✦ LIBER ✦

Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction

✍ Scribed by Ebeler, Susan E; Terrien, Michael B; Butzke, Christian E

Publisher: John Wiley and Sons
Year: 2000
Tongue: English
Weight: 115 KB
Volume: 80
Category: Article
ISSN: 0022-5142
DOI: 10.1002/(sici)1097-0010(200004)80:5<625::aid-jsfa584>3.0.co;2-5

No coin nor oath required. For personal study only.

✦ Synopsis

Headspace solid-phase microextraction (SPME) and continuous liquid±liquid extraction (LLX) with Freon were used to extract and analyse aroma volatiles in brandy. In general, SPME using a non-polar polydimethylsiloxane coating was more selective for esters and acids than was LLX. LLX using Freon 11 extracted the higher alcohols more ef®ciently than SPME. Relative differences in volatiles between brandies made from Vitis vinifera L cv Colombard and Vitis vinifera L cv Ugni blanc were observed, particularly for hexanol, 3-methylbutylacetate, 3-methylbutanol and 3-methylbutyloctanoate. In addition, a combination of SPME with GC±olfactometry was used to provide more detailed information on sensory characteristics of varietal brandies.

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