Potentiometric Flow Injection Determination of Glycerol in Distilled Spirits

Gervasio, Ana Paula G.; Borges, Eduardo P.; Zagatto, Elias A.G.; Reis, Boaventura F.; Lapa, Rui A. S.; Lima, José L.F.C.

doi:10.1021/jf001417r

Cited by 10 publications

(9 citation statements)

References 8 publications

(9 reference statements)

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“…The presence of glycerol in wines and its sensory contribution to the wine's sweet taste and viscosity are well known . Although pure spirits exhibit low concentrations of glycerol, some researchers have found a particular role for this compound in cachaça and bagaceira , cognac and cognac spirits and sugar cane spirits .…”

Section: Resultsmentioning

confidence: 99%

“…In a Brazilian study, the amount of glycerol in aged and non-aged cachaças was compared and the former exhibited contents were 10-fold higher than the latter (1.75 and 17.5 mg/L) (24). Another study evaluated glycerol content in cachaças and bagaceira (Portuguese spirit), which ranged from 36.3 to 2150 mg/L in cachaça and from 44 to 88 mg/L in bagaceira (22). Characterization of fatty acid profile using GC-MS The fatty acids identified by gas chromatography-mass spectrometry (GC-MS) in aged cachaças are shown in Table 2.…”

Section: Glycerolmentioning

confidence: 99%

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Fatty acid profile and glycerol concentration incachaçasaged in different wood barrels

2016

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The objective of this study was to evaluate the fatty acid profile and glycerol concentration in cachaças aged for 3 years in barrels made from different types of tropical woods and European oak. Glycerol gives body to spirits, whereas the fatty acid profile influences the spirit sensory characteristics. The concentration of these compounds in aged spirits depends on the wood composition. Tropical wood barrels made from amendoim (Pterogyne nitens Tul), araruva (Centrolobium tomentosum), cabreúva (Myrocarpus frondosus), cerejeira (Amburana cearensis), grápia (Apuleia leiocarpa), ipê roxo (Tabebuia heptaphylla), jequitibá (Cariniana estrellensis), jequitibá rosa (Cariniana legalis) and pereira (Platycyamus regnellii), as well as European oak (Quercus petraea), were used in this study. Glycerol concentrations in aged cachaças were measured using colorimetric methods, and fatty acid profiles were determined by GC-MS analysis. The main fatty acids found were propanoic (C3:0), butanoic (C4:0), pentanoic (C5:0), octanoic (C8:0), decanoic (C10:0), dodecanoic (C12:0), hexadecanoic (C16:0), octadecanoic (C18:0) and octadecenoic (C18: 1 9 ) acids. Araruva barrels stood out as the major supplier of C4:0 and cabreúva barrels provided greater amounts of C18:0 to cachaça. Carvalho and araruva barrels conferred more complete fatty acid profiles and higher concentrations of glycerol.

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Section: Resultsmentioning

confidence: 99%

Section: Glycerolmentioning

confidence: 99%

Fatty acid profile and glycerol concentration incachaçasaged in different wood barrels

2016

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“…Conventional potentiometric FIA systems exploit direct measurements of analyte ions using the ISEs [3][4][5][6]. To extend the applications of ISEs in FIA, the indirect sensing mode has been developed based on the complexing [7][8][9] and redox [10][11][12] properties of indicator ions. Many analytes can be indirectly measured by potentiometrically monitoring the reduction of indicator ions which are added in the carrier solution.…”

Section: Introductionmentioning

confidence: 99%

Potentiometric flow injection system for determination of reductants using a polymeric membrane permanganate ion-selective electrode based on current-controlled reagent delivery

Song

Ding

Liang

et al. 2011

Analytica Chimica Acta

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a b s t r a c tA polymeric membrane permanganate-selective electrode has been developed as a current-controlled reagent release system for potentiometric detection of reductants in flow injection analysis. By applying an external current, diffusion of permanganate ions across the polymeric membrane can be controlled precisely. The permanganate ions released at the sample-membrane interface from the inner filling solution of the electrode are consumed by reaction with a reductant in the sample solution thus changing the measured membrane potential, by which the reductant can be sensed potentiometrically. Ascorbate, dopamine and norepinephrine have been employed as the model reductants. Under the optimized conditions, the potential peak heights are proportional to the reductant concentrations in the ranges of 1.0 × 10 −5 to 2.5 × 10 −7 M for ascorbate, of 1.0 × 10 −5 to 5.0 × 10 −7 M for dopamine, and of 1.0 × 10 −5 to 5.0 × 10 −7 M for norepinephrine, respectively with the corresponding detection limits of 7.8 × 10 −8 , 1.0 × 10 −7 and 1.0 × 10 −7 M. The proposed system has been successfully applied to the determination of reductants in pharmaceutical preparations and vegetables, and the results agree well with those of iodimetric analysis.

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“…Em decorrência do elevado ponto de ebulição do glicerol (290°), são encontradas concentrações diminutas desse composto em bebidas alcoólicas destiladas em relação a bebidas fermentadas, como o vinho [30,31] . Essa presença se deve, muito provavelmente, devido ao arraste a vapor, problemas durante a etapa de destilação da bebida ou adição proposital para mascarar eventuais defeitos sensoriais [30,31] .…”

Section: Características Sensoriaisunclassified

“…Dentre os métodos utilizados para a quantificação de glicerol, a cromatografia líquida se destaca pela versatilidade, sendo utilizada tanto para análise de alimentos e bebidas [29,30] , quanto para análises biológicas [33,34] .…”

Section: Iqsc -Uspunclassified

Glicerol e açúcares totais em aguardentes de cana de açúcar

Garcia¹

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There is a consensus among enologists that glycerol contributes to the body and sweet taste of wine, by analogy; it was proposed to investigate the presence and role of glycerol in sugar cane spirits. The adapted method for glycerol quantification, which involved the samples derivatization with benzoyl chloride, a further solid phase extraction (SPE) step for samples clean-up and analysis by HPLC-DAD showed good sensitivity (limits of detection and quantification of 0.25 and 0.74 mg L-1 , respectively), 97.5 % of accuracy and 93.5 % of precision. The derivatization reaction between glycerol and benzoyl chloride, studied through liquid chromatography hyphenated to mass spectrometry, was quantitative with esterification of the three hydroxyls of the molecule. Before evaluating the influence of glycerol in cachaça's sweet taste, total sugar concentrations were measured by DNS method (limits of detection and quantification were 37 and 125 mg L-1 , respectively). It was verified that there was no correlation between the contents of glycerol and total sugars with the sweet score, determined by the samples sensory analysis, to the samples which no sugar was added. Based on a triangular test, there was no significant sensory difference between a cachaça without glycerol and another with glycerol concentration up to 35 g L-1. The median glycerol concentration detected in 51 samples of cachaça was 4.3 mg L-1. The median level of total sugars for 59 samples of cachaça without sugar addition was below the limit of quantification. The median level of total sugar for 8 samples of cachaça with sugar addition was 17 g L-1 , expressed as glucose.

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Potentiometric Flow Injection Determination of Glycerol in Distilled Spirits

Cited by 10 publications

References 8 publications

Fatty acid profile and glycerol concentration incachaçasaged in different wood barrels

Fatty acid profile and glycerol concentration incachaçasaged in different wood barrels

Potentiometric flow injection system for determination of reductants using a polymeric membrane permanganate ion-selective electrode based on current-controlled reagent delivery

Glicerol e açúcares totais em aguardentes de cana de açúcar

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