STRUCTURE AND REPRESENTATION OF AROMATIC COMPOUNDS OF GRAPE BRANDY PRODUCED FROM MUSCAT TABLE GRAPEVINE (VITIS VINIFERA L.) CULTIVARS

A combined gas chromatographic-mass spectrometric (GC/MS) method was used in this study to detect volatile components of eight samples of grape brandy produced from Muscat table grapevine (Vitis vinifera L.) cultivars. The gas chromatographic-mass spectrometric analysis of the extracts resulted in the identification of 155 components including 64 esters, 35 terpenes, 17 acids, 8 alcohols, 3 aldehydes, 8 ketones, 14 hydrocarbons (alkanes, alkenes and alkenols), 5 acetals and 1 heptanoic acid anhydride. Ethyl esters of C8 – C18 fatty acids and terpenic compounds were considerably more abundant in all grape brandy samples as compared to the other volatile compounds identified.Â