Avaliação multivariada da composição fenólica de cachaças envelhecidas em diferentes barris de madeira

Abstract

ResumoEste estudo objetivou avaliar a composição fenólica de cachaças envelhecidas em barris construídos de carvalho, jequitibá, castanheira, amburana, bálsamo, jatobá e louro-canela, empregando Análise de Componentes Principais (ACP). Os teores de compostos fenólicos foram centrados na média e submetidos à ACP. Os resultados indicaram que a cachaça envelhecida em castanheira (36 meses), carvalho (48 meses) e louro-canela diferiram das demais por possuirem um elevado teor de ácido gálico, ácido elágico e eugenol, respectivamente. As amostras envelhecidas em amburana (48 meses), bálsamo (36 e 48 meses), jequitibá, carvalho (24 e 36 meses) e jatobá apresentaram características semelhantes entre si, destacando a importância da análise ACP para mostrar o efeito do tipo de madeira sobre a composição fenólica de cachaça envelhecida.Palavras-chave adicionais: cachaça; fenóis; madeira. AbstractThis study sought to evaluate the phenolic composition of cachaças aged in barrels constructed of oak, jequitibá, chestnut, amburana, balm, bay and cinnamon jatoba employing Principal Component Analysis (PCA). The levels of phenolic compounds were centered on the mean and subjected to ACP. The results indicated that the cachaça aged in chestnut (36 months), oak (48 months) cinnamon and bay differed from the others by possessing a higher content of gallic acid, ellagic acid and eugenol, respectively. The samples aged in amburana (48 months), balsam (36 and 48 months), jequitibá, oak (24 and 36 months) and jatoba showed characteristics similar to one another, highlighting the importance of the ACP analysis to show the effect of the type of wood on the phenolic composition of aged cachaça.Additional keywords: cachaça; phenols; wood. IntroduçãoA aguardente de cana é uma bebida fermentodestilada largamente consumida no País. Estima-se que sua produção seja de aproximadamente 1,5 bilhão de litros/ano, sendo o volume exportado representado por apenas 1% da produção (CARDOSO, 2006). Na busca por novos mercados, produtores têm procurado cada vez mais formas alternativas para agregar valor ao produto, sendo que o envelhecimento tem-se tornado uma prática comum durante o processo de produção da bebida.Os recipientes utilizados para o envelhecimento são os barris e tonéis de madeira, que atuam como uma membrana semipermeável, permitindo a passagem de vapores de álcool e água, que ocorre em função das condições de umidade relativa e da temperatura do local de armazenamento.No envelhecimento da bebida, a madeira sofre degradação pela ação do álcool e da água.

Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content, phenol composition, colour intensity and dry extrac

“…These values are acceptable (32,33) and are close to those obtained by Aquino et al The predominance of certain phenolic compounds was observed in the beverage stored in each type of cask: a predominance of vanillic acid, coumarin and 4methylumbelliferone in the cachaça stored in the amburana cask; a predominance of gallic acid, phenol, syringic acid and syringaldehyde in the balsam cask; a predominance of gallic acid, vanillic acid and syringaldehyde in the oak cask; a predominance of gallic acid and syringaldehyde in the jatoba cask; and a predominance of vanillin and syringic acid in the cachaça stored in the peroba cask. These predominances corroborate some studies found in the literature, but they do not corroborate others (6,8,13,14,31,37). Dias et al (8) showed that ellagic acid and vanillic acid predominated in cachaça stored in oak barrels after six months of aging; vanillin and ellagic acid predominated in a balsam barrel; vanillic acid and sinapaldeído predominated in the amburana barrel; and coniferaldehyde predominated in the jatoba barrel.…”

“…The predominance of certain phenolic compounds was observed in the beverage stored in each type of cask: a predominance of vanillic acid, coumarin and 4‐methylumbelliferone in the cachaça stored in the amburana cask; a predominance of gallic acid, phenol, syringic acid and syringaldehyde in the balsam cask; a predominance of gallic acid, vanillic acid and syringaldehyde in the oak cask; a predominance of gallic acid and syringaldehyde in the jatoba cask; and a predominance of vanillin and syringic acid in the cachaça stored in the peroba cask. These predominances corroborate some studies found in the literature, but they do not corroborate others . Dias et al .…”

A fast and low‐cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classification

“…[9][10][11][12][13] A brief description of works that present the separation of aged cachaças by the wood used in the maturation process using different analytical and chemometric methods is shown in Table 1. [14][15][16][17][18][19][20][21][22][23] The following unsupervised exploratory methods: principal component analysis (PCA) and hierarchical cluster analysis have been used in combination with high-performance liquid chromatography coupled with diode array detection, 15,18,20 sensorial analysis, 21 electrospray ionization mass spectrometry, 22 and electronic spectroscopy. 23 Supervised classification methods have also been used: Rodrigues and co-workers presented models using artificial neural networks, k-nearest neighbor, linear discriminant analysis, quadratic discriminant analysis, multilayer perceptron, and support vector machine coupled to a computer vision system and chemical information, obtaining accuracy up to 100%.…”

“…The complexity of cachaça obtained after the aging process in different woods makes it an attractive field of study 9‐13 . A brief description of works that present the separation of aged cachaças by the wood used in the maturation process using different analytical and chemometric methods is shown in Table 1 14‐23 …”