Determination of non-volatile metabolic profiles and their sensory relevance in different grades of brandy through widely targeted metabolomics

This study investigated the sensory characteristics and non-volatile chemical composition of different grades of brandy using sensory descriptive analysis and widely targeted metabolomics. Significant improvements in sensory attributes, particularly oral sensation-related qualities such as smoothness, sweetness, burn, and astringency, were observed with increasing grade. A total of 682 non-volatile metabolites, dominated by phenolic compounds (44.58%) and lipids (11.88%), were identified. Grade-dependent variations in metabolite composition were revealed, with 164 compounds identified as grade-specific biomarkers. Of these, 112 metabolites were linked to taste perception, including some phenols contributing to bitterness, some saccharides and phenolic esters contributing to sweetness. This study provides a comprehensive chemical profile of brandy's sensory quality and highlights the grade difference in shaping its flavor.