On the role of higher alcohols in the characterization of cachaça

Detalhes bibliográficos
Autor(a) principal: Maia, Amazile Biagioni
Data de Publicação: 2020
Outros Autores: Marinho, Lorena Simão, Nelson, David Lee
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/9135
Resumo: There is a growing interest in chemical markers for the identification and certification of cachaça as a cane spirit produced in Brazil. It is known that the higher alcohols that are usually analyzed (propyl alcohol, Isobutyl alcohol and isoamyl alcohol) occur in all alcoholic beverages (fermented and distilled), but the relative proportions can vary markedly according to the peculiarities of the raw material and the production process. In this work, the contents of higher alcohols in 300 samples of alembic cachaça were compared, 220 from the state of Minas Gerais and 80 from other states, as well as three samples of industrial cachaça and 14 samples of whiskeys of various brands. The typical range of total higher alcohols in cachaça was 180-360 mg/100 mL ethanol. Cachaça containing higher alcohol concentrations greater than 360 mg/100 mL ethanol do not comply with Brazilian legislation. However, cachaças with higher alcohols concentrations below 180 mg/100 mL ethanol, as was found in one of the industrial cachaças, signify adulteration, for example, by mixing with fuel alcohol. The C4/C5 ratio varied less than the C3/C5 ratio, being consistently within the range of 0.20-0.50. In the whiskeys analyzed, the concentrations of higher alcohols were in the range of 160 and 270 mg/100 mL. Therefore, this parameter would not assist in differentiating between cachaça and whiskey. But the C4/C5 ratio was consistently different, being always greater than 0.50 for the whiskeys. Thus, the routine analysis of higher alcohols provides useful information both for tracking possible fraud and for assessments related to the identity or origin of cachaça.
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spelling On the role of higher alcohols in the characterization of cachaçaSobre el papel de los alcoholes superiores en la caracterización de cachaçaSobre o papel dos álcoois superiores na caracterização da cachaçaÁlcoois superiorsCachaçaMarcadorsAlcoholes superioresCachaçaMarcadorsHigher alcoholsCachaçaMarkersThere is a growing interest in chemical markers for the identification and certification of cachaça as a cane spirit produced in Brazil. It is known that the higher alcohols that are usually analyzed (propyl alcohol, Isobutyl alcohol and isoamyl alcohol) occur in all alcoholic beverages (fermented and distilled), but the relative proportions can vary markedly according to the peculiarities of the raw material and the production process. In this work, the contents of higher alcohols in 300 samples of alembic cachaça were compared, 220 from the state of Minas Gerais and 80 from other states, as well as three samples of industrial cachaça and 14 samples of whiskeys of various brands. The typical range of total higher alcohols in cachaça was 180-360 mg/100 mL ethanol. Cachaça containing higher alcohol concentrations greater than 360 mg/100 mL ethanol do not comply with Brazilian legislation. However, cachaças with higher alcohols concentrations below 180 mg/100 mL ethanol, as was found in one of the industrial cachaças, signify adulteration, for example, by mixing with fuel alcohol. The C4/C5 ratio varied less than the C3/C5 ratio, being consistently within the range of 0.20-0.50. In the whiskeys analyzed, the concentrations of higher alcohols were in the range of 160 and 270 mg/100 mL. Therefore, this parameter would not assist in differentiating between cachaça and whiskey. But the C4/C5 ratio was consistently different, being always greater than 0.50 for the whiskeys. Thus, the routine analysis of higher alcohols provides useful information both for tracking possible fraud and for assessments related to the identity or origin of cachaça.Existe un interés creciente en referencias químicas para la identificación y certificación de la cachaza como aguardiente de caña producida en territorio brasileño. Se sabe que los alcoholes superiores habitualmente analizados (n-propanol, Isobutanol y alcohol isoamílico) se encuentran en todas las bebidas alcohólicas (fermentadas y  destiladas), pero las proporciones relativas pueden variar notablemente según las peculiaridades de la materia prima y el proceso de producción. . En este trabajo se comparó el contenido de alcoholes superiores en 300 muestras de cachaça tranquila, 220 de Minas Gerais y 80 de otros estados, así como tres muestras de cachaça industrial y 14 muestras de whiskies de diversas marcas. Los resultados permitieron establecer 180-360 mg/100 mL de etanol como el rango típico de alcoholes superiores totales en la cachaça. Las cachaças con alcoholes superiores por encima de 360 mg/100 mL de etanol no cumplen con la legislación brasileña. Pero las cachaças con alcoholes superiores por debajo de 180 mg/100 mL de etanol, como las que se encuentran en una de las cachaças industriales, señalan adulteración, por ejemplo, al mezclarlas con alcohol combustible. La relación C4/C5 mostró menos variación que la relación C3/C5, estando consistentemente en el rango de 0,20-0,50. En los whiskies analizados, los niveles de alcoholes superiores estuvieron en el rango de 160 y 270 mg/100 mL; por lo tanto, este parámetro no ayudaría a diferenciar entre cachaça y whisky. Pero la relación C4/C5 se diferenciaba constantemente, siempre por encima de 0,50. Por lo tanto, el análisis de rutina de alcoholes superiores proporciona información útil tanto para rastrear posibles fraudes como para evaluaciones relacionadas con la identidad o origen de la cachaza.Existe um interesse crescente em referenciais químicos para a identificação e certificação da cachaça como aguardente de cana produzida em território brasileiro. Sabe-se que os álcoois superiores usualmente analisados (n-propanol, Isobutanol e álcool isoamílico) ocorrem em todas as bebidas alcoólicas (fermentadas e/ou destiladas), mas as proporções relativas podem variar acentuadamente conforme peculiaridades da matéria-prima e do processo produtivo. Nesse trabalho, foram comparados os teores de álcoois superiores em 300 amostras de cachaça de alambique, sendo 220 de Minas Gerais e 80 de outros estados, assim como três amostras de cachaça industrial e 14 amostras de uísques de várias marcas. Os resultados permitiram estabelecer 180-360 mg/100 mL etanol como a faixa típica de álcoois superiores totais na cachaça. Cachaças com álcoois superiores acima de 360 mg/100 mL etanol não atendem à legislação brasileira. Mas cachaças com álcoois superiores abaixo de 180 mg/100 mL etanol, conforme encontrado em uma das cachaças industriais, sinalizam  adulteração, por exemplo, por mistura com álcool combustível.  