The aroma characterization of nine brandies from Yantai (China) and Cognac (France) were analyzed by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) and sensory analysis. The results showed that 512 volatile compounds were identified by HS-SPME-GC×GC-TOFMS. Among these compounds, esters were the most, followed by alcohols, aromatics and carbonyls. Semi-quantitative analysis was conducted on 157 volatile compounds, which were selected from the aroma database. Application of one-way ANOVA combined with heat map analysis indicated that Chinese brandy was significantly different from French brandy in species and concentration of aroma compounds. The results of Napping® revealed that spice, caramel, dried fruits and cream were the main aroma sensory characterization that distinguished brandies from Yantai (China) and Cognac (France). This research enriches the theoretical system of flavor chemistry of brandy and provides some reference for the regulation of flavor in Chinese brandy production.
LI Yuanyi
,
XING Kexin
,
ZHANG Baochun
,
SHEN Chunhua
,
XU Yan
,
TANG Ke
. Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis[J]. Food and Fermentation Industries, 2020
, 46(14)
: 198
-203
.
DOI: 10.13995/j.cnki.11-1802/ts.023734
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