Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac
Abstract
:1. Introduction
2. Materials and Methods
2.1. Brandy Samples
2.2. Chemicals
2.3. Sample Preparation
2.4. Gas Chromatography-Olfactometry (GC-O) and Gas Chromatography-Mass Spectrometric (GC-MS) Analysis
2.5. Quantification of Odor Active Compounds
2.6. Assessors
2.7. Procedure of Sensory Evaluation
2.8. Quantitative Descriptive Analysis of Brandy Samples
2.9. Data Analysis
3. Results
3.1. Aroma Profile of Different Brandies
3.2. Identification and Quantification of Odor-Active Compounds in Different Brandies
3.3. Correlation between Odor-Active Compounds and Aroma Attributes of Brandies
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample Code | Grade 1 | Region | Grape Cultivar | Region of Oak Barrels | Alcohol% (v/v) |
---|---|---|---|---|---|
CVS | VSOP | Yantai, China | Ugni Blanc | Limousin, France | 40 |
CX10 | XO10 | Yantai, China | Ugni Blanc | Limousin, France | 40 |
CX15 | XO15 | Yantai, China | Ugni Blanc | Limousin, France | 40 |
HVS | VSOP | Cognac, France | Ugni Blanc, Colombard, Folle Blanche | Limousin, France | 40 |
HXO | XO | Cognac, France | Ugni Blanc, Colombard, Folle Blanche | Limousin, France | 40 |
MVS | VSOP | Cognac, France | Ugni Blanc, Colombard, Folle Blanche | Troncais, France | 40 |
MXO | XO | Cognac, France | Ugni Blanc, Colombard, Folle Blanche | Troncais, France | 40 |
RVS | VSOP | Cognac, France | Ugni Blanc, Colombard, Folle Blanche | Limousin, France | 40 |
RXO | XO | Cognac, France | Ugni Blanc, Colombard, Folle Blanche | Limousin, France | 40 |
Sample | CVS | CX10 | CX15 | HVS | HXO | MVS | MXO | RVS | RXO |
---|---|---|---|---|---|---|---|---|---|
alcohol | 4.00 ± 0.26 d | 3.33 ± 0.15 b | 4.80 ± 0.29 ef | 4.50 ± 0.16 e | 3.50 ± 0.12 bc | 5.60 ± 0.39 g | 3.80 ± 0.20 cd | 5.00 ± 0.21 f | 2.80 ± 0.25 a |
dried fruit | 5.03 ± 0.15 fg | 4.80 ± 0.40 f | 5.20 ± 0.38 g | 2.50 ± 0.14 a | 3.00 ± 0.21 b | 3.20 ± 0.27 bc | 3.80 ± 0.23 de | 3.50 ± 0.19 cd | 4.00 ± 0.16 e |
floral | 0.85 ± 0.26 a | 1.00 ± 0.25 a | 1.50 ± 0.24 b | 2.50 ± 0.07 c | 2.50 ± 0.12 c | 3.50 ± 0.14 d | 2.50 ± 0.12 c | 3.50 ± 0.19 d | 4.00 ± 0.24 e |
