Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled with GC-O, GC-MS and Sensory Evaluation
Abstract
The aim of this study was to compare the volatile compounds between Changyu XO and Hennessy XO. Sensoryevaluation was performed by a panel of tasters. Qualitative and semi-quantitative analysis was achieved by
headspace solid phase micro-extraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GCMS)
and gas chromatography-olfactometry (GC-O). A total of 160 volatile compounds were identified in the two
brands of brandy. Of these, 118 compounds were common to both Changyu XO and Hennessy XO; 18 compounds
were specific to Changyu XO and 24 were specific to Hennessy XO. A total of 85 aroma compounds responsible
for brandy flavour were identified by GC-O, of which 68 were common to both brands, while seven and ten
were specific to Changyu XO and Hennessy XO, respectively. The study provided detailed information about
the compounds responsible for the characteristic flavour of specific brandies. According to statistical analysis,
significant differences were recorded between Changyu XO and Hennessy XO. Most volatile compounds in
Changyu XO occurred at lower concentrations than those in Hennessy XO. Based on sensory evaluation analysis,
the floral, alcohol and rancid aroma descriptors achieved higher scores in Changyu XO and Hennessy XO, while
the lime aroma seemed specific to Hennessy XO. Herb and almond aromas were specific to Changyu XO.
Downloads
A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.
In principle, the Author agrees to the following when he/she signes the copyright agreement:
I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.
This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.
Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.
A copy of the authors' publishers version may also be hosted on the following websites:
- Non-commercial personal webpage or blog.
- Institutional webpage.
- Authors Institutional Repository.
The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI. Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.
Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.
Articles as a whole, may not be re-published with another journal.
The following license applies:
Attribution CC BY-NC-ND 4.0