THIBAUD, Fannie; PETERSON, Ana; URRUTY, L.; MATHURIN, J.-C.; DARRIET, Philippe; PONS, Alexandre

doi:10.1021/acs.jafc.1c00643

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THIBAUD, Fannie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

PETERSON, Ana
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

URRUTY, L.

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Journal of Agricultural and Food Chemistry. 2021, vol. 69, n° 15, p. 4509-4517

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The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11.2 ?g/L. Highest concentrations were obtained in grappa and freshly distilled eaux-de-vie of Cognac samples. Exceeding its detection threshold (100 ng/L, 70 vol %), MND contributes to the anise descriptor of these spirits. Its concentration decreased over aging while being highly correlated with the total amount of fatty acid ethyl ester. In addition, we showed that MND was produced during distillation according to the oxidation state of the white wine as well as the amount of lees used.< Réduire

Mots clés en anglais

Cognac

Aroma

3-methyl-2

4-nonanedione

Oxidation

Distillation with lees

Aging

Spirit

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Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits

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