FIELD: analytical chemistry of organic compounds, wine-making. SUBSTANCE: matrix of 8 sensors for detection of basic components of cognac aroma by way of modification of resonators with sorbent is prepared. Standard and analyzed fluid are injected into detection cell, recording and comparison of results of sorption of standard and tested samples are conducted. Matrix includes 8 sensors which electrodes are modified by sorbents with various affinity to basic components of cognac aroma in optimal mass range 10-20 microgram with sample volume 0.01 cu dm in detection cell. Analytical signals from sensors are recorded in turn in compliance with individual kinetic parameters of interaction of basic components of cognac aroma with 8 sensors: dinonilphatalate, polystyrene, polyethyleneglycol adipinate, triton X-100, propolis, crown ester dicilohaxane-18- crown-6, beeswax, polyehyleneglycol brand PEG-200. Petal patterns of sorption of standard and tested samples are constructed by these signals and alcoholic drink is identified by visual comparison of patterns. Method consists in establishment of identity of " visual images "of bouquet of aroma of cognacs obtained by responses from matrix of piezo- quartz resonators with preliminary modification of their electrodes with sorbents of various nature. EFFECT: proximity and mobility of analysis, simplicity and economy in establishment of facts of cognac adulteration thanks to development of matrix of sensors. 12 dwg, 1 tbl
