Evolution of Aromatic and Furanic Congeners in the Maturation of Cider Brandy:  A Contribution to Its Characterization

Abstract

A reliable HPLC method is described for determining aromatic and furanic congeners in cider brandies obtained from different kinds of cider (two technologies) and aged in American oak barrels. Except for 4-hydroxybenzaldehyde, the aging factor significantly influenced the concentration of benzoic acids, cinnamic acids, benzaldehydes, cinnamaldehydes, and furanoids, promoting an increase of these substances during aging; however, the technology factor only influenced the furfural content, a higher level of this furanic compound being detected when cider obtained from apple juice concentrate is employed for the making of spirits. The application of cluster and factor analyses allowed the classification of the distillates on the basis of the raw material and aging time. Keywords: Aromatic; furanic; cider brandy; HPLC