Influência do material do alambique na composição química das aguardentes de cana-de-açúcar
TL;DR: In this article, the main organic compounds: aldehydes, ketones, carboxylic acids, alcohols and esters, were determined through High Performance Liquid Chromatography (HPLC) and High Resolution Gas Cromatography (HRGC).
Abstract: This paper describes variations in the profile of the main volatile organic compounds present in Brazilian sugar cane spirits distilled in copper and stainless steel distillers. The main organic compounds: aldehydes, ketones, carboxylic acids, alcohols and esters, were determined through High Performance Liquid Chromatography (HPLC) and High Resolution Gas Cromatography (HRGC). The spirits produced in copper distillers exhibit higher contents of aldehydes with respect to the ones produced in stainless steel. The inverse is true with respect to the higher alcohol and ester contents. No significant variation has been observed for the carboxylic acids.
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TL;DR: The nature and origins of flavour in whiskies are reviewed and a revised flavour wheel, with characters illustrated by reference standards, is proposed to assist sensory training on attributes of whisky flavour character.
Abstract: The nature and origins of flavour in whiskies are reviewed with the aim of developing a revised and simplified flavour wheel for training of sensory assessors. Scotch whiskies are perceived as having distinctive characters, generally recognised in pattern recognition (perception, macroscopic brain processing), rather than being subjected to a deconstruction process of evaluating attributes (sensation, microscopic brain processing). Although consumers use simple recognition judgements on whisky flavour in categorical assimilation, industry has a requirement for monitoring spirit quality that necessitates a more reductionist approach. Whisky flavour wheels identify attributes, specific components of flavour character, which can be demonstrated to sensory assessors using reference standards. The advent of cyclodextrin bound reference standards has enabled communication of information on flavour character in training of assessors, as exploited in the brewing industry. A revised flavour wheel, with characters illustrated by reference standards, is proposed to assist sensory training on attributes of whisky flavour character.
112 citations
TL;DR: As expected, ethyl acetate is the major ester in whiskey and rum, followed by ethyl lactate for samples of rum, Nevertheless, whiskey samples exhibit ethol lactate at contents lower or at the same order of magnitude of the fatty esters.
Abstract: An analytical procedure for the separation and quantification of ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, isoamyl octanoate, and ethyl laurate in cachaca, rum, and whisky by direct injection gas chromatography−mass spectrometry was developed. The analytical method is simple, selective, and appropriated for the determination of esters in distilled spirits. The limit of detection ranged from 29 (ethyl hexanoate) to 530 (ethyl acetate) μg L−1, whereas the standard deviation for repeatability was between 0.774% (ethyl hexanoate) and 5.05% (isoamyl octanoate). Relative standard deviation values for accuracy vary from 90.3 to 98.5% for ethyl butyrate and ethyl acetate, respectively. Ethyl acetate was shown to be the major ester in cachaca (median content of 22.6 mg 100 mL−1 anhydrous alcohol), followed by ethyl lactate (median content of 8.32 mg 100 mL−1 anhydrous alcohol). Cachaca produced in copper and hybrid alembic present a higher con...
48 citations
TL;DR: In this article, a simulation of continuous spirit distillation by computational simulation, presenting some strategies of process control to regulate the volatile content, is presented in order to evaluate the efficiency of this system in the control of the volatile contents.
38 citations
Cites background from "Influência do material do alambique..."
...Control of the volatile content (aldehydes, methanol, ketones and esters) present in the spirit is a very important factor in regards to product quality and food safety for consumers, because of the association of these components to special beverage sensorial characteristics and some diseases (Nascimento et al., 1998; Nykänen, 1986)....
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...…methanol, ketones and esters) present in the spirit is a very important factor in regards to product quality and food safety for consumers, because of the association of these components to special beverage sensorial characteristics and some diseases (Nascimento et al., 1998; Nykänen, 1986)....
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TL;DR: In this paper, the chemical composition of Brazilian sugar cane spirits and cachacas and compare it to the identity and quality standards established by national legislation was determined and the results indicate that producers still face challenges in adopting best practices to produce these beverages in order to guarantee their quality and standardization.
35 citations
TL;DR: To identify chemical descriptors to distinguish Cuban from non-Cuban rums, analyses of 44 samples of rum from 15 different countries are described.
