Identification and dosage by HRGC of minor alcohols and esters in Brazilian sugar-cane spirit

Journal of the Brazilian Chemical Society (Impact Factor: 1.13). 02/2000; 11(1). DOI: 10.1590/S0103-50532000000100015
Source: DOAJ


The presence of 51 volatile compounds, among alcohols and esters in Brazilian sugar-cane spirit (cachaça), were investigated by high-resolution gas chromatography (HRGC). The following alcohols and esters were identified and quantified: methanol, 1,4-butanodiol, 2-phenylethyl alcohol, amyl alcohol, cetyl alcohol, cynamic alcohol, n-decanol, geraniol, isoamyl alcohol, isobutanol, menthol, n-butanol, n-dodecanol, n-propanol, n-tetradecanol, amyl propionate, ethyl acetate, ethyl benzoate, ethyl heptanoate, isoamyl valerate, methyl propionate, propyl butyrate. The average higher alcohols content (262 mg/100 mL in anhydrous alcohol a.a.) and total esters content (24 mg/100 mL a.a.) in cachaças, are smaller than in other spirits. The average methanol content in cachaças (6 mg/100 mL a.a.) is the same as in rum, but smaller than in wine spirit. No qualitative differences of chemical profile among cachaças have been observed.

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    • "Cation Literature (mg/L) (Boscolo et al., 2000; Parazzi et al., 2008 "
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    ABSTRACT: This work focuses on the development, validation, and use of analytical methods for the identification and quantitation of relevant constituents in sugar cane spirits from Brazil and Cape Verde. The compositions of both artisanal and industrial products were investigated. Repeatability, recovery, linearity of analytical curves, limits of detection, and limits of quantitation were parameters considered for methods validation. Gas chromatography was used for the analyses of acetaldehyde, ethyl acetate, and alcohols. Anions were analyzed by ion chromatography, while metal ions were analyzed by inductively coupled plasma optical emission spectrometry. Good precision and accuracy were achieved, and the concentrations of some constituents were found to be higher than allowed by law, namely: acetaldehyde, in five samples from Cape Verde and in three samples from Brazil; n-butyl alcohol, in two samples from Cape Verde and in three samples from Brazil; higher alcohols, in three samples from Cape Verde and in two samples from Brazil. On the other hand, mean concentrations of acetaldehyde and higher alcohols were in accordance with legal requirements. Further discussion is presented regarding differences observed between the compositions of the samples studied. Key words: Sugar cane spirits, cachaça, grogue, quality control, chemical composition, chromatography, methods validation, Brazil, Cape Verde.
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    • "Efforts have been made to increase the export volume and qualify cachaça as an international Brazilian beverage [3]. Great improvements have been made regarding the determination of the chemical composition of cachaça in the past decade [4] [5] [6] [7] [8]. Consequently, quality control has been improved, and producers are also able to successfully control the chemical composition and sensory profile. "
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    ABSTRACT: This paper reports a method for the determination of zinc in Brazilian sugar cane spirit, (cachaça in Portuguese), using solid-phase extraction with a flow injection analysis system and detection by FAAS. The sorbent material used was activated carbon obtained from Moringa oleifera husks. Flow and chemical variables of the proposed system were optimized through multivariate designs. The factors selected were sorbent mass, sample pH, sample flow rate, and eluent concentration. The optimum extraction conditions were obtained using a sample pH of 4.0, a sample flow rate of 6.0 mL min(-1), 30.0 mg of sorbent mass, and 1.0 mol L(-1) HNO(3) as the eluent at a flow rate of 4.0 mL min(-1). The limit of detection for zinc was 1.9 μg L(-1), and the precision was below 0.82% (20.0 μg L(-1), n = 7). The analytical curve was linear from 2 to 50 μg L(-1), with a correlation coefficient of 0.9996. The method developed was successfully applied to spiked Brazilian sugar cane spirit, and accuracy was assessed through recovery tests, with results ranging from 83% to 100%.
    International Journal of Analytical Chemistry 07/2011; 2011(1687-8760):765746. DOI:10.1155/2011/765746 · 1.00 Impact Factor
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    • "The coefficient of variation was less than 5% in each case. Higher alcohols (1-propanol, isobutanol, 1-butanol, isoamyl alcohol, amyl alcohol and hexanol), acetaldehyde , methanol and esters (ethyl acetate and methyl acetate) were analysed by gas chromatography using a Chromopack, model 511, equipped with flame ionisation detector using a capillary column of silica Carbowax 57 CB (50 m · 0.22 mm, Wasw, model 52 CB, Chrompac International, Milddelburg, the Netherlands) (Boscolo et al., 2000). One hundred microlitres of each sample (non-distilled) were diluted 20-fold in milli-Q water and filtered using a nitrate-cellulose membrane (0.20 lm pores) before injection in the gas chromotograph (GC). "
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    ABSTRACT: The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, the elaboration of a fermentative process using cocoa (Theobroma cacao L.) fruit pulp, and the assessment of the acceptance of the elaborated beverage. Three S. cerevisiae strains (CA116, CA1162 and CA1183) were assessed while growing in a fruit pulp medium at different temperatures. The ethanol:biomass and glycerol:biomass ratios showed that there were no significant differences among the three strains at different temperatures. However, the strain CA1183 reached a higher ethanol production and yield and it was chosen as a starter to produce the cocoa beverage. The concentration of higher alcohols, methanol, esters and acetaldehyde found in the elaborated beverage was in accordance with the standards established for table wine. Sensory analysis revealed a high degree of acceptance amongst the great majority of tasters. It can be concluded that pulp processing into an alcoholic beverage is a realistic additional way of utilisation of the cocoa fruit.
    International Journal of Food Science & Technology 02/2007; 42(3):319 - 329. DOI:10.1111/j.1365-2621.2006.01226.x · 1.38 Impact Factor
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