title: Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry.
abstract: A headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS) was applied for the qualitative or semiquantitative characterization of brandy volatiles. SPME variables (SPME fiber, extraction temperature and time, and ethanol concentration) were optimized. A total of 144 compounds were from the brandies' volatiles, tentatively identified or identified by comparing mass spectra and retention indices of the standards or from literature. Of these, 57 are common to 11 brandies. They were mainly represented by esters and alcohols, such as 2-methyl propanol, 3-methyl butanol, 1-hexanol, ethyl octanoate, and ethyl decanoate, which were quantitatively determined. Chromatographic peaks were integrated using selective ion method (SIM) and the semiquantitative data analyzed using principal component analysis (PCA) and cluster analysis (CA) to study relationships between volatile composition and brandy. Eleven brandies were differentiated into 3 groups: 1 for Hennessy VSOP and XO samples, 1 for Changyu PEGASE VSOP and XO-1, 2, 3 samples, and the other for Changyu PEGASE brandy and VO, Taro brandy, Baiyang River brandy, and Wealth XO samples. The classification of groups is consistent with the brandy samples by variety and grade.
authors.affiliation: Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan Univ, Wuxi, Jiangsu, China.
authors.forename: Y
authors.initials: Y
authors.lastname: Zhao
authors.forename: Y
authors.initials: Y
authors.lastname: Xu
authors.forename: J
authors.initials: J
authors.lastname: Li
authors.forename: W
authors.initials: W
authors.lastname: Fan
authors.forename: W
authors.initials: W
authors.lastname: Jiang