| Title: | Congeners in sugar cane spirits aged in casks of different woods |
| Author(s): | Bortoletto AM; Alcarde AR; |
| Address: | "Departamento de Agroindustria, Alimentos e Nutricao, Escola Superior de Agricultura Luiz de Queiroz, Universidade de Sao Paulo, Av. Padua Dias 11, CP 9, 13418-900 Piracicaba-SP, Brazil" |
| DOI: | 10.1016/j.foodchem.2012.12.053 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The profile of volatile compounds and aging markers in sugar cane spirits aged for 36 months in casks made of 10 types of wood were studied. The ethanol content, volatile acidity, aldehydes, esters, higher alcohols, and methanol were determined. In addition, gallic, vanilic and syringic acids, siringaldehyde, coniferaldehyde, sinapaldehyde, vanillin, 5-hydroxymethylfurfural and furfural were identified and quantified. The profile of volatile compounds characterised aging in each type of wood. The beverage aged in oak cask achieved the highest contents of maturation-related congeners. The Brazilian woods, similar to oak, were jequitiba rosa and cerejeira, which presented the highest contents of some maturation-related compounds, such as vanillin, vanilic acid, syringaldehyde and sinapaldehyde. Although oak wood conferred more chemical complexity to the beverage, Brazilian woods, singly or complementarily, present potential for spirit characterisation and for improving the quality of sugar cane spirits" |
| Keywords: | Alcoholic Beverages/*analysis Brazil Food Handling/instrumentation/*methods Saccharum/*chemistry Volatile Organic Compounds/*analysis Wood/chemistry; |
| Notes: | "MedlineBortoletto, Aline M Alcarde, Andre R eng Comparative Study Research Support, Non-U.S. Gov't England 2013/04/09 Food Chem. 2013 Aug 15; 139(1-4):695-701. doi: 10.1016/j.foodchem.2012.12.053. Epub 2013 Jan 16" |
