Simultaneous determination of aging markers in sugar cane spirits
详细信息 查看全文
- 作者：Francisco Wendel Batista de Aquino ; Sueli Rodrigues ; Ronaldo Ferreira do Nascimento and Antô ; nio Renato Soares Casimiro
- 关键词：Aged beverages ; Sugar cane spirits ; Phenolic compounds ; Aging markers
- 刊名：Food Chemistry
- 出版年：2006
- 出版时间：2006
- 年：2006
- 卷：98
- 期：3
- 页码：569-574
- 全文大小：151 K
文摘
In this work a method for simultaneous determination of 10 representative compounds in sugar cane spirits is reported. The low molecular weight phenolic compounds: gallic acid; vanillic acid; syringic acid; vanilin; syringaldehyde; coniferaldehyde; sinapaldehyde and coumarin; and the furanic aldehydes: 5-hydroxymethyl-furfural and furfural were simultaneously quantified by high performance liquid chromatography with UV detection. These compounds, together with acids, aldehydes and tannins are responsible for the organoleptic properties of aged beverages and can assest product quality, as well as be used as aging indicators. Determination of this group of compounds is important, as they are characteristic of types and styles of aged beverages.