A fração volátil das aguardentes de cana produzidas no Brasil

• Main Authors: Ricardo F. A. Moreira, Claudia C. Netto, Carlos A. B. de Maria
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2012-01-01
• Series: Química Nova
• Subjects: sugar cane spirit; volatile compounds; flavor
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000900022&lng=en&tlng=en

The volatile fraction of sugar cane spirits plays a key role in the quality and acceptance of these beverages. The composition of this fraction is dependent on the way sugar cane collection, fermentation, distillation and aging are carried out. The materials used in these processes strongly influence chemical composition. Acetic acid, acetaldehyde, ethyl acetate, ethanol, 2.3-butanedione, n-propanol, 3-methyl-buthanol and isobuthanol were the major volatiles in spirits. Dimethyl sulfide and n-propanol impaired beverage flavor. Ethyl octanoate, 1.1-diethoxy-ethane, 2-phenylethanol and 3-methyl-butanol were important aroma contributors. Ageing allows the extraction of flavor-active components (e.g., phenolic compounds) from wood.