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Study of aged cognac using solid-phase microextraction and partial least-squares regression.

Vivian A Watts1, Christian E Butzke, Roger B Boulton

  • 1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA. vwatts@distell.co.za

Journal of Agricultural and Food Chemistry
|December 11, 2003
PubMed
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Volatile compounds in French Cognac brandies were analyzed using headspace solid-phase microextraction (SPME) and GC-MS. A partial least-squares (PLS) model identified key volatiles that accurately predict brandy age.

Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Sensory Science

Background:

  • The chemical composition of spirits like Cognac changes significantly with aging.
  • Understanding these volatile compounds is crucial for quality assessment and authentication.
  • Previous studies have explored various analytical techniques for spirit analysis.

Purpose of the Study:

  • To identify key volatile compounds that differentiate young and aged French Cognac brandies.
  • To develop a predictive model for Cognac age based on its volatile profile.
  • To investigate the relationship between volatile composition and aging in Cognac.

Main Methods:

  • Analysis of 17 commercial French Cognac brandies (3-55 years old) using headspace solid-phase microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS).

Related Experiment Videos

  • Selection of 64 volatile compounds based on chromatographic separation and odor importance.
  • Application of partial least-squares (PLS) regression to correlate volatile composition with aging.

    • Main Results:

    • Principal Component 1 (PC1) explained 82% of the variance in volatile compounds and 85% of the variance in age, effectively separating young and old samples.
    • A subset of 33 key volatile compounds was identified as most important for distinguishing Cognac age.
    • The PLS model accurately predicted sample age using the optimal 33 volatiles or a smaller subset of ethyl esters and methyl ketones.

    Conclusions:

    • Specific volatile compounds, particularly ethyl esters and methyl ketones, are reliable indicators of age in French Cognac.
    • PLS regression is an effective statistical tool for modeling the relationship between volatile profiles and aging in distilled spirits.
    • This research provides a foundation for objective age assessment in Cognac and potentially other aged spirits.