Determination of non-volatile metabolic profiles and their sensory relevance in different grades of brandy through widely targeted metabolomics

This study investigated the sensory characteristics and non-volatile chemical composition of different grades of brandy using sensory descriptive analysis and widely targeted metabolomics. Significant improvements in sensory attributes, particularly oral sensation-related qualities such as smoothness, sweetness, burn, and astringency, were observed with increasing grade. A total of 682 non-volatile metabolites, dominated by phenolic compounds (44.58%) and lipids (11.88%), were identified. Grade-dependent variations in metabolite composition were revealed, with 164 compounds identified as grade-specific biomarkers. Of these, 112 metabolites were linked to taste perception, including some phenols contributing to bitterness, some saccharides and phenolic esters contributing to sweetness. This study provides a comprehensive chemical profile of brandy's sensory quality and highlights the grade difference in shaping its flavor. • Sensory-metabolomic integration identifies chemicals determining brandy grades. • Non-volatiles differentiate brandy grades and influence sensory quality attributes. • Oak-derived phenolic esters/coumarins enhance sweet/bitter profiles in brandies. • Phenolics, saccharides, and organic acids were correlated with oral sensations. • Metabolomic markers offer a solution for brandy authentication and grading.