가스크로마토그라피에 의한 브랜디의 성분분석 = The analysis of components in brandy by gas chromatography

다국어 초록 (Multilingual Abstract)

Freshly distilled whiskies usually have unpleasant odors and it is needed to store in oak casks for some years to modify their aroma to a pleasant and agreeable one. The aroma of alcoholic beverage is composed of several hundreds of individual aroma constituents. Among them, the volatile components of alcoholic beverage are very important for the quality of these products. Even the genuineness of a product can be established with the information of volatile constituents.
The minor components of aroma and flavor materials were separated and identified by gas chromatography and mass spectrometry using AT-Wax capillary column. The studied alcoholic beverage consisted of 5 brands of brandy. After analyzing aroma components in each sample directly by Gas Chromatography using dl-2-pentane and methyl carprate as internal standards, following results were found.
The contents of isoamyl alcohol ranged from 64 to 74%, isobutylalcohol 18 to 23%, n-propanol 5 to 9%, b-phenetnyl alcohol 0.6 to 1.3% brandies. The ratio of isoamyl alcohol versus isobutyl alcohol was slightly different depending on the sources of manufacturing. In brandy, the contents of higher alcohol was well consistent with its grade, the highest concentration was shown in grade XO, higher in grade Napoleon and high in grade VSOP.