Abstract: To identify chemical descriptors to distinguish Cuban from non-Cuban rums, analyses of 44 samples of rum from 15 different countries are described. To provide the chemical descriptors, analyses of the the mineral fraction, phenolic compounds, caramel, alcohols, acetic acid, ethyl acetate, ketones, and aldehydes were carried out. The analytical data were treated through the following chemometric methods: principal component analysis (PCA), partial least square-discriminate analysis (PLS-DA), and linear discriminate analysis (LDA). These analyses indicated 23 analytes as relevant chemical descriptors for the separation of rums into two distinct groups. The possibility of clustering the rum samples investigated through PCA analysis led to an accumulative percentage of 70.4% in the first three principal components, and isoamyl alcohol, n-propyl alcohol, copper, iron, 2-furfuraldehyde (furfuraldehyde), phenylmethanal (benzaldehyde), epicatechin, and vanillin were used as chemical descriptors. By applying the PLS-DA technique to the whole set of analytical data, the following analytes have been selected as descriptors: acetone, sec-butyl alcohol, isobutyl alcohol, ethyl acetate, methanol, isoamyl alcohol, magnesium, sodium, lead, iron, manganese, copper, zinc, 4-hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde), methaldehyde (formaldehyde), 5-hydroxymethyl-2-furfuraldehyde (5-HMF), acetaldehyde, 2-furfuraldehyde, 2-butenal (crotonaldehyde), n-pentanal (valeraldehyde), iso-pentanal (isovaleraldehyde), benzaldehyde, 2,3-butanodione monoxime, acetylacetone, epicatechin, and vanillin. By applying the LDA technique, a model was developed, and the following analytes were selected as descriptors: ethyl acetate, sec-butyl alcohol, n-propyl alcohol, n-butyl alcohol, isoamyl alcohol, isobutyl alcohol, caramel, catechin, vanillin, epicatechin, manganese, acetaldehyde, 4-hydroxy-3-methoxybenzoic acid, 2-butenal, 4-hydroxy-3,5-dimethoxybenzoic acid, cyclopentanone, acetone, lead, zinc, calcium, barium, strontium, and sodium. This model allowed the discrimination of Cuban rums from the others with 88.2% accuracy.
27 citations
References
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Book•
19 Mar 1998
TL;DR: Encyclopedia of Chemical Technology The Third Edition of the Encycled encyclopedia of chemical technology as mentioned in this paper is built on the solid foundation of the previous editions of the encyclopedia, which has been updated and updated and many new subjects have been added to reflect changes in chemical technology through the 1970s.
Abstract: Encyclopedia of Chemical Technology The Third Edition of the Encyclopedia of Chemical Technology is built on the solid foundation of the previous editions All of the articles have been rewritten and updated and many new subjects have been added to reflect changes in chemical technology through the 1970s The new edition, however, will be familiar to users of the earlier editions comprehensive, authoritative, accessible, lucid The Encyclopedia remains an indispensable information source for all producers and users of chemical products and materials In the Third Edition, emphasis is given to major present-day topics of concern to all chemists, scientists, and engineers--energy, health, safety, toxicology, and new materials New subjects have been added, especially those related to polymer and plastics technology, fuels and energy, inorganic and solid-state chemistry, composite materials, coating, fermentation and enzymes, pharmaceuticals, surfactant technology, fibers and textiles New features include the use of SI units as well as English units, Chemical Abstracts Service's Registry Numbers, and complete indexing based on automated retrieval from a machine-readable composition system Once again this classic serves as an unrivaled library of information for the chemical and allied industries Some comments about Kirk-Othmer-- The First Edition "No reference library worthy of the name will be without this series It is simply a must for the chemist and chemical engineer" --Chemical and Engineering News The Second Edition "A necessity for any technical library" --Choice
3,513 citations
Book•
01 Jan 1978
TL;DR: In this paper, Blau et al. present an approach for the esterification of Esterification (K. Blau and A. Darbre), which is based on the derivatization for fast atom/Ion bombardment Mass Spectrometry (R. Evershed).
Abstract: Partial table of contents: Esterification (K. Blau & A. Darbre). Advances in Silylation (R. Evershed). Derivative Formation by Ketone-Base Condensation (R. Brandenberger & H. Brandenberger). Colored and UV-Absorbing Derivatives (F. Li & C. Lim). Derivatization for Chromatographic Resolution of Optically Active Compounds (M. Skidmore). Derivatization for Fast Atom/Ion Bombardment Mass Spectrometry (R. Spreen). Derivatives for Gas Chromatography-Mass Spectrometry (J. Halket). Practical Considerations (K. Blau). Index.
793 citations