Influence of Aging Factors on the Furanic Aldehyde Contents of Matured Brandies: Aging Markers

Abstract

Appropriate statistical techniques were used to study the influence of different aging conditions on the furanic aldehyde contents of a number of brandies. Some of these conditions (presence or absence of caramel, wood type, state of the barrel, length of maturation) affected the concentrations of furfural and 5-(hydroxymethyl)furfural in the distillate, and these compounds cannot therefore be taken as aging markers. Keywords: Furfural; 5-(hydroxymethyl)furfural; brandies; aging markers