24 results match your criteria cognac samples

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Methyl salicylate, a grape and wine chemical marker and sensory contributor in wines elaborated from grapes affected or not by cryptogamic diseases.

Food Chem 2021 Oct 15;360:130120. Epub 2021 May 15.

Univ. Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France. Electronic address:

Methyl salicylate (MeSA) is a plant metabolite that induces plant defence resistance and an odorous volatile compound presenting green nuances. This volatile compound was shown to be present in wine samples, sometimes at concentrations above its olfactory detection threshold. MeSA is localized in grapes, particularly in the skins and stems, and is extracted during red wine vinification. Read More

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October 2021

Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits.

J Agric Food Chem 2021 Apr 8;69(15):4509-4517. Epub 2021 Apr 8.

Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France.

The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11. Read More

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Impact of Music on Working Memory in Rwanda.

Front Psychol 2020 28;11:774. Epub 2020 Apr 28.

Groupe de Recherche CogNAC, Département de Psychologie, Université du Québec à Trois-Rivières, Trois-Rivières, Québec, QC, Canada.

Previous research shows that listening to pleasant, stimulating and familiar music is likely to improve working memory performance. The benefits of music on cognition have been widely studied in Western populations, but not in other cultures. The purpose of this study was to explore the impact of music on working memory in a non-Western sociocultural context: Rwanda. Read More

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Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines.

Food Chem 2020 Feb 5;305:125486. Epub 2019 Sep 5.

Université de Bordeaux, Unité de recherche OEnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon cedex, France; Seguin Moreau Cooperage, ZI Merpins, 16103 Cognac, France.

The formation of 3-methyl-2,4-nonanedione (MND) during red wine aging can contribute to the premature evolution of aroma, characterized by the loss of fresh fruit and development of dried fruit flavors. The identification of two new hydroxy ketones, 2-hydroxy-3-methylnonan-4-one (syn- and anti-ketol diastereoisomers) and 3-hydroxy-3-methyl-2,4-nonanedione (HMND), prompted the investigation of the precursors and pathways through which MND is produced and evolves. An HS-SPME-GC-MS method was optimized for their quantitation in numerous must and wine samples, providing insight into the evolution of MND, HMND, and ketols through alcoholic fermentation and wine aging. Read More

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February 2020

Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment.

J Nat Prod 2019 02 28;82(2):265-275. Epub 2019 Jan 28.

Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France.

Eight new triterpenoids (1-8), the known genin (9), and two known functionalized triterpenoids (10 and 11) were isolated from a Quercus petraea heartwood extract. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in a non-oaked wine on the pure compounds 1-11. Read More

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February 2019

Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol.

Molecules 2018 Dec 30;24(1). Epub 2018 Dec 30.

Unité de recherche Œnologie, EA 4577, USC 1366 INRA, Université de Bordeaux, ISVV, 33882 Villenave d'Ornon, France.

During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste. To evaluate the impact of lignans in spirits, a targeted screening of 11 compounds was set up and served to validate their presence in this matrix, implying their release by oak wood during aging. Read More

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December 2018

Changes in the Chemical Composition of Plum Distillate During Maturation with Oak Chips under Different Conditions.

Food Technol Biotechnol 2017 Sep;55(3):333-359

Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173,
PL-90-924 Lodz, Poland.

This study investigates the effect of ageing on the qualitative and quantitative composition of plum distillate in contact with oak wood chips. Maturation was performed with lightly toasted French oak ( and ) chips or oak chips made from fragments of empty barrels that had been used for ageing cognac. The effects of oak chip dose, process temperature, ageing system (static or circulatory) and ultrasound treatment were assessed. Read More

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September 2017

Evolution of Volatile Compounds during the Distillation of Cognac Spirit.

J Agric Food Chem 2017 Sep 25;65(35):7736-7748. Epub 2017 Aug 25.

UMR 1145 Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay , 1 av. des Olympiades, F-91300 Massy, France.

Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, in particular, on volatile compounds specifically produced by chemical reactions during the distillation of Cognac wine spirit, traditionally conducted in two steps with charentais pot stills. The aim of this study was to characterize these volatile compounds formed during distillation. Read More

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September 2017

[Diagnostic and therapeutic contribution of microbiological analysis in severe microbial keratitis at Reims University Hospital between 2012 and 2014].

J Fr Ophtalmol 2017 Jan 15;40(1):8-16. Epub 2016 Dec 15.

Service d'ophtalmologie, hôpital Robert-Debré, CHU de Reims, rue du Général-Koenig, 51090 Reims, France.

Purpose: To investigate the contribution of microbial analysis in the diagnosis and management of severe microbial keratitis.

Material And Method: This is a monocentric retrospective study at the University Hospital of Reims from January 2012 to December 2014. Corneal scrapings with infectious keratitis were subjected to routine bacterial and fungal culture. Read More

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January 2017

Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits.

Food Chem 2016 Jul 4;203:41-48. Epub 2016 Feb 4.

