Brazilian cachaça: “Single shot” typification of fresh alembic and industrial samples via electrospray ionization mass spectrometry fingerprinting

Feasibility of different chemometric techniques to differentiate commercial Brazilian sugarcane spirits based on chemical markers

“…Therefore, PCA was not a suitable tool to assess the samples with respect to the chemical parameters evaluated in this study. These data corroborate the findings obtained by Souza et al (2009) who analyzed 47 samples by using direct infusion electrospray ionization mass spectrometry in the negative mode and concluded that PCA presented no clear separation among cachaças as a function of the geographical region of production.…”

“…In accordance with Souza et al (2009), when the distillation process is performed in alembics, three main fractions are separated on the basis of their alcoholic contents: the head, heart, and tail. The heart fraction presents an alcoholic degree of 38-50% (v/v) and represents approximately 80-85% (v/v) of the total volume of the distilled, and is commonly known as alembic.…”

Comparação do perfil químico entre cachaças de um mesmo vinho destiladas em alambiques e em colunas

“…[9][10][11] Portanto, justificaria a inclusão da informação da procedência no rótulo das aguardentes. Entretanto, todas as amostras analisadas anteriormente retratam as diferenças entre os destilados de alambique e os de coluna, utilizando amostras provenientes da destilação de vinhos diferentes.…”

Chemical Typification of the Sugarcane Spirits Produced in São Paulo State

“…The effect of this production volume and simultaneous market expansion improves cachaça production practices, which leads to tighter quality controls in the chemical and organoleptic qualities of the distillate. As has been observed for cheese, coffee, wines, olive oil, tequila, and orujo (Krivan and others ; Breas and others ; Haswell and Walmsley ; Angerosa and others ; Aparicio ; Manca and others ; Ogrinc and others 2003; Pillonel and others ; García‐Martín and others ; Ceballos‐Magaña and others ), there is growing interest from consumers regarding information on the provenance of Brazilian sugarcane spirits (Fernandes and others ; Galinaro and others ; Reche, and others ; Cardeal and others ; De Souza and others ; Serafim and others ,b; Da Silva and others ; Badotti and others ; Granato and others ; Serafim and Franco ).…”