Free Access
Issue
Analusis
Volume 27, Number 7, September 1999
Biosensors
Page(s) 663 - 667
Section Original articles
DOI https://doi.org/10.1051/analusis:1999136
Analusis 27, 663-667 (1999)
DOI: 10.1051/analusis:1999136

Application of GC/MS method for the identification of brandies and cognacs

V.N. Vlassov and D.S. Maruzhenkov

Russian Center for Tests and Certification, Food Instrumental Tests Laboratory, 31, Nahimovsky avenue, 117418 Moscow, Russia


(Received March, 31, 1999; revised July, 20, 1999; accepted July, 23, 1999.)

Abstract
Chromatographic profiles and mass spectrometric data for more than forty various types of brandies, cognacs and armagnacs were obtained using gas chromatography coupled with mass spectrometry (GC/MS). Twenty-three characteristic compounds were identified by means of mass spectral libraries and integrated using selected m/z ratios. Some indexes related to consumer properties of drinks were calculated. The quality and the origin of examined brandies were evaluated using the GC/MS data.


Key words: brandy / quality control / index of age / syringaldehyde / vanillin ratio / level of esters of superior acids


© EDP Sciences, Wiley-VCH 1999

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.