Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

• Published in: Journal of food science and technology 2020-02, Vol.57 (2), p.505-512
• Main Authors: Tábua, Manuel Carlos Minez, Santiago, Wilder Douglas, Magalhães, Maísa Lamounier, Ferreira, Vanuzia Rodrigues Fernandes, Brandão, Rafaela Magalhães, Teixeira, Maria Luisa, Pedroso, Márcio Pozzobon, de Resende Machado, Ana Maria, Nelson, David Lee, das Graças Cardoso, Maria
• Format: Article
• Language: English
• Subjects: acetates; Acetic acid; Alcohols; Aroma; Atomic absorption analysis; atomic absorption spectrometry; Atomic absorption spectroscopy; Beverages; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; copper; Customer satisfaction; distilled spirits; Esters; Ethyl hexanoate; Food Science; Glycerol; Headspace; headspace analysis; Heavy metals; isoamyl alcohol; Isopentyl alcohol; lead; Mozambique; Nutrition; octanoic acid; odors; Original; Original Article; risk; Sensory evaluation; Sensory properties; Solid phase methods; solid phase microextraction; Spectral analysis; Spectrometry; Spirits; Trace elements; Ultraviolet spectroscopy; ultraviolet-visible spectroscopy; Volatile compounds; zinc
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-04079-9

Distilled spirits, in addition to satisfying the legal requirements with respect to its composition, must possess a sensorial quality capable of satisfying its consumers. The present work describes the analysis of volatile compounds, trace elements and glycerol in thirteen samples of Mozambican spirits collected in different regions of the country. Extraction of volatile components was a accomplished using the headspace SPME technique, the quantification of glycerol was achieved by UV/Vis spectroscopy and the determination of trace elements by atomic absorption spectrometry. Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were the predominant compounds found in the different samples, contributing to the characteristics and aroma of the beverages. As for glycerol, concentrations below 5 mg L −1 were observed in all the samples studied. The samples were found to be contaminated by metals such as copper, lead and zinc. In addition, the results provided information on the quality of Mozambican spirits regarding some aspects related to the determination of metals and glycerol. This information might stimulate producers to be more attentive to the conditions of production and the risks involved in achieving good quality spirits.