Headspace solid-phase microextraction and gas chromatography–olfactometry analysis of raw spirits of different organoleptic quality

The aim of this research was to determine which compounds contribute to the flavour of agricultural distillates and to indicate those compounds which are responsible for a deterioration of sensory quality. Aroma profiling was carried out by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GC–O). Aroma profiles were obtained using the fingerspan method. It was ascertained that the aroma profiles of agricultural distillates contain about 40 odours, some of which may serve in discriminatory analysis as markers of sensory quality. Some of the aroma compounds could be identified with the use of a mass spectrometer. It was found that the greatest amount of information on quality was obtained through analysis of the most intense odours detected in all or almost all samples, and that two odours formed the most radical indicators of sensory quality, being the result of the presence of two compounds, dimethyl trisulphide and geosmin. Copyright © 2009 John Wiley & Sons, Ltd.

[1]  S. Ebeler,et al.  Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction , 2000 .

[2]  A. Buettner.  Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS). , 2004, Journal of agricultural and food chemistry.

[3]  Wenlai Fan,et al.  Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors. , 2005, Journal of agricultural and food chemistry.

[4]  Jean-Pierre Dufour,et al.  Gas chromatography-olfactometry. , 2006, Journal of separation science.

[5]  S. Issanchou,et al.  Odor intensity evaluation in gas chromatography-olfactometry by finger span method. , 1999, Journal of agricultural and food chemistry.

[6]  H. Guth.  Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties , 1997 .

[7]  G. Pickering,et al.  Sensory and chemical characteristics of Canadian ice wines , 2004 .

[8]  E. Guichard,et al.  Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation. , 2004, Journal of agricultural and food chemistry.

[9]  S. Nicklaus,et al.  Representative champagne wine extracts for gas chromatography olfactometry analysis , 1997 .

[10]  T. Peppard,et al.  Characterization of Tequila Flavor by Instrumental and Sensory Analysis , 1996 .

[11]  R. Rouseff,et al.  Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. , 2006, Journal of agricultural and food chemistry.

[12]  Patrick J. Williams,et al.  Spirit recovered from heap-fermented grape marc: Nature, origin and removal of the off-odour , 1978 .

[13]  T. Kishimoto,et al.  Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties. , 2006, Journal of agricultural and food chemistry.

[14]  Nadine Vallet,et al.  Possible influence of breathing on detection frequency and intensity rating in gas chromatography-olfactometry , 2001 .

[15]  M. Martí,et al.  Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. , 2003, Journal of agricultural and food chemistry.

[16]  W. Wardencki,et al.  Determination of volatile fatty acid ethyl esters in raw spirits using solid phase microextraction and gas chromatography. , 2008, Analytica chimica acta.

[17]  Eva Campo,et al.  Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data. , 2005, Journal of agricultural and food chemistry.

[18]  E. F. Gómez,et al.  Volatile composition and sensory characters of commercial Galician orujo spirits. , 2005, Journal of agricultural and food chemistry.

[19]  S. Arrhenius,et al.  Chemical Markers for Aroma of Vitis vinifera Var. Chardonnay Regional Wines , 1996 .

[20]  P. Etiévant,et al.  Application of Finger Span Cross Modality Matching Method (FSCM) by Naive Assessors for Olfactometric Discrimination of Gewürztraminer Wines , 2002 .

[21]  V. Ferreira,et al.  Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. , 2004, Journal of agricultural and food chemistry.

[22]  I. Caldeira,et al.  Aroma profile of Portuguese brandies aged in chestnut and oak woods , 2002 .

[23]  D. Dubourdieu,et al.  Identification and quantification of geosmin, an earthy odorant contaminating wines. , 2000, Journal of agricultural and food chemistry.

[24]  Waldemar Wardencki,et al.  Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review , 2008 .

[25]  E. Lavin,et al.  Characterization of cachaça and rum aroma. , 2006, Journal of agricultural and food chemistry.