fruity | 1.01 ± 0.14 a | 1.00 ± 0.28 a | 1.20 ± 0.23 a | 2.00 ± 0.39 b | 2.60 ± 0.12 c | 2.90 ± 0.26 c | 2.00 ± 0.19 b | 3.80 ± 0.19 d | 4.00 ± 0.21 d |
caramel | 1.47 ± 0.23 a | 3.00 ± 0.38 c | 3.70 ± 0.29 d | 3.80 ± 0.19 d | 4.50 ± 0.19 e | 4.80 ± 0.19 ef | 5.30 ± 0.28 g | 2.50 ± 0.25 b | 5.00 ± 0.14 fg |
toasted | 3.98 ± 0.18 cd | 5.00 ± 0.16 g | 5.50 ± 0.41 h | 3.00 ± 0.27 b | 4.50 ± 0.31 ef | 2.50 ± 0.25 a | 4.20 ± 0.21 de | 3.80 ± 0.16 c | 4.60 ± 0.31 f |
spicy | 5.52 ± 0.40 e | 5.30 ± 0.47 de | 4.80 ± 0.29 c | 3.60 ± 0.22 ab | 3.90 ± 0.38 ab | 3.80 ± 0.21 ab | 5.00 ± 0.19 cd | 4.00 ± 0.16 b | 3.50 ± 0.07 a |
mushroom | 0.98 ± 0.22 bc | 1.18 ± 0.29 c | 0.70 ± 0.30 b | 0.38 ± 0.28 a | 1.00 ± 0.16 bc | 3.50 ± 0.12 d | 4.00 ± 0.34 e | 1.00 ± 0.20 bc | 1.00 ± 0.23 bc |
No. | Compounds | Samples | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
CVS | CX10 | CX15 | HVS | HXO | MVS | MXO | RVS | RXO | ||
Concentration (mg L−1) | ||||||||||
1 | ethyl acetate | 488.3 ± 2.8 b | 807.3 ± 5.6 d | 814.3 ± 23.1 d | 409.2 ± 30.3 a | 583.5 ± 11.9 c | 366.0 ± 11.1 a | 512.4 ± 16.9 b | 376.7 ± 28.3 a | 584.3 ± 28.8 c |
3 | 2-methyl-1-propanol | 226.3 ± 10.1 b | 393.2 ± 3.3 de | 336.9 ± 9.8 c | 331.0 ± 27.7 c | 396.2 ± 3.2 de | 97.2 ± 3.1 a | 409.7 ± 6.5 e | 332.0 ± 3.2 c | 360.8 ± 3.0 cd |
4 | 2-methyl-1-butanol | 30.7 ± 0.9 a | 38.2 ± 1.2 ab | 42.0 ± 3.3 abc | 39.8 ± 2.1 abc | 56.7 ± 5.7 d | 35.3 ± 2.0 ab | 50.5 ± 6.7 cd | 51.1 ± 1.5 cd | 45.2 ± 3.6 bcd |
5 | 3-methyl-1-butanol | 562.5 ± 13.4 a | 679.5 ± 2.7 cde | 622.2 ± 8.8 b | 669.6 ± 27.1 cd | 709.0 ± 4.0 e | 684.8 ± 6.2 de | 710.0 ± 4.7 e | 642.3 ± 3.7 bc | 664.8 ± 2.9 cd |
9 | 1-hexanol | 17.0 ± 1.0 c | 31.6 ± 3.1 d | 10.9 ± 0.3 b | 4.6 ± 0.4 a | 11.1 ± 1.4 b | 6.5 ± 0.2 a | 15.5 ± 1.1 c | 5.7 ± 0.7 a | 5.7 ± 0.2 a |
10 | ethyl lactate | 10.6 ± 0.7 d | 20.5 ± 0.2 f | 15.8 ± 0.8 e | 6.3 ± 0.8 b | 8.4 ± 0.2 c | 3.9 ± 0.2 a | 8.1 ± 0.2 c | 5.5 ± 0.1 b | 6.9 ± 0.1 bc |
11 | (Z)-3-hexen-1-ol | 0.8 ± 0.1 ab | 1.1 ± 0.1 bc | 0.7 ± 0.1 a | 0.9 ± 0.1 ab | 1.3 ± 0.1 c | 1.0 ± 0.0 b | 1.7 ± 0.1 d | 1.0 ± 0.1 b | 1.0 ± 0.1 b |
13 | acetic acid | 101.8 ± 3.2 a | 129.8 ± 1.5 de | 130.3 ± 2.5 de | 121.1 ± 1.7 bc | 127.5 ± 2.9 cde | 119.2 ± 0.9 b | 126.2 ± 2.5 bcde | 124.9 ± 2.6 bcd | 133.7 ± 0.5 e |
