Abstract
Linear discriminant analysis of GLC-aromagram data is used to separate several classes of wine distillates, namely cognac, armagnac and brandy. In this paper we demonstrate how this method was used to detect adulteration. The adulteration was confirmed by the presence of ethyl heptanoate and limonene, which are well-known flavour compounds. They were analysed by means of a Purge and Trap headspace technique. Mass spectrometry was used to identify these flavours.
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