This study quantified the phenolic compounds (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde, coumarin and scopoletin), furfuraldehyde and the antioxidant capacity during in 0, 1, 3, 6, 9, 12 and 18 months of non-aged cacha?a and active aging of cacha?a in 20 L casks of four Brazilian wood species, white peroba ( Paratecoma white peroba ), balsamo ( Myroxylon balsamum ), timborana ( Piptadenia sp.), jaboty ( Erisma uncinatum ) and white oak ( Quercus sp.) casks. The content of phenolic compounds and 2-furfuraldehyde were quantified by HPLC-UV. The antioxidant capacity was determined using two indirect methods: The total phenolic content by Folin-Ciocalteu assay and the inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. The phenolic compounds incorporated in aged cacha?as after 18 months of aging were: jaboty (gallic acid and vanillin), white oak (gallic acid, vanillic acid, vanillin, syringic acid and syringaldehyde), timborana (gallic acid, vanillic acid, vanillin and coumarin), balsamo (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde and coumarin) white peroba (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde and coumarin). The antioxidant capacity and content of phenolic compounds both increase with increasing aging time and there is a significant correlation between them. The Brazilian woods balsam, followed by white peroba and timborana were the best substitute to replace the oak casks because their aged cacha?as presented higher antioxidant capacity and phenolic profile more complex and quantitatively greater than the cacha?a aged in white oak casks. This work suggests that 2-furfuraldehyde can degrade in cacha?a aged in timborana, white peroba and balsamo.
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机译：这项研究对未老化的0、1、3、6、9、12和18个月中的酚类化合物（没食子酸，没食子酸，香兰素，丁香酸，丁香醛，香豆素和大戟素），糠醛和抗氧化能力进行了定量。卡莎（cacha？a）和卡莎（cacha？a）在20升桶装中的四种巴西木材物种，其中包括白Peroba（Paratecoma white peroba），香脂（Myroxylon balsamum），timborana（Piptadenia sp。），abo（Erisma uncinatum）和白橡Quercus sp。）酒桶。用HPLC-UV法测定酚类化合物和2-糠醛的含量。使用两种间接方法确定抗氧化能力：通过Folin-Ciocalteu分析测定总酚含量和抑制2,2-二苯基-1-吡啶并肼基（DPPH）自由基。老化18个月后在老化的咖啡中掺入的酚类化合物为：胆小味（没食子酸和香兰素），白橡树（没食子酸，香兰素酸，香兰素，丁香酸和丁香醛），timborana（没食子酸，没食子酸，香兰素）和香豆素），香脂（没食子酸，没食子酸，香兰素，丁香酸，丁香醛和香豆素）白色peroba（没食子酸，香兰酸，香兰素，丁香酸，丁香醛和香豆素）。酚类化合物的抗氧化能力和含量均随着老化时间的增加而增加，并且它们之间具有显着的相关性。巴西木香脂，其次是白peroba和timborana，是替代橡木桶的最佳替代品，因为它们的陈年茶表现出更高的抗氧化能力，并且酚醛性状比白橡木桶中的陈年茶更复杂且在数量上更大。这项工作表明，2-糠醛可在经蒂博拉纳，白色peroba和香脂中老化的咖啡中降解。
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