14 | furfural | 9.0 ± 0.8 d | 13.0 ± 1.2 e | 8.6 ± 0.4 cd | 5.2 ± 0.4 b | 9.0 ± 0.5 d | 0.0 ± 0.0 a | 7.1 ± 0.3 c | 0.0 ± 0.0 a | 0.0 ± 0.0 a |
18 | propanoic acid | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 2.1 ± 0.1 b | 0.0 ± 0.0 a | 3.9 ± 0.2 c | 4.2 ± 0.6 c | 3.9 ± 0.6 c | 7.8 ± 1.1 d |
19 | 2-methyl-propanoic acid | 1.9 ± 0.2 a | 2.2 ± 0.1 a | 2.9 ± 0.3 bc | 2.2 ± 0.2 a | 2.5 ± 0.2 abc | 2.3 ± 0.1 ab | 2.3 ± 0.1 ab | 2.6 ± 0.2 abc | 3.1 ± 0.2 c |
20 | 5-methylfurfural | 2.2 ± 0.2 d | 2.2 ± 0.0 cd | 2.0 ± 0.3 cd | 1.0 ± 0.1 a | 1.7 ± 0.2 bc | 1.2 ± 0.1 a | 1.1 ± 0.1 a | 1.3 ± 0.1 ab | 1.2 ± 0.2 ab |
21 | ethyl levulate | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.7 ± 0.1 bc | 0.4 ± 0.1 b | 1.0 ± 0.2 c | 9.2 ± 0.3 e | 1.0 ± 0.1 c | 1.0 ± 0.1 c | 2.4 ± 0.1 d |
22 | ethyl decanoate | 1.3 ± 0.5 bc | 0.8 ± 0.1 ab | 0.2 ± 0.0 a | 0.2 ± 0.0 a | 3.0 ± 0.0 d | 3.1 ± 0.1 d | 1.4 ± 0.2 c | 0.8 ± 0.0 ab | 1.1 ± 0.1 bc |
24 | 3-methylbutanoic acid | 0.9 ± 0.1 bc | 1.2 ± 0.1 b | 1.1 ± 0.1 bc | 1.7 ± 0.2 c | 1.2 ± 0.1 b | 2.4 ± 0.3 d | 0.6 ± 0.0 a | 1.8 ± 0.2 c | 1.8 ± 0.2 c |
25 | diethyl succinate | 4.8 ± 0.5 d | 3.2 ± 0.1 c | 3.2 ± 0.1 c | 2.0 ± 0.1 a | 2.3 ± 0.1 ab | 1.8 ± 0.0 a | 2.2 ± 0.2 a | 2.0 ± 0.1 a | 2.9 ± 0.1 bc |
28 | hexanoic acid | 2.5 ± 0.2 b | 1.6 ± 0.2 a | 2.4 ± 0.1 b | 2.5 ± 0.0 b | 2.5 ± 0.0 b | 2.6 ± 0.0 b | 1.9 ± 0.0 a | 2.6 ± 0.1 b | 2.6 ± 0.1 b |
29 | guaiacol | 0.5 ± 0.1 b | 0.5 ± 0.0 b | 1.4 ± 0.2 d | 0.6 ± 0.1 bc | 1.4 ± 0.2 d | 0.1 ± 0.0 a | 1.0 ± 0.2 c | 0.7 ± 0.0 bc | 2.1 ± 0.2 e |
31 | 2-phenylethanol | 6.6 ± 0.7 a | 6.3 ± 0.4 a | 7.2 ± 0.1 a | 10.4 ± 0.7 ab | 13.5 ± 0.8 bc | 8.3 ± 0.1 a | 16.6 ± 2.3 c | 14.9 ± 1.6 c | 31.9 ± 2.4 d |
35 | octanoic acid | 10.8 ± 1.6 abc | 8.6 ± 0.8 ab | 6.6 ± 0.7 a | 9.7 ± 1.5 abc | 19.0 ± 2.3 d | 25.7 ± 0.3 e | 11.6 ± 1.5 bc | 13.6 ± 1.8 c | 21.9 ± 0.9 de |
39 | syringol | 0.4 ± 0.0 ab | 0.6 ± 0.0 bc | 1.4 ± 0.1 d | 0.9 ± 0.1 c | 1.9 ± 0.2 e | 0.1 ± 0.0 a | 1.4 ± 0.1 d | 0.8 ± 0.1 bc | 2.5 ± 0.3 f |
41 | 5-hydroxymethylfurfural | 23.8 ± 1.7 a | 30.6 ± 2.8 a | 32.0 ± 1.3 a | 34.2 ± 2.0 a | 69.4 ± 5.0 c | 30.3 ± 0.8 a | 45.8 ± 0.1 b | 89.5 ± 7.8 d | 31.9 ± 2.7 a |
