Abstract
Research has been carried out to identify and quantify phenolic and furan compounds (gallic acid, ellagic acid, furfural, 5-methylfurfural, 5-hydroxymethylfurfural, vanillin, syringaldehyde, vanillic acid, syringic acid, synapic aldehyde, coniferyl aldehyde), volatile organic impurities (acetaldehyde, ethyl acetate, methanol, 1-propanol, isobutanol, 2-methylbutanol, 3-methylbutanol), cations (sodium, ammonium, potassium, calcium, magnesium) and anions (chlorides, nitrites, nitrates, sulfates, phosphates, oxalates) in distilled spirits (whiskey, rum, tequila). Some differences were observed in the phenolic profiles of authentic and fake rum samples. The ranges of the cations and anions content in commercial samples of rum, whiskey, tequila have been determined. The data obtained can be used to develop objective criteria for detecting counterfeit products.
Highlights
Distilled alcoholic beverages differ from each other by the presence of components that form the “bouquet” characteristic of each drink
The identification of the alcoholic beverages authenticity is based on the analytical determination of a set of impurity components that determine the properties and/or origin of the product [1]
Syringaldehyde and vanillin are formed as a result of oxidative destruction of natural polymeric phenolic substances of oak wood during aging
Summary
Distilled alcoholic beverages differ from each other by the presence of components that form the “bouquet” characteristic of each drink These compounds, together with ethyl alcohol, are formed during fermentation, distillation and aging and cause changes in the organoleptic properties of beverages. Syringaldehyde and vanillin are formed as a result of oxidative destruction of natural polymeric phenolic substances of oak wood during aging Their concentration indicates the maturation time of the distillate in an oak barrel and is used as an “age index” [2].
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