Characterization of Cachaça and Rum Aroma
Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which
Gespeichert in:
| Veröffentlicht in: | Journal of agricultural and food chemistry 2006-01, Vol.54 (2), p.485-488 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 488 |
|---|---|
| container_issue | 2 |
| container_start_page | 485 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 54 |
| creator | de Souza, Maria D. C. A Vásquez, Pablo del Mastro, Nélida L Acree, Terry E Lavin, Edward H |
| description | Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which |
| doi_str_mv | 10.1021/jf0511190 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_70690880</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>19594420</sourcerecordid><originalsourceid>FETCH-LOGICAL-a436t-3f6a0bb60fa5b6a4e010934f8775464119cbb87947d2ce87322c0493d67938df3</originalsourceid><addsrcrecordid>eNqF0d9qFDEUBvAgFrutXvgCOjcKFkZP_ieXZdHaUrDYVrwLZzKJnXVnpiYzUH0hH8QXM2WX7o3gVQjnx3fIF0KeU3hLgdF3qwiSUmrhEVlQyaAuN_OYLKAMayMV3ScHOa8AwEgNT8g-VYJqDnZBjpY3mNBPIXW_cOrGoRpjtUR_g39-Y4VDW32e--o4jT0-JXsR1zk8256H5PrD-6vlx_r808np8vi8RsHVVPOoEJpGQUTZKBQBKFguotFairKXWt80RluhW-aD0ZwxD8LyVmnLTRv5IXm9yb1N44855Mn1XfZhvcYhjHN2GpQFY-C_kFpphWD38M0G-jTmnEJ0t6nrMf10FNx9g-6hwWJfbEPnpg_tTm4rK-DVFmD2uI4JB9_lndNCGCVFcfXGdXkKdw9zTN-d0lxLd3Vx6b58NXB2IYU7Kf7lxkccHX5LJfP6kgHlpT_JmOS7zeizW41zGso3_OMJfwEQ5Jjp</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>19594420</pqid></control><display><type>article</type><title>Characterization of Cachaça and Rum Aroma</title><source>ACS Publications</source><source>MEDLINE</source><creator>de Souza, Maria D. C. A ; Vásquez, Pablo ; del Mastro, Nélida L ; Acree, Terry E ; Lavin, Edward H</creator><creatorcontrib>de Souza, Maria D. C. A ; Vásquez, Pablo ; del Mastro, Nélida L ; Acree, Terry E ; Lavin, Edward H</creatorcontrib><description>Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which <1% is exported. Although rum is similar to cachaça its flavor difference is easily recognizable. Using gas chromatography−olfactometry (GCO) to separate and characterize the odorants present in cachaça and rum, these two sugar cane products were compared and standards identified to use in a descriptive sensory analysis (DSA). In the DSA cachaça was more intense in the grassy, spicy, sulfury, and vinegar descriptors, whereas apple and caramel were the same in both rum and cachaça. The GCO data for the apple-smelling compounds β-damascenone along with ethyl butyrate, isobutyrate, and 2-methylbutyrate were at the same potency in both cachaça and rum, whereas the spicy-smelling eugenol, 4-ethylguaiacol, and 2,4-nonadienal were much more potent in cachaça. Keywords: Brazilian sugar cane spirit; rum; aroma; descriptive analysis; gas chromatography−olfactometry</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0511190</identifier><identifier>PMID: 16417309</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Adult ; Aged ; Alcoholic Beverages - analysis ; Biological and medical sciences ; Brandies, spirituous liquors ; Brazil ; Butyrates - analysis ; cachaca ; Chromatography, Gas ; distilled spirits ; Eugenol - analysis ; Female ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; gas chromatography ; Humans ; Male ; Malus ; Middle Aged ; Norisoprenoids - analysis ; odor compounds ; Odorants - analysis ; odors ; olfactometry ; rum ; Saccharum ; Smell ; Sugar industries ; volatile organic compounds</subject><ispartof>Journal of agricultural and food chemistry, 2006-01, Vol.54 (2), p.485-488</ispartof><rights>Copyright © 2006 American Chemical