Ma Yue, Li Yuanyi, Zhang Baochun, Shen Chunhua, Yu Lina, Xu Yan, Tang Ke
Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
ChangYu Group Company Ltd., Yantai 264000, China.
Foods. 2023 Dec 20;13(1):27. doi: 10.3390/foods13010027.
This work aimed to compare the aroma characteristics of representative brandies with different grades from Yantai (one of the Chinese core production areas) and Cognac and to establish relationships between sensory descriptors and chemical composition. Descriptive analysis was performed with a trained panel to obtain the sensory profiles. Forty-three aroma-active compounds were quantified by four different methodologies. A prediction model on the basis of partial least squares analysis was performed to identify candidate compounds that were unique to a certain group of brandies. The result showed that brandies from Yantai could be distinguished from Cognac brandies on the basis of spicy, dried fruit, floral, and fruity-like aromas, which were associated with an aromatic balance between concentrations of a set of compounds such as 5-methylfurfural, -nonalactone, and -dodecalactone. Meanwhile, brandy with different grades could be distinguished on the basis of compounds derived mostly during the aging process.
这项工作旨在比较来自中国核心产区之一烟台的不同等级代表性白兰地与干邑白兰地的香气特征，并建立感官描述符与化学成分之间的关系。由经过培训的专业小组进行描述性分析以获得感官特征。采用四种不同方法对43种香气活性化合物进行了定量分析。基于偏最小二乘分析进行了预测模型，以识别特定白兰地组特有的候选化合物。结果表明，烟台白兰地可以根据辛辣、果干、花香和类似水果的香气与干邑白兰地区分开来，这些香气与一组化合物（如5-甲基糠醛、γ-壬内酯和γ-十二内酯）浓度之间的香气平衡有关。同时，不同等级的白兰地可以根据主要在陈酿过程中产生的化合物来区分。
