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Web of Proceedings - Francis Academic Press
Web of Proceedings - Francis Academic Press

A Study on the Characteristic Aroma of the 'Gongniang No. 1' Brandy

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DOI: 10.25236/isbsbh.2020.014


Jing Liu, Chuan Yang, Qian Mu, Xiaohong Tang, Wenxiao Hu

Corresponding Author

Wenxiao Hu


The aroma components of brandy were analyzed by gas chromatography-mass spectrometry (GC-MS). In the three years, 8 alcohols were found in common among aroma components. The relative contents of iso-amyl alcohol, lauryl alcohol and nerve-blossom tertiary alcohol were relatively high, giving brandy rose and violet flower fragrance. There are 4 kinds of aldehydes in common. Furfural and benzaldehyde give brandy almond fragrance. Luben-violone and ter-damarienone were detected in all three vintages of brandy, giving it a floral and fruitlike flavor. There are two acids in common. There are 28 esters in common, giving brandy its rich aroma of fruit and wine


Gongniang no 1, Brandy, Characteristic aroma