sites are subject to reporting, mostly located in urban areas. The city hosts many from its center to its outskirts. Indeed, the city began its cognac history in the seventeenth century, Cognac was built and developed with this activity : they share a common history and space. The landscape is marked by this activity, the aging cellars of alcohol, these distilleries and other buildings cognac companies that are part of its heritage.The challenge is to raise awareness of these risks to the inhabitants of industrial agglomeration as these institutions are familiar, are an integral part of the history and economy of the city. Local actors need this industry because it has an important role in the dynamics of urban Cognac. This has to confront the risk prevention policies that require the relocation of stocks of alcohol. There is a cohabitation between industrial / urban spaces that intertwines risk prevention and urban dynamics.

The production of brandy from wine and bioethanol from sugarcane in distilleries generates vinasses, which are effluents that are rich in organic matter. Since they have a high pollution load characterized by high chemical and biological oxygen demands and a dark color, the depollution of these effluents is inevitable. Pt and Ru catalysts supported on titania and zirconia were explored in the catalytic wet air oxidation (CWAO) processing of cognac and sugarcane wastewaters, in batch mode and in a trickle-bed reactor, at a temperature condition of 190 °C and a pressure condition of 70 bar air. The addition of a catalyst promoted total organic carbon (TOC) abatement and the oxidation of ammonium ions formed from organic nitrogen in the effluents to dinitrogen or nitrates. The best results in terms of selectivity to N2 were obtained by using Pt catalysts; a selectivity of 92% to N2 and a TOC removal of 90% were observed in continuous oxidation of the sugarcane vinasse.

The article deals with marketing approaches to the research of the market of cognac in case of development and introduction of new products. Recommendations on the development of strategies for the introduction of a new product to the market have been suggested. The effectiveness of the recommended activities has been calculated. The innovative way of development is one of the decisive factors in the success of any manufacturer who aspires to the prosperous financial condition of his business and, as a result, to obtain the desired profit. PJSC «Odessanvinprom» is an enterprise with a century-old history of existence and famous traditions of winemaking. The enterprise has a huge experience of survival in the conditions of restructuring and economic crisis in the country. In order to develop marketing strategies, the market, where the Odessanvinprom PJSC operates and the activities of the enterprise with the help of five levels of the product according to F. Kotler and PEST analysis have been studied. The research confirmed the expediency of introducing two new types of cognac for women - «Сowberry on Cognac» and «Ashberry on Cognac» under the brand name «Frantsuzenka». [ABSTRACT FROM AUTHOR]

Although the impact of nitrogen nutrition on the production of fermentative aromas in oenological fermentation is well known today, one may wonder whether the effects studied are the same when winemaking takes place at high turbidities, specifically for the production of wines intended for cognac distillation. To that effect, a fermentation robot was used to analyze 30 different fermentation conditions at two turbidity levels with several factors tested: (i) initial addition of nitrogen either organic (with a mixture of amino acids - MixAA) or inorganic with di-ammonium phosphate (DAP) at different concentrations, (ii) variation of the ratio of inorganic/organic nitrogen (MixAA and DAP) and (iii) addition of different single amino acids (alanine, arginine, aspartic acid and glutamic acid). A metabolomic analysis was carried out on all resulting wines to have a global vision of the impact of nitrogen on more than sixty aromatic molecules of various families. Then, at the end of the alcoholic fermentation, the wines were micro-distilled. A first interesting observation was that the aroma profiles of both wines and distillates were close, indicating that the concentration factor is rather similar for the different aromas studied. Secondly, the fermentation kinetics and aroma results have shown that the nitrogen concentration effect prevailed over the nature of nitrogen. Although the lipid concentration was in excess, an interaction between the assimilable nitrogen and lipid contents was still observed in wines or in micro-distillates. Alanine is involved in the synthesis of acetaldehyde, isobutanol, isoamyl alcohol and isoamyl acetate. Finally, it was demonstrated that modifying the ratio of assimilable nitrogen in musts is not an interesting technological response to improve the aromatic profile of wines and brandies. Indeed, unbalance the physiological ratio of the must by adding a single source of assimilable nitrogen (organic or inorganic) has been shown to deregulate the synthesis of most of the fermentation aromas produced by the yeast. Wine metabolomic analysis confirmed the results that had been observed in micro-distillates but also in the other aromatic families, especially on terpenes. The contribution of solid particles, but also yeast biosynthesis (via sterol management in must) to wine terpenes is discussed. Indeed, the synthesis of terpenes in this oenological context seems to be favored, especially since the concentration of assimilable nitrogen (in addition to the lipid content) favor their accumulation in the medium. A non-negligible vintage effect on the terpene profile was also demonstrated with variations in their distribution depending on the years. Thus, the present study focuses on the metabolism of wine yeasts under different environmental conditions (nitrogen and lipid content) and on the impact of distillation on the fate of flavor compounds. The results highlight once again the complexity of metabolic fluxes and of the impact of nitrogen source (nature and amount) and of lipids. Furthermore, this study demonstrates that beyond the varietal origin of terpenes, the part resulting from the de novo synthesis by the yeast during the fermentation cannot be neglected in the context of cognac winemaking with high levels of turbidity. • The nature of the nitrogen in the must and the variation of the mineral/organic nitrogen ratio were studied. • Study on a natural must at high turbidities: 500 and 1500 NTU. • Metabolomic analysis of wine aromas, including varietal aromas. • Micro-distillation of wine and aroma analysis on distillate. • Aroma conservation between wine and distillate. [ABSTRACT FROM AUTHOR]

