Calvados is an apple-brandy of Normandy (France). Mashed apples are fermented to obtain cider and then distilled to give the young spirit.
Spirit aromas are a subtle balance of various volatile compounds belonging to different chemical classes, having different chemical functionalities and consequently various polarities. They may be acetals, aldehydes, alcohols, carboxylic acids, ketones and phenolic derivatives. In Calvados, esters with fruity descriptors are believed to improve the quality, while carboxylic acids with "rancid, sweat" notes are supposed to decrease the quality.
The aromatic composition can be determined using two techniques, gas chromatography coupled to mass spectrometry (GC–MS) to determine the volatile composition and gas chromatography coupled to olfactometry (GC–O) to determine the corresponding odours.
Author(s):
Jérôme Ledauphin , Naza Lahoutifard , Andrew Gooley
Journal:
LCGC Europe, 02 December 2007
Copyright:
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