Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

Abstract

Cachaça is produced and marketed throughout Brazil to an extent that it has become a symbol of the country. To ensure the safety to consumers, the quality of the beverage must meet the legal standards set by Brazilian law. Nevertheless, reports of inadequacies are still common, and the complexity of its composition requires more detailed studies. This study sought to evaluate the chemical composition of cachaça produced in the state of Paraiba, determine the conformity with the parameters required by legislation, and identify volatile compounds present in these beverages. The cachaça samples were collected from the local commerce in their original packaging and sent to the Laboratório de Análise de Qualidade de Aguardente of the Universidade Federal de Lavras, in Lavras, Minas Gerais, Brazil. The parameters analyzed were those established by Brazilian legislation as indicators of quality. Volatile compounds were identified by mass spectrometry coupled to gas chromatography (GC-MS). Among the 20 samples analyzed, 17 were irregular with respect to at least one of the parameters established by the legislation. The complexity of the volatile composition has been proven by the fact that 57 compounds represented mainly by esters (ethyl decanoate and ethyl dodecanoate) and alcohols (3-methyl-1-butanol) were found.

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

“…This fact can be related to incomplete fermentation of the wort sugars and, consequently, low ethanol production. In addition, errors or lack of standardization of the beverage to be marketed and inadequate packaging can result in an alcohol concentration lower than that required by current legislation (Cardoso, 2020; Oliveira et al., 2020). The concentration of aldehydes in the IA21 sample was also outside the legal limit.…”

“…This addition resulted in an increase in the dry matter content of the beverage (Brazil, 2005a). This practice, despite being authorized by legislation, can be associated with the intention to mask the low sensory quality of cachaça, making it a unrecommended practice (Oliveira et al., 2020).…”

“…The great variability in the levels of esters can be attributed to the diversity of the samples analyzed because these compounds can be formed through the intracellular metabolism of yeasts or by the esterification of carboxylic acids during distillation and aging. The different practices of the production process can interfere with the concentration of these compounds in the beverage (Cardoso, 2020; Oliveira et al., 2020; Santiago et al., 2016).…”

Cachaça sold in polyethylene terephthalate packaging: Determination of the physical-chemical profile, polycyclic aromatic hydrocarbons and ethyl carbamate

“…After production, the beverage can be sweetened by adding sugar, which in turn dissolves in the beverage and is detected in the dry extract analysis (Brasil, 2005a). Oliveira et al (2020) studied cachaça produced in the state of Paraíba and found values of up to 6.21 g L -1 of dry extract in the cachaça samples. the authors associated the high values of dry extract with the fact that the samples had been sweetened.…”

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

“…Oliveira et al [102] examined the chemical composition of cachaça produced in Paraíba, Brazil; they assessed conformity with legal parameters and identified volatile compounds in the beverages. Of 20 unaged cachaça samples, 17 were irregular, concerning at least one legislation-established parameter.…”