42 | vanillin | 3.8 ± 0.4 b | 5.0 ± 0.3 cd | 5.8 ± 0.1 d | 2.0 ± 0.1 a | 4.4 ± 0.2 bc | 2.1 ± 0.1 a | 2.5 ± 0.2 a | 2.5 ± 0.1 a | 5.5 ± 0.7 d |
Concentration (ug L−1) | ||||||||||
2 | 2,3-butanedione | 8.9 ± 0.4 a | 17.1 ± 1.2 c | 20.5 ± 2.2 c | 9.5 ± 0.2 a | 16.3 ± 1.6 bc | 8.8 ± 0.7 a | 11.4 ± 0.8 ab | 20.0 ± 0.9 c | 29.0 ± 3.4 d |
6 | 1-pentanol | 117.4 ± 14.1 bc | 526.5 ± 71.8 e | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 156.9 ± 20.1 c | 402.3 ± 30.6 d | 55.4 ± 8.1 ab | 0.0 ± 0.0 a |
7 | 3-methyl-3-buten-1-ol | 162.6 ± 3.7 b | 543.4 ± 20.5 c | 0.0 ± 0.0 a | 27.4 ± 3.3 a | 150.2 ± 5.9 b | 136.7 ± 11.8 b | 145.1 ± 20.9 b | 0.0 ± 0.0 | 0.0 ± 0.0 |
8 | 3-methyl-1-pentanol | 249.9 ± 32.4 cd | 259.2 ± 12.9 cd | 0.0 ± 0.0 a | 182.0 ± 13.8 b | 341.4 ± 8.8 e | 257.2 ± 4.6 cd | 349.6 ± 14.3 e | 278.7 ± 38.0 d | 201.8 ± 2.6 bc |
12 | ethyl octanoate | 125.7 ± 28.0 b | 274.8 ± 9.4 c | 16.8 ± 1.9 a | 45.3 ± 6.3 ab | 394.9 ± 44.5 d | 320.4 ± 19.1 cd | 337.8 ± 54.0 cd | 53.6 ± 8.3 ab | 40.6 ± 5.8 ab |
15 | 2-acetylfuran | 265.4 ± 30.0 bc | 338.1 ± 9.4 d | 289.2 ± 7.2 bcd | 166.7 ± 3.9 a | 301.6 ± 19.2 bcd | 158.7 ± 11.4 a | 244.7 ± 17.1 b | 250.4 ± 21.2 b | 324.6 ± 40.6 cd |
16 | benzaldehyde | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 91.7 ± 4.4 b | 118.1 ± 2.3 c | 0.0 ± 0.0 a | 0.0 ± 0.0 a |
17 | ethyl 2-hydroxy-4-methylpentanoate | 350.0 ± 47.3 d | 279.9 ± 12.6 cd | 291.4 ± 3.9 cd | 250.2 ± 9.3 bc | 191.9 ± 25.8 ab | 172.6 ± 8.5 a | 194.4 ± 27.1 ab | 179.5 ± 9.5 ab | 237.0 ± 13.7 abc |
23 | ethyl 2-furoate | 51.5 ± 8.0 bc | 60.4 ± 0.7 c | 43.1 ± 5.8 ab | 30.5 ± 2.1 a | 82.6 ± 2.1 d | 49.1 ± 1.9 bc | 75.7 ± 1.5 d | 47.6 ± 4.1 bc | 44.9 ± 4.5 b |
26 | β-damascenone | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 344.1 ± 2.1 d | 421.2 ± 54.0 e | 278.6 ± 6.9 c | 159.4 ± 14.6 b | 0.0 ± 0.0 a |
27 | ethyl dodecanoate | 453.5 ± 17.7 de | 352.0 ± 26.7 cd | 0.0 ± 0.0 a | 153.0 ± 21.5 ab | 599.9 ± 11.6 e | 1187.7 ± 113.2 f | 393.1 ± 48.1 cd | 244.2 ± 12.1 bc | 518.5 ± 68.7 de |
30 | (E)-whiskeylactone | 538.9 ± 46.2 c | 707.4 ± 43.5 e | 882.2 ± 10.7 f | 360.7 ± 12.7 a | 540.8 ± 16.2 c | 607.5 ± 1.9 cd | 668.3 ± 2.5 de | 444.2 ± 3.3 b | 399.2 ± 1.7 ab |