A SPME–GC–MS method was adapted and validated in order to quantify 5 megastigmatrienones and related odorous compounds from oak wood: guaiacol, cis -whisky lactone, trans -whisky lactone, γ -nonalactone, eugenol, vanillin, and acetovanillone in a single run. The five megastigmatrienone isomers (tabanones) were quantified, for the first time, in Cognac, Armagnac and rum, as contributors to tobacco-like aromas. Spirits aged in oak barrels contain higher amounts, but megastigmatrienones are also present in freshly-distilled spirits. Statistical analysis revealed that freshly-distilled and barrel-aged spirits were differentiated by their megastigma-4,7 E ,9-trien-3-one levels. The Armagnac and Cognac samples were distinguished by their concentrations of the megastigma-4,6 Z ,8 E -trien-3-one isomer. [ABSTRACT FROM AUTHOR]

This study investigates the influence of different levels of wood heat treatment on the quality of a Cognac spirit using a pilot barrel model. The pilot barrels were composed of a stainless steel cylinder closed at both ends by a piece of stave. The aim of the study was to analyze the impact of wood heat treatment on Cognac in both analytical and sensory terms and to confirm the validity of the pilot barrel model. The findings give a relatively wide view of the influence on the composition of Cognac of new wood heated at different temperatures. Heating gave notes of «vanilla» and «toasted» to the spirit while excessive heating led to lower quality with the appearance of «fungus» and «dusty». The good quality of the spirits obtained validates the pilot barrel as a model for the extraction of wood compounds by spirit.

Aroma is a phenomenon that occurrs when food and live organism mutually react during the process of consumption. Many factors influence the making of aroma of wine distillates (e.g. cognac) during the technological process of distillation. It is extremely difficult to bring an objective judgement on the influence of individual factors since aroma is very subjective in its nature. The possibility of objective assessment of the influence of grape varieties on wine distillate was performed in this work using a computer in processing the results of cromatographic analyses of aroma substances. The given results were verified by sensor analyses. The achieved results have shown that mathematical model for calculating aroma chromatogram similarity can be successfully used for objective assessment of the influence of individual factors on aroma of wine distillates and that grape varieties have significant impact on aroma and the quality of wine distillates.

This work relates our first result about the aroma description of new distilled Cognac spirits (without the ageing step in oak barrels) in terms of matching the sensory assessment, gas chromatography (GC) chemical analysis and GC-olfactometry. The wines were produced from vines growing in the Cognac allowed area (machine harvested grapes) and the double distillation « charentaise » in pot stills. The cellar masters of major Cognac companies selected ten spirits samples. The sensory panel proceeds to the overall aroma analysis in order to find the relevant odors descriptors. Then four spirits samples were selected on their remarkable overall aroma and were describe using the « top ten » descriptors. Afterwards GC and GC – olfactometry were use to estimate compound’s contribution to perceived aroma of those spirits. So we have trained, selected and evaluated panel members for olfactometry and we found some links between significant odors descriptors from either sensory analysis or olfactometry.

