Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Artificially-aged cachaca samples characterised by direct infusion electrospray ionisation mass spectrometry
Author: de Souza, PP
Resende, AMM
Augusti, DV
Badotti, F
Gomes, FDO
Catharino, RR
Eberlin, MN
Augusti, R
Abstract: Direct infusion electrospray ionisation mass spectrometry in the negative ion mode [ESI()-MS] was employed to evaluate the authenticity of aged cachacas, a traditional and valuable Brazilian alcoholic beverage prepared from the distillation of brewed sugarcane juice and aged in barrels made of common woods. Counterfeit samples were prepared by adding dyes, sawdust or essences to a freshly-distiled, much less valuable sample (white cachaca) to simulate the 1-2 years long natural ageing in wooden barrels. A simple visual inspection revealed remarkable differences between the ESI()-MS of the authentic samples (aged in oak or amburana casks) and the artificially-aged counterfeit samples. A set of diagnostic ions were detectable in the ESI()-MS of the authentic samples aged in oak (m/z 197, 241, 301 and 307) and amburana (m/z 271 and 377/379). This fast and direct methodology seems useful as a routine procedure to monitor this highly profitable and common counterfeit practice. (C) 2013 Elsevier Ltd. All rights reserved.
Subject: Cachaca
Simulated ageing
Electrospray ionisation
Mass spectrometry
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Chemistry. Elsevier Sci Ltd, v. 143, n. 77, n. 81, 2014.
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2013.07.111
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.