Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.
Gas chromatography coupled with mass spectrometry (GC-MS) using both electron impact and chemical ionization detection modes led to the determination of the volatile composition of two samples of freshly distilled Cognac and two samples of freshly distilled Calvados. A total of 169 volatile compounds were directly identified in dichloromethane extracts obtained by liquid-liquid extraction. Trace compounds present in both spirits were characterized with the help of preparative separations. In a first step, groups of compounds were separated by preparative GC, and the fractions were analyzed on a polar stationary phase by GC-MS. In a second step, silica gel fractionation was used to separate them by polarity. In this study, 331 compounds, of which 162 can be considered as trace compounds, were characterized in both freshly distilled Cognac and Calvados. Of these, 39 are common to both spirits; 30 are specific to Cognac with numerous hexenyl esters and norisoprenoidic derivatives, whereas 93 are specific to Calvados with compounds such as unsaturated alcohols, phenolic derivatives, and unsaturated aldehydes.
ERPCB, IUT-UFR Sciences, 6 Boulevard du Maréchal Juin, F-14032 Caen, France.
Jérôme
J
Ledauphin
Jean-François
JF
Saint-Clair
Odile
O
Lablanquie
Hugues
H
Guichard
Nicole
N
Founier
Elisabeth
E
Guichard
Daniel
D
Barillier
D000434:Alcoholic Beverages / Q000032:analysis*; D002849:Chromatography, Gas; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D058428:Silica Gel; D012822:Silicon Dioxide; D014835:Volatilization
D058428:Silica Gel; D012822:Silicon Dioxide