Improvement of the Chemical Quality of Cachaça
Abstract
:Highlights
- Previous studies have addressed the difficulty of complying with the Good Manufacturing Practices of Cachaça producers based on the high number of samples that fall outside the parameters required by legislation;
- Improving the chemical and sensory quality of Cachaça is a crucial factor in increasing exports of this distillate;
- The current study demonstrates the levels of contaminants found in 531 samples of Cachaça between the years 2021 and 2023.
Abstract
1. Introduction
2. Materials and Methods
2.1. Sample Collection
2.2. Obtaining Samples
2.3. Analytical Methods
2.3.1. Gas Chromatography with Flame Ionization Detection (FID)
2.3.2. Gas Chromatography with Mass Spectrophotometer (GC-MS)
2.3.3. Copper
2.3.4. Alcohol Content
3. Results and Discussion
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Temperature | Length of Stay or Gradual Increase |
---|---|
90 °C | Permanence time for the first 2 min |
150 °C | Increase at a rate of 10 °C/min until it reaches 150 °C |
220 °C | Increase at a rate of 40 °C/min until it reaches 220 °C |
220 °C | Permanence time over 2 min |
Compound | RI (min) | LD * | QL * | Concentration Range * | a | b | r2 |
---|---|---|---|---|---|---|---|
Volatile Congeners | |||||||
Acetic aldehyde | 0.29 | 0.070 | 0.220 | 7.5–37.5 | 5.5900 | −1.0200 | 0.9957 |
Ethyl acetate | 1.41 | 0.057 | 0.171 | 12.5–62.5 | 2.8792 | 0.9075 | 0.9996 |
n-Propanol | 4.43 | 0.038 | 0.114 | 37.5–187.5 | 2.0471 | −0.2444 | 0.9999 |
Isobutanol | 5.22 | 0.014 | 0.042 | 12.5–62.5 | 1.7260 | −0.1724 | 0.9998 |
Isoamyl alcohol | 6.72 | 0.016 | 0.048 | 50–250 | 1.6748 | 9.1053 | 0.9999 |
Acetic acid | 19.15 | 0.530 | 1.590 | 37.5–187.5 | 5.4259 | 4.1160 | 0.9997 |
Contaminant congeners | |||||||
Metanol | 1.62 | 0.092 | 0.276 | 5–25 | 4.1394 | −0.1620 | 0.9997 |
sec-Butanol | 4.02 | 0.049 | 0.180 | 2.5–12.5 | 1.9168 | −5.1082 | 0.9998 |
n-Butanol | 5.99 | 0.072 | 0.216 | 0.75–3.75 | 1.1168 | −1.8596 | 0.9997 |
Ethyl carbamate | 10.15 | 0.180 | 0.550 | 50–500 | 64.714 | 1241.67 | 0.9984 |
Compound | Percentage of Samples within Concentration Ranges | Samples in Non-Compliance with Brazilian Legislation | Total Number of Samples | |||
---|---|---|---|---|---|---|
Alcohol content at 20 °C a | <38 | 38–<42 | 42–<48 | >49 | <38 or >48 | 527 |
5.88 | 17.49 | 76.66 | 0 | 5.88 | ||
Volatile congeners | ||||||
Volatile acidity (acetic acid) b | <100 | 100–<150 | 150–<200 | >200 | >150 | 527 |
90.97 | 5.73 | 1.19 | 2.11 | 3.3 | ||
Aldehydes (acetic aldehyde) b | <20 | 20–<30 | 30–<40 | >40 | >30 | 521 |
95.93 | 3.07 | 0.58 | 0.42 | 1 | ||
Esters (ethyl acetate) b | <100 | 100–<200 | 200–<300 | >300 | >200 | 521 |
99.52 | 0.38 | 0.1 | 0 | 0.1 | ||
Furfural b | <1 | 1–<5 | 5–<10 | >10 | >5 | 521 |
81.57 | 17.43 | 0.62 | 0.38 | 1 | ||
Higher alcohols b | <300 | 300–<360 | 360–<420 | >420 | >360 | 522 |
88.05 | 7.85 | 2.18 | 1.92 | 4.1 | ||
Coefficient of congeners b | <200 | 200–<650 | 650–<700 | >700 | <200 or >650 | 521 |
8.44 | 90.6 | 0.19 | 0.77 | 9.4 | ||
Contaminants | ||||||
Copper c | <2 | 2–<5 | 5–<7 | >7 | >5 | 484 |
75.62 | 20.45 | 1.24 | 2.69 | 3.93 | ||
Ethyl-Carbamate d | <150 | 150–<210 | 210–<300 | >300 | >210 | 391 |
83.14 | 11.5 | 2.04 | 3.32 | 5.37 | ||
N-butyl alcohol b | <1 | 1–<3 | 3–<5 | >5 | <3 | 521 |
98.46 | 1.34 | 0.2 | 0 | 0.2 | ||
Alcohol sec-butanol b | <5 | 5–<10 | 10–<20 | >20 | <10 | 521 |
86.41 | 4.99 | 1.7 | 6.9 | 8.6 | ||
Methyl alcohol b | <10 | 10–<20 | 20–<30 | >30 | <20 | 521 |
96.7 | 2.3 | 0.81 | 0.19 | 1 |
Compounds | Non-Conforming Samples Present Study | Non-Conforming Samples | Non-Conforming Samples | Non-Conforming Simples |
---|---|---|---|---|
Esters | 0% | 1.5% | 6,4% | - |
N-Butil alcohol | 0.2% | 7.7% | - | - |
Furfural | 1% | 2.1% | - | - |
Aldehydes | 1% | 6.3% | 17% | - |
Volatile acidity | 3.3% | 16,4% | 8.5% | - |
Higher alcohols | 4.1% | 25.7% | 4.3% | - |
Copper | 3.9% | 26.2% | 14.9% | 7% |
Ethyl carbamate | 5.4% | 39.1% | - | - |
Sec-butanol alcohol | 8.6% | 12.5% | - | - |
Coefficient of congeners | 9.4% | 6.1% | 8.5% | - |
Alcohol content | 5.8% | 4.9% | 9.6% | 21% |
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Marcondes Pereira, A.d.A.; Acevedo, M.S.M.S.F.; Alcarde, A.R. Improvement of the Chemical Quality of Cachaça. Beverages 2024, 10, 79. https://doi.org/10.3390/beverages10030079
Marcondes Pereira AdA, Acevedo MSMSF, Alcarde AR. Improvement of the Chemical Quality of Cachaça. Beverages. 2024; 10(3):79. https://doi.org/10.3390/beverages10030079
Chicago/Turabian StyleMarcondes Pereira, Amanda de Andrade, Maria Soledad M. S. F. Acevedo, and André Ricardo Alcarde. 2024. "Improvement of the Chemical Quality of Cachaça" Beverages 10, no. 3: 79. https://doi.org/10.3390/beverages10030079