Comparison and Quantification of the Development of Phenolic Compounds during the Aging of Cachaca in Oak(Quercus sp)and Amburana(Amburana cearensis)Barrels

作     者：Wilder D.Santiago Maria das G.Cardoso Juliana de A.Santiago Marcos S.Gomes Leonardo M.A.Rodrigues Rafaela M.Brandao Rodolfo R.Cardoso Gabriel B.d’Avila Bruno L.da Silva Alex R.S.Caetano 

作者机构：Department of ChemistryFederal University of LavrasLavrasBrazil Department of Food ScienceFederal University of LavrasLavrasBrazil 

出 版 物：《American Journal of Plant Sciences》 (美国植物学期刊（英文）)

年 卷 期：2014年第5卷第21期

页      面：3140-3150页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

基　　金：the Conselho Nacional de Desenvolvimento Cientifico e Tecnologico(CNPQ) the Fundacao de Amparo a Pesquisa do Estado de Minas Gerais(FAPEMIG) and the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior(CAPES)for financial support 

主　　题：Beverage Aging Phenolic Compounds Liquid Chromatography 

摘      要：Aging is a stage of the cachaça production process in which several chemical reactions occur between compounds extracted from the wood and other compounds present on the beverage. In an attempt to establish a profile regarding the chemical characterization of aged cachaças, phenolic compounds have been studied because of the specific characteristics of each wood species and their known antioxidant properties. This work sought to assess and compare the development of 12 phenolic compounds in cachaças aged in oak (Quercus sp) and amburana (Amburana cearenses) barrels during a period of 12 months. There was a progressive increase in the concentration of phenolic compounds in the beverage for both of the types of wood. The principal compounds encountered in the cachaça aged in oak barrels were gallic acid, syringaldehyde and syringic acid, while vanillic acid, syringaldehyde, sinapic acid and gallic acid were isolated from that aged in amburana barrels.