Uncovering changes in mulberry brandy during artificial aging using flavoromics

The addition of oak chips is one of the basic techniques for artificial aging of brandy, but its effect on mulberry brandy flavor is unknown. In this study, the effect of oak chips addition on the aging of mulberry brandy and the evolution of volatile compounds during the aging process were investigated using flavoromics techniques. The results showed that the 15 g/l oak chips had the highest ethyl acetate content and the highest sensory scores at 30 °C aging conditions, with the tannin and total phenol contents at 233.7 ± 6.4 mg/l and 15.83 ± 1.18 mg/l, respectively. Through Partial least squares discriminant analysis (PLS-DA) and correlation analysis, 12 essential compounds during aging were identified, among which Ethyl acetate, Whiskey lactone, Furfural, and Vanillin also showed a positive correlation with aroma intensity, positively influencing the quality of mulberry brandy, resulting in a richer brandy flavor. The results of the study provide a theoretical basis and reference for the artificial aging technology of mulberry brandy.