Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 89 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032991

Effect of storage in different containers on the aroma of the original brandy

  • YUAN Xiaomeng ,
  • ZHOU Hongjiang ,
  • ZHANG Baochun ,
  • SAI Jia ,
  • XU Yan ,
  • TANG Ke
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(ChangYu Group Co.Ltd., Yantai 264000, China)

Received date: 2022-07-04

  Revised date: 2022-08-03

  Online published: 2023-06-05

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Abstract

Three different storage methods (pottery jars with oak chips, stainless steel tanks with oak chips, and oak barrels) were used to investigate the original brandy wines. Headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) and quantitative sensory description analysis were used to investigate the effects of different container storage on the aroma of the original brandy. The results showed that a total of 314 volatile compounds were identified by HS-SPME-GC×GC-TOF-MS, and 181 compounds with aroma contribution were screened through the aroma database for PLS-DA. It was found that the three treatment groups and the control group differed significantly, with substances such as cis-oak lactone and trans-oak lactone positively correlated with the pottery jar group, 2-ethylhexanol, 2-methyl-2-butenal and other substances were positively correlated with the stainless steel tanks group, and substances such as linalool and isoamyl aldehyde were more correlated with the oak barrel group. The QDA results showed that the caramel and dried fruit aroma of the pottery jar group, the smoky and ethanolic aroma of the stainless steel tanks group, and the floral and fruity aroma of the oak barrel group were the main aroma characteristics that distinguished them from other groups. This study not only enriches the theoretical system of flavor chemistry of brandy in China, but also provides important basic data and theoretical basis for the search of alternative containers for ageing brandy in production.

Key words： brandy; storage containers; comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry; quantitative descriptive analysis; aroma

Cite this article

YUAN Xiaomeng , ZHOU Hongjiang , ZHANG Baochun , SAI Jia , XU Yan , TANG Ke . Effect of storage in different containers on the aroma of the original brandy[J]. Food and Fermentation Industries, 2023 , 49(9) : 89 -95 . DOI: 10.13995/j.cnki.11-1802/ts.032991

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