Univ. Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France.

A SPME-GC-MS method was adapted and validated in order to quantify 5 megastigmatrienones and related odorous compounds from oak wood: guaiacol, cis-whisky lactone, trans-whisky lactone, γ-nonalactone, eugenol, vanillin, and acetovanillone in a single run. The five megastigmatrienone isomers (tabanones) were quantified, for the first time, in Cognac, Armagnac and rum, as contributors to tobacco-like aromas. Spirits aged in oak barrels contain higher amounts, but megastigmatrienones are also present in freshly-distilled spirits. Read More

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Optimal detection of cholinesterase activity in biological samples: modifications to the standard Ellman's assay.

Anal Biochem 2014 Oct 12;462:67-75. Epub 2014 Jun 12.

Department of Pharmacology and Toxicology, Faculty of Pharmacy, Comenius University in Bratislava, Slovakia; Biomedical Research Centre, University Hospital Hradec Kralove, Sokolska 581, 500 05 Hradec Kralove, Czech Republic. Electronic address:

Ellman's assay is the most commonly used method to measure cholinesterase activity. It is cheap, fast, and reliable, but it has limitations when used for biological samples. The problems arise from 5,5-dithiobis(2-nitrobenzoic acid) (DTNB), which is unstable, interacts with free sulfhydryl groups in the sample, and may affect cholinesterase activity. Read More

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October 2014

In vivo O-Space imaging with a dedicated 12 cm Z2 insert coil on a human 3T scanner using phase map calibration.

Magn Reson Med 2013 Feb 14;69(2):444-55. Epub 2012 May 14.

Department of Biomedical Engineering, Yale University, New Haven, Connecticut 06520, USA.

Recently, spatial encoding with nonlinear magnetic fields has drawn attention for its potential to achieve faster gradient switching within safety limits, tailored resolution in regions of interest, and improved parallel imaging using encoding fields that complement the sensitivity profiles of radio frequency receive arrays. Proposed methods can broadly be divided into those that use phase encoding (Cartesian-trajectory PatLoc and COGNAC) and those that acquire nonlinear projections (O-Space, Null space imaging, radial PatLoc, and 4D-RIO). Nonlinear projection data are most often reconstructed with iterative algorithms that backproject data using the full encoding matrix. Read More

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February 2013

Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA.

J Agric Food Chem 2010 Jul;58(13):7782-93

Equipe de Recherche en Physico-Chimie et Biotechnologies (ERPCB-EA3914), IUT-UFR Sciences, Université de Caen - Basse-Normandie, 14032 Caen Cedex, France.

A total of 207 volatile compounds were identified in extracts of four French labeled brandies: Armagnac, Cognac, Calvados, and Mirabelle. Relative levels of all components were determined using GC-MS after integration of a selected peak of the mass spectrum of each. Each type of brandy could be clearly discriminated using PLS-DA statistical analyses based on these levels. Read More

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High dose of red wine elicits enhanced inhibition of fibrinolysis.

Eur J Cardiovasc Prev Rehabil 2009 Apr;16(2):161-3

Department of Clinical Physiology and Nuclear Medicine, Turku University Hospital, Turku, Finland.

Background And Design: The purpose of this randomized controlled cross-over study was to determine the acute effects of high doses of alcoholic beverages on circulating markers related to atherosclerosis and fibrinolysis.

Methods: Twenty-two healthy men consumed a high dose (8.1+/-0. Read More

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Changes in the sotolon content of dry white wines during barrel and bottle aging.

J Agric Food Chem 2008 Apr 29;56(8):2688-93. Epub 2008 Mar 29.

Seguin Moreau France, Z.I. Merpins, B.P. 94, 16103 Cognac, France.

GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5) H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wines was then studied. The sotolon content was highest in dry white wines aged in new barrels without lees, often exceeding the perception threshold (8 microg/L). Read More

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Gas chromatographic determination of N-nitrosamines in beverages following automatic solid-phase extraction.

J Agric Food Chem 2007 Nov 26;55(24):9758-63. Epub 2007 Oct 26.

Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain.

A semiautomatic method for the determination of seven N-nitrosamines in beverages by gas chromatography with nitrogen-phosphorus detection is proposed. Beverage samples are aspirated into a solid-phase extraction module for preconcentration and cleanup. The influence of the experimental conditions was examined by using various sorbents among which LiChrolut EN was found to provide quantitative elution and the highest preconcentration factors of all. Read More

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November 2007

Potential mechanism for Calvados-related oesophageal cancer.

Food Chem Toxicol 2008 Feb 23;46(2):476-9. Epub 2007 Aug 23.

University of Helsinki, Research Unit of Substance Abuse Medicine, Helsinki 00014, Finland.

