A research on the volatile compounds of Turkish brandies

In this study, general composition and main volatile compounds of brandies being produced in Turkey and a French Cognac taken as a reference have been determined and the appropriateness of these drinks to the Turkish Food Codex have been investigated thoroughly. The analysis of methyl alcohol and volatile compounds of these drinks have been done according to gas chromotography-FID and the European Communities Referance Method. Flavor profile analyses and preferance test are used as sensory analyses.According to the results, the amounts of methyl alcohol between 40.98 and 65.87g/hl mA, the amounts of total higher alcohol between 263.56 and 483.15 g/hl mA, the amounts of total ester between 40.44 and 53.29 g/hl mA, the amount of total aldehyde between 34.58 and 52.42g/hl mA and the amount of total volatile compounds between 427.55 and 614.5g/hl mA have been found. In respect to the amount of their alcohol, methyl alcohol and the amount of total volatile substances; it has been determined that the brandies are appropriate to Turkish Food Codex Distilled Alcoholic Drinks Notification. It has been established that the amount of methanol and aldehyde of French Cognac is lower and higher alcohol, aromatic active ester and total volatile compounds are higher than Turkish brandies. Because of all these properties, French Cognac is of better quality compared with others. Sensory evaluation revealed that French Cognac among all the samples and Truva among Turkish brandies were the most preferred samples.