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1165657 
Journal Article 
Determination of the composition of volatiles in cognac (brandy) by headspace gas chromatography-mass spectrometry 
Panosyan, AG; Mamikonyan, GV; Torosyan, M; Gabrielyan, ES; Mkhitaryan, SA; Tirakyan, MR; Ovanesyan, A 
2001 
1 
Journal of Analytical Chemistry
ISSN: 1061-9348
EISSN: 1608-3199 
56 
10 
945-952 
WOS:000171887400012 
A method for the quantitative determination of easily volatile compounds in cognac (brandy) by headspace gas chromatography-mass spectrometry was developed. Alcohols and carboxylic acid aldehydes, acetals, and ethylates were identified by comparing their mass spectra with those presented in the Wiley database, and by comparing their relative retention times with those of reference materials of the known composition. Detection limits for test compounds ranged from 0.02 to 0.2 mg/L. Statistically valid difference in the concentration of compounds with different aromas or specific odors was demonstrated for cognacs aged for 3, 10, and 20 years. The concentration of cognac-flavored compounds, such as diethylacetal and carboxylic acid esters, for example, ethyl formate, significantly increased with age, whereas the concentration of alcohols (butanols, allyl alcohol, hexenol, and toxic methanol) considerably decreased. Comparison analyses of some Armenian, Moldavian, Georgian, Ukrainian, Russian, Kyrgyz, and French cognacs were carried out. 
• Methanol (Non-Cancer)
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