The volatile fraction of sugar cane spirits produced in Brazil

Quimica nova

Maria, Carlos A. B. de¹  Moreira, Ricardo F. A.¹  Netto, Claudia C.¹ 

[1] Universidade Federal do Estado do Rio de Janeiro, Rio de Janeiro, Brasil

关键词: sugar cane spirit;    volatile compounds;    flavor.;   

DOI  :  10.1590/S0100-40422012000900022

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

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.

【 授权许可】

CC BY