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