Characterisation of young Cognac spirit aromatic quality

被引：26

作者：

Lablanquie, O ^{[1
]}

Snakkers, G ^{[1
]}

Cantagrel, R ^{[1
]}

Ferrari, G ^{[1
]}

机构：

[1] BNIC, Stn Viticole, F-16101 Cognac, France

来源：

ANALYTICA CHIMICA ACTA | 2002年 / 458卷 / 01期

关键词：

spirits; quality; aroma; olfactometry;

D O I：

10.1016/S0003-2670(01)01563-X

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

In order to determine the quality of young Cognac spirits, mainly appreciated by the absence of defects, a new method has been developed, based on sniffing and olfactometry (GC-O) and associated with sensory and chemical analysis. During 3 years, good quality spirits selected first by Cognac merchant were analysed and selected by an original panel of tasters used to judge those spirits. The aromatic profile were established and compared. Then, the most different spirits were analysed by sniffing coupled with gas chromatography. The olfactometric profile obtained were compared. We noticed that they have all the same aromatic base constituted with 18 specific areas. Six of them were unknown and we are trying now to identify them. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：191 / 196

页数：6

共 8 条

[1] BERTRAND A, 1994, RECEUIL METHODES ANA
[2] CANTAGREL R, 1989, B OIV, V695, P34
[3] CANTAGREL R, 1993, S INT CONN AR CEP QU
[4] Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses
Escudero, A
Charpentier, M
Etievant, P
[J]. SCIENCES DES ALIMENTS, 2000, 20 (03) : 331 - 346
[5] Grosch Werner, 1994, Flavour and Fragrance Journal, V9, P147, DOI 10.1002/ffj.2730090403
[6] Leclaire Elise, 1999, Journal International des Sciences de la Vigne et du Vin, V33, P133
[7] Moio L., 1993, Journal International des Sciences de la Vigne et du Vin, V27, P179
[8] SCHLICH P, 1994, SCI ALIMENT, V14, P609

← 1 →