Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

Tian-Tian Tian; Shi-Li Ruan; Yu-Ping Zhao; Ji-Ming Li; Chao Yang; Hui Cao

doi:10.1016/j.fochx.2022.100276

Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

Food Chem X. 2022 Mar 3:14:100276. doi: 10.1016/j.fochx.2022.100276. eCollection 2022 Jun 30.

Authors

Tian-Tian Tian¹, Shi-Li Ruan², Yu-Ping Zhao³, Ji-Ming Li², Chao Yang⁴, Hui Cao⁵

Affiliations

¹ Center for Biological Science and Technology, Advanced Institute of Natural Sciences, Beijing Normal University at Zhuhai, Zhuhai, Guangdong 519087, China.
² Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong 264001, China.
³ College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
⁴ National Engineering Research Center for Marine Aquaculture, Institute of Innovation & Application, Zhejiang Ocean University, Zhoushan, Zhejiang Province 316022, China.
⁵ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province, Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong 524088, China.

Abstract

The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography-olfactometry-mass spectrometry coupled with aroma extract dilution analysis (AEDA) and chemometrics analysis. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odour-active compounds in the head, heart1, heart2, tail, and stillage cuts, respectively. Besides, 19, 22, 11, 5, and 4 quantified compounds with odour activity values ≥ 1, respectively, were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics analysis illustrated the heart1 fraction was characterized by 3-methylbutanol, ethyl hexanoate, 1-hexanol, ethyl octanoate, benzaldehyde, ethyl decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of boiling points and solubilities followed diverse distillation rules during the second distillation. Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.

Keywords: AD, aroma descriptor; AEDA, aroma extract dilution analysis; Distillation cut; FD, flavor dilution; Freshly distilled brandy; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; HS-SPME, headspace solid-phase microextraction; MS, mass spectra; OAV, odour activity value; Odour-active compounds; PCA, principal component analysis; PLS-DA, partial least squares discriminant analysis; Partial least squares discriminant analysis; Principal component analysis; RI, retention indices; SAFE, solvent-assisted flavour evaporation; Std, standards; VIP, variable importance in projection.