The old Normandian habit of consumption of hot Calvados is associated with an increased risk of oesophageal cancer compared to other alcoholic beverages. The role of alcohol consumption in the risk of oesophageal cancer is well established. The first metabolite of alcohol, acetaldehyde is a potential local carcinogen in humans. Read More

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February 2008

Assay of glutathione in must and wines using capillary electrophoresis and laser-induced fluorescence detection. Changes in concentration in dry white wines during alcoholic fermentation and aging.

J Chromatogr A 2007 Jan 27;1139(1):130-5. Epub 2006 Nov 27.

SEGUIN MOREAU France, Z.I. Merpins, B.P. 94, 16103 Cognac, France.

Glutathione (GSH) was assayed in must and wine using capillary electrophoresis coupled with laser-induced fluorescence (LIF) detection. Sample preparation involved conjugating thiols with monobromobimane (MBB) in a 2-(N-cyclohexylamino)ethanesulfonic acid [CHES] buffer (179mM). The electrophoretic conditions were 30kV with a capillary length of 105cm from the inlet to the detector (120cm total length) and a 50microm inner diameter. Read More

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January 2007

Gas chromatographic quantification of aliphatic aldehydes in freshly distilled Calvados and Cognac using 3-methylbenzothiazolin-2-one hydrazone as derivative agent.

J Chromatogr A 2006 May 20;1115(1-2):225-32. Epub 2006 Mar 20.

ERPCB, EA 3914, IUT-UFR Sciences, Université de Caen, Basse-Normandie, 6, Bd du Maréchal Juin, F-14032 Caen Cedex, France.

A new precise and sensitive method was used for the quantification of aliphatic aldehydes from C5 to C11 in highly ethanolic beverages such as freshly distilled spirits. Carbonyl compounds were derivatized using 3-methylbenzothiazolin-2-one hydrazone (MBTH) and then separated and detected by gas chromatography-mass spectrometry (GC-MS). Selective mass spectrometric detection of molecular ions of derivatives was performed to obtain a good sensibility (0. Read More

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Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.

J Agric Food Chem 2004 Aug;52(16):5124-34

ERPCB, IUT-UFR Sciences, 6 Boulevard du Maréchal Juin, F-14032 Caen, France.

Gas chromatography coupled with mass spectrometry (GC-MS) using both electron impact and chemical ionization detection modes led to the determination of the volatile composition of two samples of freshly distilled Cognac and two samples of freshly distilled Calvados. A total of 169 volatile compounds were directly identified in dichloromethane extracts obtained by liquid-liquid extraction. Trace compounds present in both spirits were characterized with the help of preparative separations. Read More

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Study of aged cognac using solid-phase microextraction and partial least-squares regression.

J Agric Food Chem 2003 Dec;51(26):7738-42

Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA.

Headspace solid-phase microextraction (SPME) and GC-MS were used to analyze 17 commercial French Cognac brandies (9 young and 8 well-aged, ranging in age from 3 to 55 years). Sixty-four volatiles were chosen on the basis of chromatographic separation and/or known odor importance. Chromatographic peaks were manually integrated and the peak area data analyzed using partial least-squares (PLS) regression to study relationships between volatile composition (X variables) and age (Y variable). Read More

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December 2003

Antiradical properties of commercial cognacs assessed by the DPPH(.) test.

J Agric Food Chem 2000 Sep;48(9):4241-5

Dipartimento di Scienze degli Alimenti, University of Udine, Via Marangoni 97, 33100 Udine, Italy.

Antiradical activities of some commercial cognacs were evaluated by the DPPH(*) test. Different mathematical models for the evaluation of the antiradical efficiency of the cognac samples were proposed and discussed. Nonflavonoid phenols were found to be the main substances responsible of the radical scavenging activity of cognacs. Read More

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September 2000

Phenolic constituents, furans, and total antioxidant status of distilled spirits.

J Agric Food Chem 1999 Oct;47(10):3978-85

Department of Laboratory Medicine, Banting Institute, University of Toronto, 100 College Street, Toronto, Ontario, M5G 1L5 Canada.

The concentrations of 11 phenols and 5 furans were measured in 12 categories of distilled spirits by HPLC methodology, together with the total antioxidant status (TAS) of the same beverages. Ellagic acid was the phenol present in highest concentration in all beverages. Moderate amounts of syringaldehyde, syringic acid, and gallic acid, as well as lesser amounts of vanillin and vanillic acid, were measurable in most samples of whiskey, brandy, and rum but were largely undetectable in gin, vodka, liqueurs, and miscellaneous spirits. Read More

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October 1999

Ability to distinguish whisky (uisge beatha) from brandy (cognac).

BMJ 1994 Dec 24-31;309(6970):1686-8

Department of Clinical Epidemiology and Biostatistics, McMaster University, Hamilton, Ontario, Canada.

Objective: To assess ability to distinguish between first rate malt whisky and brandy and between different brands of each.

Design: Crossover with two sessions of 12 blindfold tastings of two whiskies and two brandies before and after supper, repeated not more than seven days later.

Setting: Dundas, Ontario. Read More

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February 1995
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