Fatty acid profile and glycerol concentration in<i>cachaças</i>aged in different wood barrels

Bortoletto, Aline Marques; Corrêa, Ana Carolina; Alcarde, André Ricardo

doi:10.1002/jib.313

Cited by 11 publications

(10 citation statements)

References 22 publications

(33 reference statements)

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“…The different types of raw material and the types of fermentation and distillation employed in the production of the spirits might have contributed to the low concentrations of this compound. Bortoletto et al (2016) evaluated the glycerol content in cachac ¸as aged in different types of wood casks and found average glycerol concentrations of 15.73 mg L -1 in aged cachac ¸as and 1.39 mg L -1 in a newly distilled cachac ¸a that was employed as a control. They observed a lower concentration of this compound in the recently distilled cachac ¸a than in the aged spirits, possibly because of reactions that occurred during aging that led to the increase in the concentration of this compound.…”

Section: Resultsmentioning

confidence: 99%

“…Glycerol was determined by the colorimetric method used by Amerine and Ough (1980) and by Bortoletto et al (2016), in which spectrophotometric measurements were performed at 410 nm. The method is based on the oxidation of glycerol by periodate ions to form formaldehyde, which reacts with acetylacetone in ammoniacal medium to form 3,5-diacetyl-1,4-dihydrolutidine, a yellow substance.…”

Section: Quantification Of Glycerolmentioning

confidence: 99%

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Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

et al. 2019

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Distilled spirits, in addition to satisfying the legal requirements with respect to its composition, must possess a sensorial quality capable of satisfying its consumers. The present work describes the analysis of volatile compounds, trace elements and glycerol in thirteen samples of Mozambican spirits collected in different regions of the country. Extraction of volatile components was a accomplished using the headspace SPME technique, the quantification of glycerol was achieved by UV/Vis spectroscopy and the determination of trace elements by atomic absorption spectrometry. Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were the predominant compounds found in the different samples, contributing to the characteristics and aroma of the beverages. As for glycerol, concentrations below 5 mg L -1 were observed in all the samples studied. The samples were found to be contaminated by metals such as copper, lead and zinc. In addition, the results provided information on the quality of Mozambican spirits regarding some aspects related to the determination of metals and glycerol. This information might stimulate producers to be more attentive to the conditions of production and the risks involved in achieving good quality spirits.

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Section: Resultsmentioning

confidence: 99%

Section: Quantification Of Glycerolmentioning

confidence: 99%

Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

et al. 2019

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“…(2020) and Bortoletto et al. (2016). The method consists of the oxidation of glycerol by metaperiodate to form formaldehyde, which is then condensed with acetylacetone and ammonia to yield a colored complex.…”

Section: Methodsmentioning

confidence: 96%

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Alvarenga

Machado

Barbosa

et al. 2023

Journal of Food Science

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Acrolein is a toxic aldehyde that can be present in various beverages, such as cachaça and other distilled spirits from sugarcane. The objective of this work was to detect and quantify acrolein in samples of cachaça produced by different processes in all regions of Brazil and to evaluate the possible routes of formation of this contaminant from the correlation with other secondary compounds present in the beverage using principal component analysis. Approximately 27.0% of the samples analyzed were outside the limit established by Brazilian legislation for this contaminant, with an average acrolein concentration of 14.01 mg 100 mL −1 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL −1 aa. After selecting the variables that most closely correlated with the presence of acrolein in beverages, a positive correlation was found with the presence of butan-2-ol, propan-1-ol and volatile acids, and a slight correlation with the presence of phenolic compounds. Therefore, the presence of acrolein in cachaça can be associated with contamination of the fermentation must by bacteria of the genus Lactobacillus, as a result of the chemical degradation and enzymatic conversion of the glycerol produced during fermentation.

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“…[5][6][7][8] The complexity of cachaça obtained after the aging process in different woods makes it an attractive field of study. [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.…”

Section: Introductionmentioning

confidence: 99%

“…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 …”

Section: Introductionmentioning

confidence: 99%

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

Silveira

Barbeira

2022

J Sci Food Agric

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BACKGROUND: Cachaça is the distilled beverage typical of Brazil and can be subjected to the aging process in wooden barrels. In addition to oak barrels, cachaça is also aged in barrels of different Brazilian native woods, resulting in a wide variety of its sensory characteristics. In this work, 172 cachaças aged in bálsamo, jequitibá, oak, and umburana barrels were analyzed by synchronous fluorescence spectroscopy and by the classification methods of principal component analysis and partial least squares discriminant analysis. Spectra were preprocessed by the first derivative by Savitzky-Golay smoothing, using a filter width and polynomial order determined through face-centered central composite designs. Multivariate analysis was realized using the spectra recorded at different wavelength differences, and models were compared by the classification errors in the test sets. RESULTS:The principal component analysis applied to the synchronous fluorescence spectra presented a tendency of separation by the wood used in the aging process, and the partial least squares discriminant analysis model constructed using the fluorescence spectra recorded at a wavelength difference of 30 nm provided better performance parameters (efficiency 91-97%, sensitivity 81-100%, and specificity 91-100%).CONCLUSION: Synchronous fluorescence spectroscopy offers a promising approach for the classification of cachaças aged in bálsamo, oak, jequitibá, and umburana barrels, and the discriminant model can be used for routine analysis as a screening method.

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Fatty acid profile and glycerol concentration incachaçasaged in different wood barrels

Cited by 11 publications

References 22 publications

Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

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

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