Abstract
The present study investigated the variations in main flavor compounds of a Chinese brandy during the second distillation process using headspace–solid-phase microextraction coupled with gas chromatography-mass spectrometry. A total of 97 volatile compounds involving esters, alcohols, aldehydes, ketones, furans, benzene derivatives and terpenes were quantified, and 28 components were identified as key ingredients. By monitoring the second distillation process, it was found that most ethyl esters (ethyl hexanoate, ethyl octanoate, etc.), alcohols (3-methylbutanol, etc.), terpenes (linalool, etc.), acetaldehyde and ionone all had higher values at the beginning of the distillation, but declined gradually or sharply along with the distillation process. However, two esters (ethyl lactate and diethyl succinate), acids (acetic acid, hexanoic acid), benzene derivatives (2-phenylethanol, etc.) and furan (furfural) showed lower levels when the distillation was just started, and gradually increased, accumulating as a large quantity at the end of the distillation.
Acknowledgments
The authors are grateful for the Chemical Analysis Center of Yantai University for their technical support. The authors also thank the financial support of the Nature Science Foundation of Shandong Province (ZR2011CM026).
References
1. EbelerSE, TerrienMB, ButzkeCE. Analysis of brandy flavour by solid-phase microextraction and liquid-liquid extraction. J Agric Food Chem2000;80:625–30.10.1002/(SICI)1097-0010(200004)80:5<625::AID-JSFA584>3.0.CO;2-5Suche in Google Scholar
2. ZengXA, ChenXD, QinFG, ZhangL. Composition analysis of litchi juice and litchi wine. Int J Food Eng2008;4:1556–3758.10.2202/1556-3758.1379Suche in Google Scholar
3. ZhaoYP, ZhengXP, SongP, SunZL, TianTT. Characterization of volatiles in six most well-known distilled spirits. Am Soc Brew Chem2013;71:161–9.10.1094/ASBCJ-2013-0625-01Suche in Google Scholar
4. FerrariG, LablanquieO, CantagrelR, LedauphinJ, PayotT, FournierN, et al. Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation. J Agric Food Chem2004;52:5670–6.10.1021/jf049512dSuche in Google Scholar
5. Gómez-MíguezMJ, Gómez-MíguezM, VicarioIM, HerediaFJ. Assessment of colour and flavour in white wines vinifications: effects of grape maturity and soil type. J Food Eng2007;79:758–64.10.1016/j.jfoodeng.2006.02.038Suche in Google Scholar
6. MiličevićB, BanovićM, GanićKK, GracinL. Impact of grape varieties on wine distillates flavour. Food Technol Biotechnol2002;40:227–32.Suche in Google Scholar
7. Van JaarsveldFP, HattinghS, MinnaarP. Rapid induction of ageing character in brandy products. Part II, influence of type of oak. South Afric J Enol Viticulture2009a;30:16–23.10.21548/30-1-1420Suche in Google Scholar
8. Van JaarsveldFP, HattinghS, MinnaarP. Rapid induction of ageing character in brandy products. Part III, influence of toasting. South Afric J Enol Viticulture2009b;30:24–37.10.21548/30-1-1421Suche in Google Scholar
9. Van JaarsveldFP, HattinghS, MinnaarP, BlomM. Rapid induction of ageing character in brandy products. Part I. Effects of extraction media and preparation conditions. South Afric J Enol Viticulture2009c;30:1–15.10.21548/30-1-1419Suche in Google Scholar
10. LedauphinJ, MilbeauCL, BarillierD, HennequinD. Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA. J Agric Food Chem2010;58:7782–93.10.1021/jf9045667Suche in Google Scholar
11. TsakirisA, KallithrakaS, KourkoutasY. Grape brandy production, composition and sensory evaluation. J Sci Food Agric2014;94:404–14.10.1002/jsfa.6377Suche in Google Scholar
12. ZhaoYP, WangL, LiJM, PeiGR, LiuQS. Comparison of volatile compounds in two brandies using HS-SPME coupled with GC-O, GC-MS and sensory evaluation. South Afric J Enol Viticulture2011;32:9–20.10.21548/32-1-1361Suche in Google Scholar
13. LéautéR. Distillation in alambic. Am J Enol Viticulture1990;41:90–103.10.5344/ajev.1990.41.1.90Suche in Google Scholar
14. WattsVA, ButzkeCE, BoultonRB. Study of aged cognac using solid-phase microextraction and partial least-squares regression. J Agric Food Chem2003;51:7738–42.10.1021/jf0302254Suche in Google Scholar
15. Van den DoolH, Dec KratzP. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J Chromatogr A1963;11:463–71.10.1016/S0021-9673(01)80947-XSuche in Google Scholar
16. ZhaoYP, XuY, LiJM, FanWL, JiangWG. Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry. J Food Sci2009;74:90–9.10.1111/j.1750-3841.2008.01029.xSuche in Google Scholar PubMed
17. Caven-QuantrillDJ, BuglassAJ. Comparison of micro-scale simultaneous distillation-extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice. J Chromatogr A2006;1117:121–31.10.1016/j.chroma.2006.03.091Suche in Google Scholar PubMed
