Abstract:

A method for the preparation of volatile compounds in Changyu XO brandy was established. The volatile compounds were extracted using liquid-liquid extraction and then were separated into two fractions, namely, the acidic/water-soluble fraction and the neutral/basic fraction. The neutral/basic fraction was furthermore separated into 4 fractions using silica gel normal phase chromatography, and each fraction was then concentrated and analyzed using gas chromatography-mass spectrometry (GC-MS). In comparison with the pure standards and the retention indices (RIs) reported in the literature, a total of 302 volatile compounds were identified in Changyu XO brandy, including 30 alcohols, 35 aldehydes and ketones, 20 carboxylic acids, 104 esters, 24 substituted benzenes and derivatives, 14 phenolic derivatives, 14 acetals, 16 furan derivatives, 22 terpenic and norisoprenoidic derivatives and 23 others. It was demonstrated that this method of preparation was effective for the separation and concentration of volatile compounds in Changyu XO brandy.

Key words: brandy , identification, volatile compounds, gas chromatography-mass spectrometry (GC-MS)