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Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.
J Agric Food Chem. 2015 Feb 25; 63(7):1948-56.JA

Abstract

In the volatile fraction isolated from a commercial Cognac by means of extraction/SAFE distillation, 39 odor-active areas were detected, among which (E)-β-damascenone showed the highest flavor dilution (FD) factor of 2048 followed by 2- and 3-methylbutanol, (S)-2-methylbutanol, 1,1-diethoxyethane, ethyl methylpropanoate, and ethyl (S)-2-methylbutanoate, as well as 4-hydroxy-3-methoxybenzaldehyde (vanilla-like) and 2-phenylethanol. The quantitation of 37 odorants by stable isotope dilution assays and a calculation of odor activity values (OAV; ratio of concentration to odor threshold) resulted in 34 odorants with OAVs > 1. Among them (E)-β-damascenone, methylpropanal, ethyl (S)-2-methylbutanoate, ethyl methylpropanoate, and ethyl 3-methylbutanoate together with ethanol were established as key contributors to the Cognac aroma. Finally, the overall aroma of the Cognac could be mimicked by an aroma recombinate consisting of these 34 key odorants on the basis of their natural concentrations in the Cognac using an odorless matrix to simulate the influence of the nonvolatile constituents. A comparison of the FD factors of the key odorants identified in a German brandy to those in the Cognac suggested the pair (E)-β-damascenone and ethyl pentanoate as indicators to differentiate various Cognacs from German, French, and Spanish brandies. This was confirmed by calculating a ratio of the concentrations of (E)-β-damascenone to ethyl pentanoate for 12 Cognacs and 7 brandies from Germany and 2 from France and Spain, respectively.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Uselmann V
Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Straβe 34, D-85354 Freising, Germany.
Schieberle P
No affiliation info available

MeSH

Alcoholic BeveragesFlavoring AgentsGas Chromatography-Mass SpectrometryGermanyHumansIndicator Dilution TechniquesOdorantsOlfactometrySmellTaste

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25641554

Citation

Uselmann, Verena, and Peter Schieberle. "Decoding the Combinatorial Aroma Code of a Commercial Cognac By Application of the Sensomics Concept and First Insights Into Differences From a German Brandy." Journal of Agricultural and Food Chemistry, vol. 63, no. 7, 2015, pp. 1948-56.
Uselmann V, Schieberle P. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy. J Agric Food Chem. 2015;63(7):1948-56.
Uselmann, V., & Schieberle, P. (2015). Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy. Journal of Agricultural and Food Chemistry, 63(7), 1948-56. https://doi.org/10.1021/jf506307x
Uselmann V, Schieberle P. Decoding the Combinatorial Aroma Code of a Commercial Cognac By Application of the Sensomics Concept and First Insights Into Differences From a German Brandy. J Agric Food Chem. 2015 Feb 25;63(7):1948-56. PubMed PMID: 25641554.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy. AU - Uselmann,Verena, AU - Schieberle,Peter, Y1 - 2015/02/13/ PY - 2015/2/3/entrez PY - 2015/2/3/pubmed PY - 2015/11/6/medline KW - (E)-β-damascenone KW - Cognac KW - aroma extract dilution analysis KW - ethyl pentanoate KW - stable isotope dilution analysis SP - 1948 EP - 56 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 7 N2 - In the volatile fraction isolated from a commercial Cognac by means of extraction/SAFE distillation, 39 odor-active areas were detected, among which (E)-β-damascenone showed the highest flavor dilution (FD) factor of 2048 followed by 2- and 3-methylbutanol, (S)-2-methylbutanol, 1,1-diethoxyethane, ethyl methylpropanoate, and ethyl (S)-2-methylbutanoate, as well as 4-hydroxy-3-methoxybenzaldehyde (vanilla-like) and 2-phenylethanol. The quantitation of 37 odorants by stable isotope dilution assays and a calculation of odor activity values (OAV; ratio of concentration to odor threshold) resulted in 34 odorants with OAVs > 1. Among them (E)-β-damascenone, methylpropanal, ethyl (S)-2-methylbutanoate, ethyl methylpropanoate, and ethyl 3-methylbutanoate together with ethanol were established as key contributors to the Cognac aroma. Finally, the overall aroma of the Cognac could be mimicked by an aroma recombinate consisting of these 34 key odorants on the basis of their natural concentrations in the Cognac using an odorless matrix to simulate the influence of the nonvolatile constituents. A comparison of the FD factors of the key odorants identified in a German brandy to those in the Cognac suggested the pair (E)-β-damascenone and ethyl pentanoate as indicators to differentiate various Cognacs from German, French, and Spanish brandies. This was confirmed by calculating a ratio of the concentrations of (E)-β-damascenone to ethyl pentanoate for 12 Cognacs and 7 brandies from Germany and 2 from France and Spain, respectively. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25641554/Decoding_the_combinatorial_aroma_code_of_a_commercial_Cognac_by_application_of_the_sensomics_concept_and_first_insights_into_differences_from_a_German_brandy_ DB - PRIME DP - Unbound Medicine ER -