A method is developed for the determination of iron(III) and copper(II) in cognacs by capillary electrophoresis ( CE) with diode array detection with limits of detection 0.06 and 0.6 mg/L, respectively. Foreign substances present in cognac do not interfere with the determination. The accuracy of the results of analysis was confirmed by the added-found method. The method was applied to the analysis of seven cognac samples. The data obtained by CE are in a good agreement with the results of inductively coupled plasma mass spectrometry. [ABSTRACT FROM AUTHOR]

Highlights: [•] Cognac antioxidants fast and quantitatively react with electrogenerated oxidants. [•] Coulometric titration is applied to cognac and brandy antioxidant properties assay. [•] Cognac and brandy antioxidant parameters depend on beverage denomination. [•] Positive correlation with antiradical activity and total phenolics is observed. [ABSTRACT FROM AUTHOR]

Substantiated that the structure of capital involved is the determining factor for predicting capitalization Odessa Cognac Factory. For this reason, to ensure capitalization of the enterprise of cognac industry in Ukraine should focus on the management of development and utilization of productive capital, which is based on planting grapes. In the article the new approach to assessing capitalization of enterprise complete cycle of cognac through organizational and economic transformation of the production capital as a resource base for future capitalization. Focusing on the importance of the sugar content of grapes figure for the volume of alcohol, all calculations are carried out for reasons of ensuring the most collected large amounts of sugar. On this basis concluded that the possible optimization potential distribution area of land under vine particular brand. Given the optimal allocation structure planting grapes for the production of cognac alcohol at Odessa Cognac Factory «Shustov» medium duty sugar harvest grapes can be increased by 3,7%. However, EBITDA increased by 27,8%. Growth of EBITDA ratio can be interpreted as increased capitalization of the test plant. Thus, the redistribution of land area between the grape varieties are output by improving operational performance through better use of the available productive capacity. [ABSTRACT FROM AUTHOR]

Gas and liquid chromatography methods were used to study 11 cognac samples; the analytical data were compared with the organoleptic control of the samples. The presence of triacetin and glycerol, an increased concentration of vanillin, and a high sucrose content should be considered as criteria for the possible adulteration of production. [ABSTRACT FROM AUTHOR]

This study sought to evaluate whether consumption of polyphenol extract from Cognac (CPC) modulates platelet activation and cardiovascular reactivity in rats. Male Wistar rats were treated daily for 4 weeks by intra-gastric gavage receiving CPC at 80 mg/kg/day or vehicle (5 % glucose). Platelet adhesion and aggregation in response to different activators were assessed. Cardiac and vascular reactivity in response to various agonists as well as NO measurement by electron paramagnetic resonance technique were investigated in isolated heart and thoracic aorta. Oral administration of CPC decreased platelet aggregation induced by ADP but not by collagen. CPC did not affect adhesion to collagen. The chronotropic but not the inotropic response to isoprenaline was reduced without alteration of NO production in hearts from CPC-treated rats. CPC treatment did not affect ex viva relaxation to acetylcholine nor NO content of rat aorta. CPC did not significantly alter the response to phenylephrine in aorta despite the participation of endothelial vasoconstrictor products. In summary, chronic treatment with CPC has no impact on ex vivo vascular and cardiac reactivity; however, it reduced heart work and platelet aggregation. These data suggest the existence of compounds in Cognac that may decrease the risk of coronary thrombosis and protect against some cardiac diseases. [ABSTRACT FROM AUTHOR]

Abstract: A method for the quantitative determination of four powerful aromatic ethyl esters recently identified in some wines has been developed, validated and applied to the determination of these compounds in different samples of wine, whisky and brandy. Ethyl 2-, 3-, and 4-methylpentanoate and ethyl cyclohexanoate are extracted from 100ml of sample by solid phase extraction (SPE) on a 200mg LiChrolut EN bed. Major compounds are eliminated by rinsing with a water–methanol (50:50) solution containing 1% sodium bicarbonate, and analytes are eluted with 1.5ml of dichloromethane. Fifty microlitres of this extract are then injected in a multidimensional gas chromatography–mass spectromety (GC–GC–MS) system. Recoveries in the SPE are quantitative. Method repeatability is satisfactory (5–12% for a 5–10ngl−1 level, and less than 7% for 25–50ngl−1 level), the method linearity holds along the whole range of occurrence of analytes (2–2700ngl−1), and the signal is independent on the matrix. Method detection limits are below 1ngl−1 in all cases. Results suggest that these compounds are formed by the slow esterification with ethanol of the corresponding acids formed by different microorganisms. The levels of these compounds are above the corresponding thresholds in most samples of aged wines or distillates, but are particularly high in some sweet wines, whiskeys and brandies where they may constitute the most important contributors to the sweet-fruity notes reaching concentrations up to 85–350 times higher than the corresponding odor thresholds. [Copyright &y& Elsevier]

