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首页> 外文期刊>Journal of the Institute of Brewing >Physicochemical profile and determination of volatile compounds in cachaca stored in new oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba) casks by SPME-GC-MS
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Physicochemical profile and determination of volatile compounds in cachaca stored in new oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba) casks by SPME-GC-MS

机译：用SPME-GC-MS分别测定新橡木（Quercus sp。），amburana（Amburana cearensis），jatoba（Hymenaeae carbouril），香脂（Myroxylon peruiferum）和peroba（Paratecoma peroba）酒桶中储存的茶中的挥发性成分。

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Aging has become common practice among producers seeking to increase the value of their products. The objective of this work was to conduct periodicmonitoring by solid-phasemicroextraction-gas chromatography-mass spectrometry of the physical and chemical quality of aging cachaca in terms of the alcohol content, volatile acidity, esters, aldehydes, higher alcohols, furfural, methanol, dry extract, copper and volatile compounds in the production process (distilled fractions) and during storage in casks newly made from oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba). The barrels were made in a specialized cooperage, and cachaca was obtained from a production unit in the southern region of Minas Gerais. Distinct physicochemical values were obtained for the distilled fractions; head and tail fractions had inappropriate concentrations of alcohol, aldehydes and butan-1-ol. Values within the limits established by law were obtained for the heart fraction, both in the distillation process and during aging, and it is, therefore, suitable for consumption. Several important compounds responsible for the aroma and flavour of the cachacas were observed, and alcohols, acids, esters and sesquiterpenes were found to compose the main groups. Through variance and main component analysis, important chemical changes were observed in the beverages. Copyright (C) 2016 The Institute of Brewing & Distilling
机译：在寻求增加产品价值的生产商中，老化已成为一种普遍做法。这项工作的目的是通过固相微萃取-气相色谱-质谱法定期监测老化的茶的物理和化学质量，包括酒精含量，挥发性酸度，酯，醛，高级醇，糠醛，甲醇，干燥在生产过程中（蒸馏的馏分）以及在储存于橡木（Quercus sp。），amburana（Amburana cearensis），jatoba（膜状花桃），香脂（Myroxylon peruiferum）和peroba（Paratecoma）新制成的木桶中时，提取物，铜和挥发性化合物peroba）。这些酒桶是由专门的制桶厂制造的，而恰卡卡酒是从米纳斯吉拉斯州南部地区的一个生产单位获得的。获得了馏分的不同的理化值。头和尾部分的酒精，醛和丁-1-醇浓度不适当。在蒸馏过程中和老化过程中，均获得了心脏分数在法律规定范围内的值，因此适合食用。观察到了几种重要的化合物，它们导致了卡恰卡斯的香气和风味，并且发现醇，酸，酯和倍半萜烯是主要的化合物。通过变化和主成分分析，观察到了饮料中重要的化学变化。版权所有（C）2016酿酒与蒸馏研究所

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