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Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac

Authors :
Yue Ma
Yuanyi Li
Baochun Zhang
Chunhua Shen
Lina Yu
Yan Xu
Ke Tang
Source :
Foods, Vol 13, Iss 1, p 27 (2023)
Publication Year :
2023
Publisher :
MDPI AG, 2023.

Abstract

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.

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
1
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.44cade8d60794424ae14bfd46f2a442d
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13010027