Identification, quantitation and organoleptic contributions of furan compounds in brandy

Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different extraction methods combined with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry. Threshold deter-mination and omission experiments were carried out to verify their organoleptic contribution. Liquid-liquid extraction using dichloromethane was found to be the optimal extraction method. A total of 21 furan com-pounds were identified, in which 5 were detected in brandy for the first time. Our quantitative results showed a positive correlation between the furan compound content and the aging time. Among them, ethyl 5-oxotetrahy-dro-2-furancarboxylate exhibited a very high odor activity value (1.64 < OAV < 179.53) and smoky aroma. Omission tests showed that the three furan compounds with an OAV > 1 made a significant difference to brandy. These findings bring a new perspective to the sensory and chemical characteristics of brandy.

Automated summary

In this study, three different extraction methods combined with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry were employed to identify and quantify furan compounds in brandy. Liquid-liquid extraction using dichloromethane was found to be the optimal method. A total of 21 furan compounds were identified, including 5 that were detected in brandy for the first time. Quantitative results showed a positive correlation between furan compound content and aging time. Certain furan compounds with high odor activity values were found to significantly impact the sensory characteristics of brandy. These findings provide a new perspective on the sensory and chemical characteristics of brandy.