| Title: | "Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac" |
| Author(s): | Thibaud F; Shinkaruk S; Darriet P; |
| Address: | "Universite de Bordeaux, Unite de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France. Universite de Bordeaux, ISM, Institut des Sciences Moleculaires, UMR 5255 CNRS , 33405 Talence , France" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Cognac wine distillate (WD), especially that produced during aging, is marked by complex and elegant aroma. This work aimed at expanding the knowledge on the Cognac WD aroma by a sensory-guided approach, involving a fractional-distillation technique and gas chromatography coupled to olfactometry and mass spectrometry (GC-O-MS). In doing so, a fruity-odor zone was highlighted in WD extracts that was attributed to the diethyl acetal family. Ten additional diethyl acetals were detected by GC-MS. Next, an assay method was developed and validated for seven of these diethyl acetals. Their detection thresholds were evaluated in a model solution of water/ethanol (60:40, v/v). 1,1-Diethoxy-3-methylbutane was shown to present a significant organoleptic impact because its olfactory-detection threshold (323 mug/L) is lower than its range of concentrations in WD (461 to 3337 mug/L). Given that diethyl acetals result from reactions between ethanol and aldehydes, quantitative correlations between diethyl acetals and corresponding aldehydes were considered" |
| Keywords: | Acetals/*analysis/chemistry Aldehydes/*chemistry Distillation Ethanol/chemistry Gas Chromatography-Mass Spectrometry/methods Olfactometry/methods *Sensation Solutions Volatile Organic Compounds/analysis Water Wine/*analysis Cognac spirit aroma diethyl ace; |
| Notes: | "MedlineThibaud, Fannie Shinkaruk, Svitlana Darriet, Philippe eng 2019/02/20 J Agric Food Chem. 2019 Mar 6; 67(9):2617-2625. doi: 10.1021/acs.jafc.9b01084. Epub 2019 Feb 25" |
