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Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds
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 analys...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907661/ https://www.ncbi.nlm.nih.gov/pubmed/35284819 http://dx.doi.org/10.1016/j.fochx.2022.100276 |
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author | Tian, Tian-Tian Ruan, Shi-Li Zhao, Yu-Ping Li, Ji-Ming Yang, Chao Cao, Hui |
author_facet | Tian, Tian-Tian Ruan, Shi-Li Zhao, Yu-Ping Li, Ji-Ming Yang, Chao Cao, Hui |
author_sort | Tian, Tian-Tian |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8907661 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-89076612022-03-11 Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds Tian, Tian-Tian Ruan, Shi-Li Zhao, Yu-Ping Li, Ji-Ming Yang, Chao Cao, Hui Food Chem X Article(s) from the Special Issue on Chemistry and biochemistry variations during food fermentations by Dr. David Wang and Dr. Rosa Tundis 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. Elsevier 2022-03-03 /pmc/articles/PMC8907661/ /pubmed/35284819 http://dx.doi.org/10.1016/j.fochx.2022.100276 Text en © 2022 The Authors. Published by Elsevier Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Article(s) from the Special Issue on Chemistry and biochemistry variations during food fermentations by Dr. David Wang and Dr. Rosa Tundis Tian, Tian-Tian Ruan, Shi-Li Zhao, Yu-Ping Li, Ji-Ming Yang, Chao Cao, Hui Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds |
title | Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds |
title_full | Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds |
title_fullStr | Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds |
title_full_unstemmed | Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds |
title_short | Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds |
title_sort | multi-objective evaluation of freshly distilled brandy: characterisation and distribution patterns of key odour-active compounds |
topic | Article(s) from the Special Issue on Chemistry and biochemistry variations during food fermentations by Dr. David Wang and Dr. Rosa Tundis |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907661/ https://www.ncbi.nlm.nih.gov/pubmed/35284819 http://dx.doi.org/10.1016/j.fochx.2022.100276 |
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