Characterization of the aromatic profile of the Quebranta variety of Peruvian pisco by gas chromatography–olfactometry and chemical analysis
2012; Wiley; Volume: 27; Issue: 4 Linguagem: Inglês
10.1002/ffj.3105
ISSN1099-1026
AutoresJuan Cacho, Laura Culleré, Liliana Moncayo, Juan Carlos Palma, Vicente Ferreira,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoABSTRACT Twenty‐one commercial pisco samples made with Quebranta grapes from four different geographical areas in Peru have been evaluated by gas chromatography–olfactometry (GC‐O) and chemical quantitative analysis. The GC‐O study revealed that the Peruvian pisco from the Quebranta grape variety has a relatively simple aroma profile formed by 22 odorants, all of which could be identified. Most of the odorants are fermentation related, while guaiacol, β ‐damascenone, geraniol and linalool come from the grape. The chemical analysis of the volatiles of these samples has shown a volatile profile quite typical of a wine distillate, with not very high but perceptible levels of linalool and β ‐damascenone (up to 46 µg/l). Some of the samples contained also very high levels of β ‐phenylethyl acetate and β ‐phenylethanol (up to 13 mg/l and 72 mg/l, respectively), which arises as key aroma compounds potentially responsible for deep sensory differences between samples. In fact, the differential sensory character of piscos from the Moquegua region can be explained by the lowest levels of β ‐phenylethyl acetate, β ‐phenylethanol, β ‐damascenone and linalool and also by the highest level of ethyl acetate. In general, differences linked to the geographical area are not very big, although results suggest that the difference could be enough for classification. Copyright © 2012 John Wiley & Sons, Ltd.
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