Effect of Oak Chip Aging on the Flavor of Persimmon Brandy

Mopan persimmon brandy with an alcohol content of 42% (V/V), prepared by fermentation and distillation, was aged after being added with 5–20 g/L of Chinese-made moderately roasted oak chips. The volatile and non-volatile components of persimmon brandy were analyzed by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS), the total phenol content and antioxidant activity were determined, and sensory evaluation was also performed. The results showed that a total of 33 volatile components were identified by GC-MS, among which the major components were ethyl acetate, ethyl decanoate, and ethyl laurate. The content of volatile components was the highest upon the addition of 10 g/L of oak chips. The results of LC-MS showed that the number of nonvolatile substances increased by 183 after aging. The total phenol content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity increased with increasing addition of oak chips, but was basically stable after 90 days of aging. In the sensory evaluation, persimmon brandy with 15 g/L of oak chip scored the highest (72.5 points). © 2023 Chinese Chamber of Commerce. All rights reserved.