Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Journal of the Brazilian Chemical Society

Anjos, Jeancarlo P. dos¹  Nelson, David Lee¹  Universidade Federal de Sergipe, São Cristóvão, Brazil¹  Santiago, Wilder D¹  Saczk, Adelir A¹  Universidade Federal de Minas Gerais, Belo Horizonte, Brazil¹  Dórea, Haroldo S¹  Zacaroni, Lidiany M¹  Machado, Ana Maria R¹  Universidade Federal de Lavras, Lavras, Brazil¹  Cardoso, Maria das Graças¹ 

关键词: cachaça;    phenolic compounds;    aging;    HPLC;   

DOI  :  10.1590/S0103-50532011000700016

学科分类：化学（综合）

来源: SciELO

【 摘 要 】

Cachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration.

【 授权许可】

Unknown