Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction

Abstract

Headspace solid-phase microextraction (SPME) and continuous liquid–liquid extraction (LLX) with Freon were used to extract and analyse aroma volatiles in brandy. In general, SPME using a non-polar polydimethylsiloxane coating was more selective for esters and acids than was LLX. LLX using Freon 11 extracted the higher alcohols more efficiently than SPME. Relative differences in volatiles between brandies made from Vitis vinifera L cv Colombard and Vitis vinifera L cv Ugni blanc were observed, particularly for hexanol, 3-methylbutylacetate, 3-methylbutanol and 3-methylbutyloctanoate. In addition, a combination of SPME with GC–olfactometry was used to provide more detailed information on sensory characteristics of varietal brandies. © 2000 Society of Chemical Industry