Chemists have distinguished aged cognac from a young

French chemists have identified distinctive features of the aroma of aged cognac in 1982 from the younger drink 2011. By chromatographic methods and expert snuff takers, the authors were able to notice the increased concentration of odorous mono – and sesquiterpenes in the most aged cognacs. The results of a study published in the journal Journal of Agricultural and Food Chemistry.

The taste of brandy distinctive characteristics in the process of aging in oak barrels. With this storage for over 30 years, as a result of the extraction of substances from material barrels, evaporation of ethyl alcohol and the occurrence of various chemical reactions in the distillate appear woody, spicy and balsamic notes. To date, studies of the composition of old cognac and its changes over time is very small compared to the number of works on the analysis of the composition of fresh servings of the drink.

Fanny Thibault (Thibaud Fannie) with colleagues from the University of Bordeaux chromatographic methods divided substances in cognac 1982, 1998 and 2011 and identified the volatile components, responsible for the peculiar taste and smell of the vintage brandy. Using high-performance liquid chromatography , scientists have divided the multicomponent mixture of 50 factions, some of which are then analyzed by a combination of methods of olfactometry and gas chromatography with mass spectrometric detection. 23 expert on the smell determined the most aromatic fraction, the composition of which was determined subsequently by gas chromatography.

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