Society</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a436t-3f6a0bb60fa5b6a4e010934f8775464119cbb87947d2ce87322c0493d67938df3</citedby><cites>FETCH-LOGICAL-a436t-3f6a0bb60fa5b6a4e010934f8775464119cbb87947d2ce87322c0493d67938df3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0511190$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0511190$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17448654$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16417309$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>de Souza, Maria D. C. A</creatorcontrib><creatorcontrib>Vásquez, Pablo</creatorcontrib><creatorcontrib>del Mastro, Nélida L</creatorcontrib><creatorcontrib>Acree, Terry E</creatorcontrib><creatorcontrib>Lavin, Edward H</creatorcontrib><title>Characterization of Cachaça and Rum Aroma</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which <1% is exported. Although rum is similar to cachaça its flavor difference is easily recognizable. Using gas chromatography−olfactometry (GCO) to separate and characterize the odorants present in cachaça and rum, these two sugar cane products were compared and standards identified to use in a descriptive sensory analysis (DSA). In the DSA cachaça was more intense in the grassy, spicy, sulfury, and vinegar descriptors, whereas apple and caramel were the same in both rum and cachaça. The GCO data for the apple-smelling compounds β-damascenone along with ethyl butyrate, isobutyrate, and 2-methylbutyrate were at the same potency in both cachaça and rum, whereas the spicy-smelling eugenol, 4-ethylguaiacol, and 2,4-nonadienal were much more potent in cachaça. Keywords: Brazilian sugar cane spirit; rum; aroma; descriptive analysis; gas chromatography−olfactometry</description><subject>Adult</subject><subject>Aged</subject><subject>Alcoholic Beverages - analysis</subject><subject>Biological and medical sciences</subject><subject>Brandies, spirituous liquors</subject><subject>Brazil</subject><subject>Butyrates - analysis</subject><subject>cachaca</subject><subject>Chromatography, Gas</subject><subject>distilled spirits</subject><subject>Eugenol - analysis</subject><subject>Female</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography</subject><subject>Humans</subject><subject>Male</subject><subject>Malus</subject><subject>Middle Aged</subject><subject>Norisoprenoids - analysis</subject><subject>odor compounds</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>olfactometry</subject><subject>rum</subject><subject>Saccharum</subject><subject>Smell</subject><subject>Sugar industries</subject><subject>volatile organic compounds</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqF0d9qFDEUBvAgFrutXvgCOjcKFkZP_ieXZdHaUrDYVrwLZzKJnXVnpiYzUH0hH8QXM2WX7o3gVQjnx3fIF0KeU3hLgdF3qwiSUmrhEVlQyaAuN_OYLKAMayMV3ScHOa8AwEgNT8g-VYJqDnZBjpY3mNBPIXW_cOrGoRpjtUR_g39-Y4VDW32e--o4jT0-JXsR1zk8256H5PrD-6vlx_r808np8vi8RsHVVPOoEJpGQUTZKBQBKFguotFairKXWt80RluhW-aD0ZwxD8LyVmnLTRv5IXm9yb1N44855Mn1XfZhvcYhjHN2GpQFY-C_kFpphWD38M0G-jTmnEJ0t6nrMf10FNx9g-6hwWJfbEPnpg_tTm4rK-DVFmD2uI4JB9_lndNCGCVFcfXGdXkKdw9zTN-d0lxLd3Vx6b58NXB2IYU7Kf7lxkccHX5LJfP6kgHlpT_JmOS7zeizW41zGso3_OMJfwEQ5Jjp</recordid><startdate>20060125</startdate><enddate>20060125</enddate><creator>de Souza, Maria D. C. A</creator><creator>Vásquez, Pablo</creator><creator>del Mastro, Nélida L</creator><creator>Acree, Terry E</creator><creator>Lavin, Edward H</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20060125</creationdate><title>Characterization of Cachaça and Rum Aroma</title><author>de Souza, Maria D. C. A ; Vásquez, Pablo ; del Mastro, Nélida L ; Acree, Terry E ; Lavin, Edward H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a436t-3f6a0bb60fa5b6a4e010934f8775464119cbb87947d2ce87322c0493d67938df3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Adult</topic><topic>Aged</topic><topic>Alcoholic Beverages - analysis</topic><topic>Biological and