6533b855fe1ef96bd12b0902
RESEARCH PRODUCT
Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation
Jérôme LedauphinOdile LablanquieNicole FournierRoger CantagrelThierry PayotElisabeth GuichardGérald Ferrarisubject
Chromatography GasMass spectrometry01 natural sciencesSensory analysisGas Chromatography-Mass Spectrometrychemistry.chemical_compound0404 agricultural biotechnologyLinalool[SDV.IDA]Life Sciences [q-bio]/Food engineeringHumansAromaComputingMilieux_MISCELLANEOUSNerolidolChromatographybiologyAlcoholic Beverages010401 analytical chemistryfood and beverages04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food scienceDiacetyl0104 chemical sciencesSmellchemistryOdorantsGas chromatographyGas chromatography–mass spectrometryGeneral Agricultural and Biological Sciencesdescription
This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography−olfactometry. Among the 150 volatile compounds identified by gas chromatography−mass spectrometry analysis, only 34 are mainly responsible for the odors detected in the spirits. The “butter” descriptor is explained by the presence of diacetyl, the “hay” descriptor by nerolidol, the “grass” descriptor mainly by Z-3-hexen-1-ol, but also by other compounds, the “pear” and “banana” descriptors by 2- and 3-methylbutyl acetates, the “rose” descriptor by 2-phenylethyl acetate, and the “lime tree” descriptor by linalool. This study demonstrated that many odorant molecules are already present in freshly distilled Cognac, thereby giving the spirit its specific aroma. Keywords: Distilled beverage; key odorant; gas chromatography−olfactometry; mass spectrometry; sensory analysis
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2004-01-01 |