Application of GC/MS method for the identification of brandies and cognacs

Abstract

Chromatographic profiles and mass spectrometric data for more than forty various types of brandies, cognacs and armagnacs were obtained using gas chromatography coupled with mass spectrometry (GC/MS). Twenty-three characteristic compounds were identified by means of mass spectral libraries and integrated using selected m/z ratios. Some indexes related to consumer properties of drinks were calculated. The quality and the origin of examined brandies were evaluated using the GC/MS data.