medical sciences</topic><topic>Brandies, spirituous liquors</topic><topic>Brazil</topic><topic>Butyrates - analysis</topic><topic>cachaca</topic><topic>Chromatography, Gas</topic><topic>distilled spirits</topic><topic>Eugenol - analysis</topic><topic>Female</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography</topic><topic>Humans</topic><topic>Male</topic><topic>Malus</topic><topic>Middle Aged</topic><topic>Norisoprenoids - analysis</topic><topic>odor compounds</topic><topic>Odorants - analysis</topic><topic>odors</topic><topic>olfactometry</topic><topic>rum</topic><topic>Saccharum</topic><topic>Smell</topic><topic>Sugar industries</topic><topic>volatile organic compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>de Souza, Maria D. C. A</creatorcontrib><creatorcontrib>Vásquez, Pablo</creatorcontrib><creatorcontrib>del Mastro, Nélida L</creatorcontrib><creatorcontrib>Acree, Terry E</creatorcontrib><creatorcontrib>Lavin, Edward H</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>de Souza, Maria D. C. A</au><au>Vásquez, Pablo</au><au>del Mastro, Nélida L</au><au>Acree, Terry E</au><au>Lavin, Edward H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of Cachaça and Rum Aroma</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2006-01-25</date><risdate>2006</risdate><volume>54</volume><issue>2</issue><spage>485</spage><epage>488</epage><pages>485-488</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which <1% is exported. Although rum is similar to cachaça its flavor difference is easily recognizable. Using gas chromatography−olfactometry (GCO) to separate and characterize the odorants present in cachaça and rum, these two sugar cane products were compared and standards identified to use in a descriptive sensory analysis (DSA). In the DSA cachaça was more intense in the grassy, spicy, sulfury, and vinegar descriptors, whereas apple and caramel were the same in both rum and cachaça. The GCO data for the apple-smelling compounds β-damascenone along with ethyl butyrate, isobutyrate, and 2-methylbutyrate were at the same potency in both cachaça and rum, whereas the spicy-smelling eugenol, 4-ethylguaiacol, and 2,4-nonadienal were much more potent in cachaça. Keywords: Brazilian sugar cane spirit; rum; aroma; descriptive analysis; gas chromatography−olfactometry</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>16417309</pmid><doi>10.1021/jf0511190</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2006-01, Vol.54 (2), p.485-488 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_70690880 |
| source | ACS Publications; MEDLINE |
| subjects | Adult Aged Alcoholic Beverages - analysis Biological and medical sciences Brandies, spirituous liquors Brazil Butyrates - analysis cachaca Chromatography, Gas distilled spirits Eugenol - analysis Female Fermented food industries Food industries Fundamental and applied biological sciences. Psychology gas chromatography Humans Male Malus Middle Aged Norisoprenoids - analysis odor compounds Odorants - analysis odors olfactometry rum Saccharum Smell Sugar industries volatile organic compounds |
| title | Characterization of Cachaça and Rum Aroma |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-12T09%3A39%3A09IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Characterization%20of%20Cacha%C3%A7a%20and%20Rum%20Aroma&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=de%20Souza,%20Maria%20D.%20C.%20A&rft.date=2006-01-25&rft.volume=54&rft.issue=2&rft.spage=485&rft.epage=488&rft.pages=485-488&rft.issn=0021-8561&rft.eissn=1520-5118&rft.coden=JAFCAU&rft_id=info:doi/10.1021/jf0511190&rft_dat=%3Cproquest_cross%3E19594420%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=19594420&rft_id=info:pmid/16417309&rfr_iscdi=true |