Electrospray ionization mass spectrometry fingerprinting of Brazilian cachaças produced in copper alembic and in stainless-steel column stills

• Published in: European food research & technology 2012-11, Vol.235 (5), p.853-859
• Main Authors: Geöcze, Andrea Carrara, de Souza Oliveira, Evelyn, Geöcze, Katalin Carrara, Alvarenga, Raquel Mendonça, Canuto, Marcus H., Siebald, Helmuth G. L.
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; Biological and medical sciences; Biotechnology; Chemistry; Chemistry and Materials Science; Copper; Distillation; Distilleries; Fermentation; Food industries; Food Science; Forestry; Fundamental and applied biological sciences. Psychology; Ionization; Ions; Legislation; Liquor industry; Mass spectrometry; Original Paper; Principal components analysis; Regulation; Scientific imaging; Stainless steel; Studies; Sugar; Sugarcane
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-012-1814-8

Brazilian cachaça can be produced in two different ways: distilled in stainless steel column or in copper alembic stills. We evaluated 36 samples of commercial non-aged cachaças: 18 samples of sweetened cachaças distilled in stainless steel column, and 18 samples distilled in copper alembic stills. Fingerprints were obtained through electrospray ionization mass spectrometry by recording the intensity of the 15 most abundant ions. Principal component analysis was applied to the data and separated the samples in two groups. However, after sample standardization with sugar (20 g L −1 ), it was not possible to group them by type of distillation. The results showed that the technique applied did not allow differentiation of cachaças based on the distillation system, but for the presence or absence of sugar in them.