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Food Science and Technology International
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Note: Volatile Profile from Caninha Aged in Oak (Quercus sp) and Balsam (Myroxylon sp) Barrels

C. C. Netto

R. F.A. Moreira

C. A.B. De Maria

Laboratório de Química de Alimentos (LQA), Instituto Biomédico,UNIRIO Rua General Sampaio 71 Apt. 911 Bloco 2, Caju CEP 20931-350 Rio de Janeiro, Brazilcarreb{at}uol.com.br

Caninha is a Brazilian cane aguardent, with an alcoholic graduation from 38 to 54 GL, produced by distillation of fermented sugarcane juice.Volatile compounds (49) of caninha samples not aged and aged in oak or balsam barrels were determined by GC/FID, GC/MS and GC/Sniffing/aroma extract dilution analysis (AEDA). Esters represented the largest group, followed by alcoholsand acids. The concentrations of ethyl decanoate and ethyl dodecanoate found in the caninha aged in oak were higher than those from samples not aged and aged in balsam. 2-Methylpropanol and 3-methylbutanol, and decanoic and dodecanoic were the major alcohols and acids, respectively, present in caninha samples. GC/Sniffing/ AEDA analysis indicated a lower content of off-odour notes in aged caninha (31–35%) when compared with not aged one (57%). Important odour notes of wood and caninha-like were sniffed in all the aged samples in the range from 70 to 78min, at a maximum dilution factor of 23. As the results of AEDA indicated, both methylbutanol,ethyl octanoate and 2-phenylethanol appeared to be important contributors to overall aroma of all the aged caninhas studied. Only 3-methylbutanol and ethyl octanoate were considered as important odourants to the not aged caninha aroma.

Key Words: caninha • aroma • volatile compounds • ageing • balsam • oak

Food Science and Technology International, Vol. 9, No. 5, 359-364 (2003)
DOI: 10.1177/1082013203039135
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