A relação C4/C5 mostrou menos variação que a relação C3/C5, situando-se consistentemente na faixa de 0,20-0,50. Nos uísques analisados, os teores de álcoois superiores  situaram-se na faixa de 160 e 270 mg/100 mL; portanto, esse parâmetro não auxiliaria na diferenciação entre cachaça e uísque.  Mas a relação C4/C5 foi consistentemente diferenciada, sempre acima de 0,50. Assim, a análise rotineira dos álcoois superiores fornece informações úteis tanto para rastreamento de possíveis fraudes como para avaliações afetas à identidade/origem da cachaça.Research, Society and Development2020-10-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/913510.33448/rsd-v9i10.9135Research, Society and Development; Vol. 9 No. 10; e8299109135Research, Society and Development; Vol. 9 Núm. 10; e8299109135Research, Society and Development; v. 9 n. 10; e82991091352525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/9135/8263Copyright (c) 2020 Amazile Biagioni Maia; Lorena Simão Marinho; David Lee Nelsonhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMaia, Amazile Biagioni Marinho, Lorena SimãoNelson, David Lee2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/9135Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:27.897359Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv On the role of higher alcohols in the characterization of cachaça
Sobre el papel de los alcoholes superiores en la caracterización de cachaça
Sobre o papel dos álcoois superiores na caracterização da cachaça
title On the role of higher alcohols in the characterization of cachaça
spellingShingle On the role of higher alcohols in the characterization of cachaça
Maia, Amazile Biagioni
Álcoois superiors
Cachaça
Marcadors
Alcoholes superiores
Cachaça
Marcadors
Higher alcohols
Cachaça
Markers
title_short On the role of higher alcohols in the characterization of cachaça
title_full On the role of higher alcohols in the characterization of cachaça
title_fullStr On the role of higher alcohols in the characterization of cachaça
title_full_unstemmed On the role of higher alcohols in the characterization of cachaça
title_sort On the role of higher alcohols in the characterization of cachaça
author Maia, Amazile Biagioni
author_facet Maia, Amazile Biagioni
Marinho, Lorena Simão
Nelson, David Lee
author_role author
author2 Marinho, Lorena Simão
Nelson, David Lee
author2_role author
author
dc.contributor.author.fl_str_mv Maia, Amazile Biagioni
Marinho, Lorena Simão
Nelson, David Lee
dc.subject.por.fl_str_mv Álcoois superiors
Cachaça
Marcadors
Alcoholes superiores
Cachaça
Marcadors
Higher alcohols
Cachaça
Markers
topic Álcoois superiors
Cachaça
Marcadors
Alcoholes superiores
Cachaça
Marcadors
Higher alcohols
Cachaça
Markers
description There is a growing interest in chemical markers for the identification and certification of cachaça as a cane spirit produced in Brazil. It is known that the higher alcohols that are usually analyzed (propyl alcohol, Isobutyl alcohol and isoamyl alcohol) occur in all alcoholic beverages (fermented and distilled), but the relative proportions can vary markedly according to the peculiarities of the raw material and the production process. In this work, the contents of higher alcohols in 300 samples of alembic cachaça were compared, 220 from the state of Minas Gerais and 80 from other states, as well as three samples of industrial cachaça and 14 samples of whiskeys of various brands. The typical range of total higher alcohols in cachaça was 180-360 mg/100 mL ethanol. Cachaça containing higher alcohol concentrations greater than 360 mg/100 mL ethanol do not comply with Brazilian legislation. However, cachaças with higher alcohols concentrations below 180 mg/100 mL ethanol, as was found in one of the industrial cachaças, signify adulteration, for example, by mixing with fuel alcohol. The C4/C5 ratio varied less than the C3/C5 ratio, being consistently within the range of 0.20-0.50. In the whiskeys analyzed, the concentrations of higher alcohols were in the range of 160 and 270 mg/100 mL. Therefore, this parameter would not assist in differentiating between cachaça and whiskey. But the C4/C5 ratio was consistently different, being always greater than 0.50 for the whiskeys. Thus, the routine analysis of higher alcohols provides useful information both for tracking possible fraud and for assessments related to the identity or origin of cachaça.
publishDate 2020
dc.date.none.fl_str_mv 2020-10-21
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9135
10.33448/rsd-v9i10.9135
url https://rsdjournal.org/index.php/rsd/article/view/9135
identifier_str_mv 10.33448/rsd-v9i10.9135
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/9135/8263
dc.rights.driver.fl_str_mv Copyright (c) 2020 Amazile Biagioni Maia; Lorena Simão Marinho; David Lee Nelson
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Amazile Biagioni Maia; Lorena Simão Marinho; David Lee Nelson
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 10; e8299109135
Research, Society and Development; Vol. 9 Núm. 10; e8299109135
Research, Society and Development; v. 9 n. 10; e8299109135
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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