Application of Multivariate Statistical Methods to Differentiation of Rum Aged in Two Types of Oak Barrels

Abstract

Multivariate statistical methods have been applied to analytical data f o r I4 major volatile compounds collected fiom various rum samples, in order to diflerentiate rums aged in two types of oak vessels, hogshead and pipe.

Evolution of Phenolic Compounds during an Experimental Aging in Wood of Sherry Vinegar

“…The phenolic composition of aged products such as wine and its derivatives has been considered as a parameter to evaluate the quality, as these substances play an important role in the overall change in quality of, for example Armagnac (4), Cognac (5), and Vinegar (6). The influence of wood in the aging process has also been extensively studied by different authors for various products, i.e., wines (7,8) or rum (9). The extraction of components will presumably be very different from alcoholic beverages due to the different pH and ethanol concentration.…”

Characterisation of aroma-active compounds in commercial aged rums

“…Numerous publications have dealt with the identifi cation of volatile components in rum from different origins so far (NYKÄNEN & NYKÄNEN, 1991;PINO, 1996PINO, , 2007PINO et al, 1999PINO et al, , 2002CARDOSO et al, 2003;DE SOUZA et al, 2006;QUERIS et al, 2007;NASCIMENTO et al, 2008;SAMPAIO et al, 2008), but only few studies have made efforts to evaluate the aroma contribution of the individual volatile compounds (DE SOUZA et al, 2006;PINO, 2007). DE SOUZA and co-workers (2006) used GC−O with CharmAnalysis to detect β-damascenone, 1,1-diethoxyethane, ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, ethyl butanoate, oak lactone, vanillin, and two unknown compounds as the most potent odourants in a Puerto Rican rum of unknown aging time.…”