The Identification of Aroma-Active Compounds in Slovak Brandies Using GC-Sniffing, GC–MS and Sensory Evaluation

Aroma-active volatile organic compounds (VOCs) present in brandies produced in the Slovak Republic have been identified by gas chromatography–olfactometry (GC–O) and GC–MS. GC–O data treatment was based on a concept of detection frequency. Direct injection of samples was used due to its simplicity and the fact that determined composition is that of the original samples. This is especially important for correlation of results obtained by sensory evaluation and gas chromatographic measurements. Among 200 organic compounds found by GC only 71 showed olfactive properties at the given concentration levels. In order to identify aroma-active substances, linear retention indices (LRI) have been calculated and compared with available LRI libraries. The most aroma-active compounds have been found in samples of Frucon brandy, while Vinovica showed their minimal content. The results obtained by gas chromatography have been compared with sensory evaluation of brandy odor.