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Evaluation of Methods Used for the Analysis of Volatile Organic Compounds of Sugarcane (Cachaça) and Fruit Spirits

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Abstract

Sugarcane spirits are defined as beverages with an alcohol content ranging from 38 to 54 % v/v at 20 °C, obtained from the simple alcoholic distillation of sugarcane or fermented sugarcane must. Fruit spirits may be obtained directly from fruit or from fruit must that may or may not contain seeds by distillation, and present specific organoleptic characteristics and an alcohol content of 36 to 54 % v/v at 20 °C. The physicochemical and sensory qualities of these beverages are dependent on the nature and quality of the raw materials, fermentation, distillation and aging, and are organoleptically characterised by the presence of volatile organic compounds (VOC) (organic acids, aldehydes, esters, higher alcohols, terpenes, lactones and others). This paper presents studies performed to evaluate VOC in spirits. Among the volumetric and instrumental methods described to evaluate VOC in spirits, chromatographic methods are the most cited. Chromatographic techniques employed include high performance liquid chromatography, gas chromatography with flame ionisation detection, gas chromatography with mass spectrometric detection and two-dimensional gas chromatography with time-of-flight mass spectrometry.

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Acknowledgments

Funding for this study was provided by the Fundação de Amparo a Pesquisa de Minas Gerais (FAPEMIG) and the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq).

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Authors and Affiliations

  1. Departamento de Alimentos, FAFAR, Universidade Federal de Minas Gerais, Avenida Antônio Carlos 6627, 31270-901, Belo Horizonte, Minas Gerais, Brazil

    Michely Capobiango & Evelyn S. Oliveira

  2. Departamento de Química, ICEx, Universidade Federal de Minas Gerais, Avenida Antônio Carlos 6627, 31270-901, Belo Horizonte, Minas Gerais, Brazil

    Zenilda L. Cardeal

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  1. Michely Capobiango
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  2. Evelyn S. Oliveira
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  3. Zenilda L. Cardeal
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Correspondence to Zenilda L. Cardeal.

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Capobiango, M., Oliveira, E.S. & Cardeal, Z.L. Evaluation of Methods Used for the Analysis of Volatile Organic Compounds of Sugarcane (Cachaça) and Fruit Spirits. Food Anal. Methods 6, 978–988 (2013). https://doi.org/10.1007/s12161-012-9550-z

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