Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels

Full text
Author(s):
Aline Marques Bortoletto [1] ; Giovanni Casagrande Silvello [2] ; André Ricardo Alcarde [3]
Total Authors: 3
Affiliation:
[1] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[2] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[3] Universidade de São Paulo. Escola Superior de Agricultura “Luiz de Queiroz”. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
Total Affiliations: 3
Document type: Journal article
Source: Brazilian Journal of Food Technology; v. 24, 2021-07-16.
Abstract

Abstract The production of high quality spirits implies an aging period in wooden barrels, resulting in numerous physicochemical reactions between the wood and the beverage. Oak is the main wood used in the aging process of alcoholic beverages worldwide. However, in Brazil, the use of tropical wood species can be a viable option, allowing for innovation in the characteristics of spirits. This study aimed to determine the aromatic profiling of flavor active compounds in Brazilian sugarcane spirit (cachaça) after a 12-month aging period in new 225-L toasted and non-toasted barrels made from the tropical wood species cerejeira [Amburana cearensis (Fr. Allem.) A.C. Smith], castanheira (Bertholletia excelsa Humboldt & Bonpland), and cabreúva (Myrocarpus frondosus Allemão). The chemical characterization was carried out using the Gas-Chromatography/Mass Spectroscopy (GC/MS) scan mode, and the identification targeted on flavor active compounds (esters, alcohols, organic acids, phenolic compounds, and terpenes). Toasted and non-toasted cerejeira barrels intensified the contents of phenolic compounds in cachaça. The samples aged in cerejeira barrels exhibited the most complex profile, mainly related to organic acids and phenolic compounds. However, cabreúva barrels transferred significant aromatic terpenes to cachaça. This research presented a novel focus on the aromatic profiling of flavor active compounds in cachaça aged in barrels made from tropical wood species. (AU)

FAPESP's process: 16/23211-5 - Characterization of the level of maturation of aged sugar cane spirit (cachaça): evaluation of maturation-related phenolic compounds
Grantee:André Ricardo Alcarde
Support Opportunities: Regular Research Grants