Flavor Components in Cognac |
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| Authors: | J. SCHAEFER R. TIMMER |
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| Affiliation: | Central Institute for Nutrition and Food Research TNO Zeist, The Netherlands;"Naarden" Research Department, Naarden, The Netherlands |
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| Abstract: | SUMMARY: Flavor components of a genuine cognac were identified by means of CGLC/MS. The complex extract was fractionated on a packed column preceding further separation on a capillary column. The identification of fatty acids, phenolic acids and some of the carbonyl compounds was achieved by other chromatographic methods. 81 components, of which 24 have not previously been reported in cognac and other grape brandies, were identified. |
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