New HS-SPME-GC-BID method for the determination of volatile constituents in distilled beverages

Nascimento, Hélio Oliveira do; Silva, Maria Zillene Franklin da; Alexandre, Jéssica Beserra; Vidal, Carla Bastos; Carvalho, Técia Vieira; Nascimento, Ronaldo Ferreira do

doi:10.1016/j.microc.2022.107669

Cited by 6 publications

(1 citation statement)

References 32 publications

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“…Ferreira et al [100] found that GC × GC two-dimensional chromatograms were highly useful in authentication problems, and chemometrics classifiers, such as DDSIMCA, could be successfully applied to chromatographic data. Additionally, do Nascimento et al [101] developed a new method for determining higher alcohols, n-butanol, and ethyl acetate in cachaça using GC-BID by headspace solid-phase microextraction, showing concern for product quality.…”

Section: Monitoring and Improving Cachaça Production Processesmentioning

confidence: 99%

The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement

Ratkovich,

Esser,

de Resende Machado

et al. 2023

Foods

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This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit’s integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.

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Section: Monitoring and Improving Cachaça Production Processesmentioning

confidence: 99%