Chromatographic determination of phthalic acid esters as an indicator of adulterated cognacs and cognac spirits

Abstract

Based on the study performed, a conclusion was drawn that a system of procedures should be introduced into the practice of arbitration laboratories in order to identify the authenticity of cognacs and cognac spirits. These procedures were exemplified in the identification of diethyl phthalate in cognacs. Factors responsible for the falsely positive detection of diethyl phthalate in cognacs and cognac spirits were revealed. A substance that has a retention time equal to that of diethyl phthalate was identified as monoethyl succinate. As an example, recommendations were given for revealing adulterated cognac samples upon the detection of phthalic acid esters in them (including diethyl phthalate, which is a marker of denaturation). Sources of the contamination of test samples with diethyl phthalate were identified; an algorithm was developed for distinguishing between diethyl phthalate as an impurity component and diethyl phthalate added to an alcohol as a denaturation marker.