18. FanWL, QianMC. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors. J Agric Food Chem2005;53:7931–8.10.1021/jf051011kSuche in Google Scholar PubMed
19. FanWL, QianMC. Characterization of flavour compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by flavour extract dilution analysis. J Agric Food Chem2006;54:2695–704.10.1021/jf052635tSuche in Google Scholar PubMed
20. LedauphinJ, GuichardH, Saint-ClairJF, PicocheB, BarillierD. Chemical and sensorial flavour characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants. J Agric Food Chem2003;51:433–42.10.1021/jf020373eSuche in Google Scholar PubMed
21. LedauphinJ, Saint-ClairJF, LablanquieO, GuichardH, FounierN, GuichardE, et al. Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry. J Agric Food Chem2004;52:5124–34.10.1021/jf040052ySuche in Google Scholar PubMed
22. ZhaoYP, LiJM, XuY, FanWL, JiangWG. Characterization of flavour compounds of four brandies by flavour extract dilution analysis. Am J Enol Viticulture2009a;60:269–76.10.5344/ajev.2009.60.3.269Suche in Google Scholar
23. JorgeAP, OscarQ. Characterisation of odour-active compounds in papaya (Carica papaya L.) Wine. Int J Food Sci Technol2012;47:262–8.10.1111/j.1365-2621.2011.02834.xSuche in Google Scholar
24. FanWL, XuY. Flavor chemistry. Beijing: Chinese Light Industry Press, 2014.Suche in Google Scholar
25. ZhaoYP, LiJM, ZhangBC, YuY, ShenCH, SongP. A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy. J I Brewing2012;118:315–24.10.1002/jib.44Suche in Google Scholar
26. OnishiM, GuymonJF, CrowellEA. Changes in some volatile constituents of brandy during aging. Am J Enol Viticulture1977;28:152–8.10.5344/ajev.1977.28.3.152Suche in Google Scholar
27. ZhengX, LiuC, HuoJ, LiC. Effect of the microwave irradiated treatment on the wine sensory properties. Int J Food Eng2011;7:1556–3758.10.2202/1556-3758.1762Suche in Google Scholar
28. AlcardeAR, SouzaPA, BellucoAE. Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still. Sci Agr2010;67:280–6.10.1590/S0103-90162010000300005Suche in Google Scholar
29. PengB, YueT, YuanY. Quality evaluation of kiwi wine. Int J Food Eng2006;2:1556–3758.10.2202/1556-3758.1114Suche in Google Scholar
30. PeterS, FriedrichD, MarianneS. Changes in the composition of neutral volatile components during the production of apple brandy. J Sci Food Agric1978;29:728–36.10.1002/jsfa.2740290811Suche in Google Scholar
31. López-VázquezC, García-LlobodaninL, Pérez-CorreaJR, LópezF, BlancoP, OrriolsI. Aromatic characterization of pot distilled kiwi spirits. J Agric Food Chem2012;60:2242–7.10.1021/jf204310vSuche in Google Scholar PubMed
32. SantosCA, DuarteWF, CarreiroSC, SchwanRF. Inoculated fermentation of orange juice (Citrus sinensis L.) for production of a citric fruit spirit. J I Brewing2013;119:280–7.10.1002/jib.89Suche in Google Scholar
33. GenoveseA, GambutiA, PiombinoP, et al. Sensory properties and aroma compounds of sweet Fiano wine. Food Chem2007;103:1228–36.10.1016/j.foodchem.2006.10.027Suche in Google Scholar
34. SunSY, JiangWG, ZhaoYP. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines. Food Chem2011;127:547–55.10.1016/j.foodchem.2011.01.039Suche in Google Scholar PubMed
35. MangasJ, RodriguezR, MorenoJ, SuarezB, BlancoD. Furanic and phenolic composition of cider brandy. A chemometric study. J Agric Food Chem1997;45:4076–9.10.1021/jf9701300Suche in Google Scholar
36. PinoJA, FajardoM. Volatile composition and key flavour compounds of spirits from unifloral honeys. Int J Food Sci2011;46:994–1000.10.1111/j.1365-2621.2011.02586.xSuche in Google Scholar
37. VersiniG, FrancoMA, MoserS, BarchettiP, MancaG. Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products. Food Chem2009;113:1176–83.10.1016/j.foodchem.2008.08.003Suche in Google Scholar
38. IsmailH, WilliamsA, TucknottO. The flavour of plums (Prunus domestica L.). An examination of the flavour components of plum juice from the cultivar victoria. J Sci Food Agric1981;32:613–19.10.1002/jsfa.2740320614Suche in Google Scholar
39. SunJB, SeversonRF, SchlotzhauerWS, MoioL. Identifying critical volatiles in the flavor of BakedJewel’Sweetpotatoes [Ipomoea batatas (L.) Lam.]. J Am Soc Horticulture Sci1995;120:468–74.10.21273/JASHS.120.3.468Suche in Google Scholar
40. OhtaT, IkutaR, NakashimaM, MorimitsuY, SamutaT, SalkH. Characteristic flavor of Kansho-shochu (Sweet Potato Spirit). Agric Bio Chem1990;54:1353–7.10.1271/bbb1961.54.1353Suche in Google Scholar
41. ArctanderS. Perfume and flavor chemicals: (aroma chemicals). Copenhagen, Denmark: Allured Publishing Corporation, 1969.Suche in Google Scholar
©2014 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue