Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis

Aroma compounds in two VSOP and two XO brandies were identified by gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) after fractionation. A total of 109 aroma compounds were detected by GC–O in the four brandy samples on DB-wax and HP-5 columns. Aroma extract dilution analysis (AEDA) was further used to identify the most important aroma compounds. Results showed that esters could be the most important aroma compounds, particularly ethyl esters. Various alcohols, aldehydes, acetals, furan derivatives, lactones, and phenolic compounds were also identified. According to flavor dilution (FD) factors, the most significant aroma compounds were 2-methylpropanol, 3-methylbutanol, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, β-damascenone, and trans-β-methyl-γ-octalactone (FD ≥1024). These compounds contributed to fruity, sweet, and coconut-like aromas, with the exception of 2-methylpropanol and 3-methylbutanol, which imparted a fusel note. 1,1-Diethoxyethane and cis-β-methyl-γ-octalactone, with cream- and coconut-like aromas, were the important aroma compounds (FD 1024) in two of the brandies.