Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China.
Food Chem. 2023 Jun 30;412:135543. doi: 10.1016/j.foodchem.2023.135543. Epub 2023 Jan 23.
Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different extraction methods combined with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry. Threshold determination and omission experiments were carried out to verify their organoleptic contribution. Liquid-liquid extraction using dichloromethane was found to be the optimal extraction method. A total of 21 furan compounds were identified, in which 5 were detected in brandy for the first time. Our quantitative results showed a positive correlation between the furan compound content and the aging time. Among them, ethyl 5-oxotetrahydro-2-furancarboxylate exhibited a very high odor activity value (1.64 < OAV < 179.53) and smoky aroma. Omission tests showed that the three furan compounds with an OAV > 1 made a significant difference to brandy. These findings bring a new perspective to the sensory and chemical characteristics of brandy.
呋喃化合物对白兰地的特征有积极的贡献。在此，我们尝试使用三种不同的提取方法结合全二维气相色谱和飞行时间质谱来鉴定和定量白兰地中的呋喃化合物。进行了阈值测定和排除实验以验证它们的感官贡献。使用二氯甲烷的液-液萃取被发现是最佳的提取方法。总共鉴定出 21 种呋喃化合物，其中 5 种是首次在白兰地中检测到的。我们的定量结果表明呋喃化合物含量与陈酿时间之间存在正相关关系。其中，乙基 5-氧代四氢-2-呋喃羧酸乙酯表现出非常高的气味活度值（1.64 < OAV < 179.53）和烟熏香气。排除实验表明，OAV > 1 的三种呋喃化合物对白兰地有显著影响。这些发现为白兰地的感官和化学特征带来了新的视角。
