THIBAUD, Fannie; COURREGELONGUE, Marie; DARRIET, Philippe

doi:10.1021/acs.jafc.9b06656

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

COURREGELONGUE, Marie

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. 2020-02-21

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Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of spirit distillation and aging. However, very few studies have been carried out on aging notes of Cognac spirits. An HPLC fractionation approach was used in order to evidence fractions of interest recalling the specific aromatic nuances of aged Cognac. Then, a GC-O/MS analysis of the selected fractions allowed one to detect odorous zones and identify several volatile compounds. Among them, various well-known volatile compounds representative of the terpenoid family were highlighted, such as geraniol, α-terpinene, nerol, α-terpineol, 1,8-cineole (eucalyptol) and, particularly, piperitone, santalol, and α-campholenal, which have not previously been cited in Cognac. These compounds were quantitated and their detection thresholds were determined. Geraniol, α-terpinene, α-terpineol, and 1,8-cineole concentrations increased while spirits were more aged, while nerol tends to decrease. A sensory contribution of terpenes was observed through perceptual synergic effects, along with β-damascenone and whisky lactone.< Leer menos

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Cognac

Aging aroma

Monoterpenes

Lees

Perceptual synergic effects

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Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures

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