32 | (Z)-whiskeylactone | 698.0 ± 36.8 c | 860.0 ± 36.2 d | 1050.5 ± 9.9 e | 469.0 ± 6.3 a | 634.2 ± 15.5 b | 638.0 ± 5.6 bc | 678.6 ± 1.9 bc | 515.1 ± 2.9 a | 465.7 ± 1.4 a |
33 | phenol | 53.7 ± 5.4 abcd | 51.9 ± 5.6 abc | 73.2 ± 9.3 cd | 35.4 ± 4.2 a | 61.0 ± 8.4 bcd | 53.0 ± 6.7 abcd | 50.6 ± 4.4 ab | 34.6 ± 3.7 a | 74.2 ± 6.4 d |
34 | ethyl tetradecanoate | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 25.8 ± 2.1 b | 87.2 ± 9.5 c |
36 | γ-nonalactone | 26.4 ± 1.2 b | 20.5 ± 1.2 a | 25.8 ± 2.2 ab | 43.5 ± 1.1 d | 47.0 ± 1.0 d | 52.9 ± 0.3 e | 45.9 ± 4.1 d | 35.8 ± 0.5 c | 57.5 ± 0.7 e |
37 | 2-methoxy-4-vinylphenol | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 0.0 ± 0.0 a | 206.7 ± 10.8 c | 0.0 ± 0.0 a | 166.3 ± 11.1 b | 61.0 ± 7.1 a | 278.2 ± 28.7 d |
38 | ethyl hexadecanoate | 294.1 ± 16.0 c | 203.2 ± 70.0 b | 58.1 ± 7.5 a | 36.1 ± 3.5 a | 39.9 ± 0.1 a | 83.5 ± 12.0 a | 16.2 ± 0.4 a | 20.2 ± 2.4 a | 52.3 ± 10.8 a |
40 | γ-dodecalactone | 16.3 ± 1.6 a | 26.8 ± 1.2 b | 31.9 ± 1.2 c | 36.6 ± 1.0 de | 40.8 ± 2.3 ef | 37.2 ± 1.6 def | 34.0 ± 1.0 cd | 40.2 ± 0.6 ef | 41.7 ± 0.6 f |
43 | ethyl vanillate | 149.4 ± 11.4 bcd | 255.5 ± 31.3 f | 203.1 ± 25.7 def | 93.0 ± 12.8 ab | 235.2 ± 19.6 ef | 74.0 ± 6.7 a | 143.2 ± 5.6 bc | 91.3 ± 10.0 ab | 185.2 ± 11.5 cde |
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Ma, Y.; Li, Y.; Zhang, B.; Shen, C.; Yu, L.; Xu, Y.; Tang, K. Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac. Foods 2024, 13, 27. https://doi.org/10.3390/foods13010027
Ma Y, Li Y, Zhang B, Shen C, Yu L, Xu Y, Tang K. Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac. Foods. 2024; 13(1):27. https://doi.org/10.3390/foods13010027
Chicago/Turabian StyleMa, Yue, Yuanyi Li, Baochun Zhang, Chunhua Shen, Lina Yu, Yan Xu, and Ke Tang. 2024. "Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac" Foods 13, no. 1: 27. https://doi.org/10.3390/foods13010027
APA StyleMa, Y., Li, Y., Zhang, B., Shen, C., Yu, L., Xu, Y., & Tang, K. (2024). Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac. Foods, 13(1), 27. https://doi.org/10.3390/foods13010027