Quantitative chemical profile and multivariate statistical analysis of alembic distilled sugarcane spirit fractions

Abstract

As concentrações de 39 compostos orgânicos foram determinadas em três frações (cabeça, coração e cauda) obtidas da destilação em alambique do caldo de cana fermentado. Os resultados foram avaliados utilizando-se análise de variância (ANOVA), teste de Tukey, análise de componentes principais (PCA), agrupamento hierárquico (HCA) e análise discriminante linear (LDA). De acordo com PCA e HCA, os dados experimentais conduzem à formação de três agrupamentos. As frações de cabeça deram origem a um grupo mais definido. As frações coração e cauda apresentaram alguma sobreposição coerente com sua composição em ácidos. As habilidades preditivas de calibração e validação dos modelos gerados pela LDA para a classificação das três frações foram de 90,5 e 100%, respectivamente. Este modelo reconheceu como coração doze de treze cachaças comerciais (92,3%) com boas características sensoriais, apresentando potencial para a orientação do processo de cortes.Concentrations of 39 organic compounds were determined in three fractions (head, heart and tail) obtained from the pot still distillation of fermented sugarcane juice. The results were evaluated using analysis of variance (ANOVA), Tukey's test, principal component analysis (PCA), hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). According to PCA and HCA, the experimental data lead to the formation of three clusters. The head fractions give rise to a more defined group. The heart and tail fractions showed some overlap consistent with its acid composition. The predictive ability of calibration and validation of the model generated by LDA for the three fractions classification were 90.5 and 100%, respectively. This model recognized as the heart twelve of the thirteen commercial cachaças (92.3%) with good sensory characteristics, thus showing potential for guiding the process of cuts.

GC-MS analysis of ethyl carbamate in distilled sugar cane spirits from the northern and southern regions of Minas Gerais

“…The median values for EC concentrations were 65, 26 and 24 µg L −1 for the head, heart and tail fractions, respectively. The results suggest that a tuning in the first cut could be used to reduce the concentration of this unwanted compound in the heart fraction .…”

FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

“…The information available from other distillated beverages indicates that the head fraction (fore-run part of a distillate) and the tail fraction (after-run part of a distillate) must be discarded since they may contain substantial amounts of toxic compounds, like methanol, or compounds that contribute negatively to sensory quality (Silva & Malcata, 2002). The middle-run fraction is known as the heart and it is the part of the distillate used for the consumption, which contains the majority of the ethanol and the volatile compounds responsible for the aroma profile of the beverages (López-Vázquez, Herminia Bollaín, Berstsch, & Orriols, 2010;Serafim et al, 2012;Silva & Malcata, 2002). The distillate composition changes during the distillation process (Caldeira, Gomes, & Botelho, 2018) (Serafim et al, 2012).…”

“…The middle-run fraction is known as the heart and it is the part of the distillate used for the consumption, which contains the majority of the ethanol and the volatile compounds responsible for the aroma profile of the beverages (López-Vázquez, Herminia Bollaín, Berstsch, & Orriols, 2010;Serafim et al, 2012;Silva & Malcata, 2002). The distillate composition changes during the distillation process (Caldeira, Gomes, & Botelho, 2018) (Serafim et al, 2012). Consequently, it is very important to develop analytical tools that allow this process to be monitored.…”

Chemical Typification of the Sugarcane Spirits Produced in São Paulo State

“…A considerable contribution of the (volatile and nonvolatile) chemical composition is mitigated or even removed during the cutting process with the removal of the “head” and “tail” fractions. (Serafim and others ) This procedure, where some degree of information is lost, can likely make it too difficult to correlate the chemical profiles of the “heart” fractions (commercial cachaças) with the regional origin.…”