Accelerated aging of Brazilian sugarcane spirit: Impact of wood chips reuse on the phenolic and volatile profile of the beverage

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-31 DOI:10.1016/j.foodchem.2025.143163

Eike Guilherme Torres de Souza, Mariana Miranda Alexandria Muniz e Silva, Vanessa Pedro da Silva, Mércia de Sousa Galvão, Marcos dos Santos Lima, Jose Alexsandro da Silva, Marta Suely Madruga, Marcelo Barbosa Muniz, Taliana Kênia Alencar Bezerra

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Abstract

The study investigated the impact of reusing wood chips in the maturation of sugarcane spirits on the chemical profile (non-volatile and volatile) of the bevarage. Chips of oak (Quercus sp.), amburana (Amburana cearensis), and chestnut (Bertholletia excelsa) were used in two maturation cycles. The first use of the chips resulted in greater extraction of phenolic and volatile compounds (especially esters and terpenes), increasing color intensity and antioxidant activity, promoting more complex beverages. Oak stood out for its higher phenolic content and greater antioxidant activity, while amburana and chestnut had different phenolic profiles. Compounds such as vanillin, vanillic acid and procyanidin-B2 were confirmed as markers of the woods studied. Reusing the chips reduced the concentration of antioxidant compounds, although it maintained the legal quality standards. Thus, the use of woodchips is a promising technique for adding aging markers in a short time, although their reuse is a limited practice.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.