Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound Original Research Article

This work presents a rapid method for dichloromethane extraction of aroma compounds from brandies and aqueous-alcoholic wood extracts, in brandy-like ageing conditions, using ultrasound. The dichloromethane extracts were injected in split mode on a gas chromatographic (GC) system, separated on a DB-WAX capillary column and detected by flame ionisation. The method allowed satisfactory quantification of 37 volatile compounds in brandies (alcohols, esters, acids, furanics, aldehydes and phenols) and 16 volatile compounds in aqueous-alcoholic oak extracts. Linear responses were obtained (0.99–1.00). The repeatability and the detection and quantification limits were also evaluated. The analysis of spiked samples showed that matrix effects do not affect the method performance for the majority of the volatile compounds analysed.