Food Chem. 2026 Jun 8;522:149991. doi: 10.1016/j.foodchem.2026.149991. Online ahead of print.
ABSTRACT
Brandy flavor is shaped by complex production processes, yet comprehensive multivariate analyses of these stages remain limited. This study employed flavoromics and chemometrics to characterize the influence of grape variety, micro-region, distillation method, and aging protocol on brandy. HS-SPME-GC-MS and sensory data were analyzed using multivariate models (PCA, PLS-DA) and FDR-corrected univariate analyses. Results showed that representative compounds such as geraniol, ethyl heptanoate, and isoamyl lactate discriminated samples of micro-regions, while grape variety, distillation system, and aging regime generated distinct volatile and sensory patterns. Rather than being treated solely as statistical markers, these compounds were interpreted in relation to precursor differences, process-dependent transfer, and time-dependent chemical evolution. In particular, isoamyl lactate showed persistence from base wine to newmake brandy, whereas aging-related changes in esters and lactones reflected reaction equilibria associated with wood contact and toasting intensity. These findings provide a process-oriented framework for understanding how production variables shape brandy aroma.
PMID:42275714 | DOI:10.1016/j.foodchem.2026.149991
