Brandy is an alcoholic beverage with a unique flavor.However, a few studies have been performed on the characteristics of non-volatile chemical components compared to aroma components.Therefore, in this study, the composition and differences of non-volatile metabolites in three typical Cognac brandies were measured by widely targeted metabolomics coupled with an ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS/MS).Results showed that 638 nonvolatile metabolites from 10 classes were identified, with phenols (257) being the most abundant category.The non-volatile metabolites of Cognac brandies from different sources were more significantly different bases on the principal component analysis (PCA) and hierarchical cluster analysis (HCA).A total of 170 differential metabolites were selected by orthogonal partial least squares discrimination analysis (OPLS-DA) and t-test.Furthermore, the KEGG pathway enrichment analysis showed that the differential compounds were associated with the metabolic pathways of oak, which were mainly enriched in plant hormone signal transduction, galactose metabolism, flavonoid biosynthesis, and phenylpropanoid biosynthesis.The study comprehensively revealed the fingerprints of the non-volatile metabolites in brandy, providing data reference and theoretical evidence for a deeper understanding of the flavor composition of brandy.
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