THIBAUD, Fannie; SHINKARUK, Svitlana; DARRIET, Philippe

doi:10.1021/acs.jafc.9b01084

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

SHINKARUK, Svitlana
Institut des Sciences Moléculaires [ISM]
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DARRIET, Philippe

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Journal of Agricultural and Food Chemistry. 2019, vol. 67, n° 9, p. 2617-2625

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Cognac wine distillate (WD), especially that produced during aging, is marked by complex and elegant aroma. This work aimed at expanding the knowledge on the Cognac WD aroma by a sensory-guided approach, involving a fractional-distillation technique and gas chromatography coupled to olfactometry and mass spectrometry (GC-O-MS). In doing so, a fruity-odor zone was highlighted in WD extracts that was attributed to the diethyl acetal family. Ten additional diethyl acetals were detected by GC-MS. Next, an assay method was developed and validated for seven of these diethyl acetals. Their detection thresholds were evaluated in a model solution of water/ethanol (60:40, v/v). 1,1-Diethoxy-3-methylbutane was shown to present a significant organoleptic impact because its olfactory-detection threshold (323 μg/L) is lower than its range of concentrations in WD (461 to 3337 μg/L). Given that diethyl acetals result from reactions between ethanol and aldehydes, quantitative correlations between diethyl acetals and corresponding aldehydes were considered.< Réduire

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Quantitation, organoleptic contribution, and potential origin of diethyl acetals formed from various aldehydes in Cognac

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