The flavors in the composition of cognacs, with drawn from illegal circulation on the territory of Krasnoyarsk region

The study presents the results of the research on qualitative composition of flavors found in alco- holic beverages in the bottles with ‘cognac’ labels of various brands, with signs of falsification and the samples of unmarked liquids sold as cognac. The study was carried out by gas chromatography methods with using quartz capillary columns: HP-FFAP with a grafted polar phase (polyethylene gly- col modified with nitro-terephthalic acid) and HP- 5MS with a grafted non-polar phase ((5 %-phenyl)- methylpolysiloxane). The components were detect- ed using a flame ionization detector and a mass spectrometric detector. The components were iden- tified by retention indices based on calibration us- ing a calibration mixture and mass spectra com- pared with mass-spectral library NIST14. As a re- sult of conducted research it was found out that the following substances were most often used to imi- tate organoleptic characteristics of cognac prod- ucts: benzaldehyde, benzalkogol, isoamylol, ethyl butyrate, ethyl lactate, eugenol, vanillin, ethylvaniline, syringaldehyde, phenylethanol, ethyl esters of decanoic (capric) and dodecanoic (laurine) acids, methyl anthranilate, methyl methananthranilate...