Characterization of cachaça and rum aroma.

Journal of agricultural and food chemistry (2006-01-19)
Maria D C A de Souza, Pablo Vásquez, Nélida L Del Mastro, Terry E Acree, Edward H Lavin
ABSTRACT

Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which <1% is exported. Although rum is similar to cachaça its flavor difference is easily recognizable. Using gas chromatography-olfactometry (GCO) to separate and characterize the odorants present in cachaça and rum, these two sugar cane products were compared and standards identified to use in a descriptive sensory analysis (DSA). In the DSA cachaça was more intense in the grassy, spicy, sulfury, and vinegar descriptors, whereas apple and caramel were the same in both rum and cachaça. The GCO data for the apple-smelling compounds beta-damascenone along with ethyl butyrate, isobutyrate, and 2-methylbutyrate were at the same potency in both cachaça and rum, whereas the spicy-smelling eugenol, 4-ethylguaiacol, and 2,4-nonadienal were much more potent in cachaça.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Damascenone, natural, 1.1-1.4 wt. % (190 proof ethanol), FG