Classification of plum brandies based on phenol and anisole compounds using HPLC

Abstract

This research work was carried out to investigate the content of phenol and anisole compounds of plum brandies using HPLC–diode array detection–fluorescence detection. The phenols and anisoles monitored as minor components in plum brandies can be considered as markers of origin of 30 plum varieties (Prunus domestica L.). Phenols and anisoles were separated with an HPLC gradient system of acetonitrile–water and detected using a DAD at 260 and 280 nm, and fluorescence detector at wavelengths of 280 nm and 320 nm, for excitation and emission, respectively. Two phenols (eugenol, 4-ethylphenol) and three anisoles (4-vinylanisole, 4-allylanisole, 4-propenylanisole) were observed and quantified in plum brandies with different origins. Moreover, quantitative profiles of the eugenol, 4-vinylanisole and 4-ethylphenol showed high diversity between summer and autumn plum brandy samples. The heterogeneity between the different plum brandies was also assessed using principal component analysis and linear discrimination analysis of samples according to harvest time or origins.