Abstract: A new precise and sensitive method was used for the quantification of aliphatic aldehydes from C5 to C11 in highly ethanolic beverages such as freshly distilled spirits. Carbonyl compounds were derivatized using 3-methylbenzothiazolin-2-one hydrazone (MBTH) and then separated and detected by gas chromatography–mass spectrometry (GC–MS). Selective mass spectrometric detection of molecular ions of derivatives was performed to obtain a good sensibility (0.2–1.2μgl−1) and a good selectivity. For a concentration of 20μgl−1, relative standard deviations were lower than 10% except for heaviest compounds (decanal and undecanal) where RSD were between 11 and 13%. The concentrations of aliphatic aldehydes were determined in nine samples of freshly distilled Calvados and two samples of freshly distilled Cognac with highest concentrations reported for 3-methylbutanal (from 170 to 1220μgl−1 in Calvados and from 1540 to 5500μgl−1 in Cognac). 3-Methylbutanal and hexanal, due to their low detection thresholds, could be important olfactive markers of these two products. Less than 1h30 is required to quantify the nine studied aliphatic aldehydes in freshly distilled spirits. [Copyright &y& Elsevier]

Abstract: Carbonyl and sulphur compounds were investigated in freshly distilled Calvados and Cognac. Forty-eight aldehydes and ketones were identified in both products using specific extraction, with Girard''s T reagent supported on silica-gel. The recovery procedure of these compounds in a high ethanolic medium was optimized. Samples contained a majority of saturated aliphatic aldehydes and ketones. The presence of unsaturated aliphatic aldehydes and ketones, such as alkenals, oct-1-en-3-one, 6-methylhept-5-en-2-one and -damascenone, was also detected. Numerous terpenoic or norisoprenoic carbonyl compounds were characterized and seem to be specific to Cognac. Twenty-seven sulphur compounds were quantified in the same samples; small amounts of thiols were detected. Concentrations of dimethyl disulphide were from 50–500μgL−1 of pure alcohol (PA), and a high content of dibutyl sulphide (20–100μgL−1 of PA) was recorded. Concentrations of ethyl propyl sulphide and diethyl sulphide, which were not significant in Calvados, were above 25μgL−1 of PA in Cognac. 2- and 3-thiophenecarboxaldehyde were also quantified, and concentrations as high as 1000μgL−1 in some samples, were the most important in Cognac. The ratio of 3- and 2-thiophenecarboxaldehyde was higher than 10 for Calvados, but was less than 0.5 for Cognac. Although weak concentrations of methional were recorded, this may contribute to the overall aroma of these two spirits due to extremely low detection threshold. The total concentration of sulphur compounds in Cognac samples was five to six times that of Calvados samples. [Copyright &y& Elsevier]

Copyright of Anthropologica is the property of CASCA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of Cognac polyphenolic compounds (CPC) on aorta and isolated heart, the consequences of oral administration on haemodynamic parameters, vascular reactivity and cardiac recovery after ischaemia were investigated. CPC induced an endothelium-dependent vasorelaxation on rat-isolated aorta. This effect was prevented by the nitric oxide (NO) synthase inhibitor, NG-nitro- l-arginine-methyl ester, but not by the cyclo-oxygenase inhibitor, indomethacin, suggesting the implication of NO pathway. On isolated rat hearts, CPC induced positive inotropic, chronotropic, and lusitropic effect at 10−4–10−2 g/L while at 10−1 g/L, it had negative lusitropic effect and other parameters returned to baseline values. Oral administration of 40 mg/kg of CPC for 2 weeks did not modify systolic blood pressure and heart rate of rats throughout the treatment. CPC treatment did not affect ex vivo response of isolated thoracic aorta either to the contractile agent noradrenaline or to the endothelial-relaxant agent, acetylcholine. Isolated hearts from treated rats were submitted to 30-min global ischaemia followed by 120 min of reperfusion. Post-ischaemic recovery of functional cardiac parameters was not modified by treatment with CPC. Infarct size measured after the reperfusion in heart from CPC-treated rats was significantly decreased in comparison with hearts from control group. We conclude that in vitro, CPC had NO-dependent vasorelaxant effects and stimulated cardiac function. Oral treatment with CPC appeared to have no impact in vivo on blood pressure, heart rate of the rats or on cardiac contractility ex vivo; however, it could decrease the infarct size after an ischaemia–reperfusion. [ABSTRACT FROM AUTHOR]