Application of chromatographic methods to the determination of cognac quality indicators


Gas and liquid chromatography methods were used to study 11 cognac samples; the analytical data were compared with the organoleptic control of the samples. The presence of triacetin and glycerol, an increased concentration of vanillin, and a high sucrose content should be considered as criteria for the possible adulteration of production.

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Correspondence to N. N. Sarvarova.

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Original Russian Text © N.N. Sarvarova, Yu.A. Cherkashina, M.I. Evgen’ev, 2011, published in Zhurnal Analiticheskoi Khimii, 2011, Vol. 66, No. 12, pp. 1307–1312.

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Sarvarova, N.N., Cherkashina, Y.A. & Evgen’ev, M.I. Application of chromatographic methods to the determination of cognac quality indicators. J Anal Chem 66, 1190–1195 (2011).

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  • identification
  • alcohol products
  • cognac
  • adulteration