Effect of organic compounds on cognac sensory profile
Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring...
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Kemerovo State University
2021
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oai:doaj.org-article:91e2d60d3940490d873ecd5c8f1c18092021-11-19T04:02:56ZEffect of organic compounds on cognac sensory profile2308-40572310-959910.21603/2308-4057-2021-2-244-253https://doaj.org/article/91e2d60d3940490d873ecd5c8f1c18092021-11-01T00:00:00Zhttp://jfrm.ru/en/issues/1879/1903/https://doaj.org/toc/2308-4057https://doaj.org/toc/2310-9599Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity. Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software. Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time. Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.Mikhail N. EliseevIrina N. GribkovaOlga A. KosarevaOlga M. AlexeyevaKemerovo State Universityarticlesensory profilecognacorganic compoundsfatty alcoholsethersvolatile compoundspolyphenolic compoundsdescriptorsFood processing and manufactureTP368-456ENFoods and Raw Materials, Vol 9, Iss 2, Pp 244-253 (2021) |
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DOAJ |
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DOAJ |
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EN |
| topic |
sensory profile cognac organic compounds fatty alcohols ethers volatile compounds polyphenolic compounds descriptors Food processing and manufacture TP368-456 |
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sensory profile cognac organic compounds fatty alcohols ethers volatile compounds polyphenolic compounds descriptors Food processing and manufacture TP368-456 Mikhail N. Eliseev Irina N. Gribkova Olga A. Kosareva Olga M. Alexeyeva Effect of organic compounds on cognac sensory profile |
| description |
Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity.
Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software.
Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time.
Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors. |
| format |
article |
| author |
Mikhail N. Eliseev Irina N. Gribkova Olga A. Kosareva Olga M. Alexeyeva |
| author_facet |
Mikhail N. Eliseev Irina N. Gribkova Olga A. Kosareva Olga M. Alexeyeva |
| author_sort |
Mikhail N. Eliseev |
| title |
Effect of organic compounds on cognac sensory profile |
| title_short |
Effect of organic compounds on cognac sensory profile |
| title_full |
Effect of organic compounds on cognac sensory profile |
| title_fullStr |
Effect of organic compounds on cognac sensory profile |
| title_full_unstemmed |
Effect of organic compounds on cognac sensory profile |
| title_sort |
effect of organic compounds on cognac sensory profile |
| publisher |
Kemerovo State University |
| publishDate |
2021 |
| url |
https://doaj.org/article/91e2d60d3940490d873ecd5c8f1c1809 |
| work_keys_str_mv |
AT mikhailneliseev effectoforganiccompoundsoncognacsensoryprofile AT irinangribkova effectoforganiccompoundsoncognacsensoryprofile AT olgaakosareva effectoforganiccompoundsoncognacsensoryprofile AT olgamalexeyeva effectoforganiccompoundsoncognacsensoryprofile |
| _version_ |
1718420507708096512 |