Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 346 - 352

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039068

Characteristics of aroma components in different years of base brandy by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

  • ZHOU Junmeng ,
  • ZHU Simeng ,
  • CHE Jinming ,
  • WU Haolin ,
  • WENG Hanzhi ,
  • LIU Yuhao ,
  • ZHANG Baochun ,
  • 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 Company Ltd., Yantai 264000, China)

Received date: 2024-03-03

  Revised date: 2024-04-16

  Online published: 2024-12-30

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Abstract

To clarify the impact of aging time on the aroma components of brandy, volatile compounds of different nine brandy samples with different aging times were analyzed by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS).Results showed that among all the samples, 495 volatile compounds were identified, with the sample aged for 0 years having the fewest types of volatile compounds (275), and the sample aged for 18 years having the most (318), the species of volatile compounds indicated an increasing trend with longer aging time.The contents of different categories of aroma components varies with the duration of aging, the contents of alcohols, aldehydes, terpenes and sulfur-containing compounds decreased with aging time, while the contents of acid compounds increased gradually.The result of principal component analysis showed that the samples of different vintages showed trend changes with the age of the brandy, and the aroma changes were greater in the pre-aging period (0-1 years).Based on one-way ANOVA, a total of 268 aroma components with significant differences were screened.Among them, some compounds were more prominent, like compounds with fruit, spice and baking aroma characteristics and so on, while the compounds with floral and herbaceous aroma characteristics generally decreased with storage time.This research systematically analyzed the impact of aging time on the aroma components of brandy.The research not only enriches the theoretical system of flavor chemistry of brandy, but also furnishes a data basis and theoretical foundation for the regulation of flavor profiles in the production of brandy.

Key words： brandy; aroma; aging time; comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry; Principal component analysis

Cite this article

ZHOU Junmeng , ZHU Simeng , CHE Jinming , WU Haolin , WENG Hanzhi , LIU Yuhao , ZHANG Baochun , TANG Ke . Characteristics of aroma components in different years of base brandy by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J]. Food and Fermentation Industries, 2024 , 50(24) : 346 -352 . DOI: 10.13995/j.cnki.11-1802/ts.039068

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