Perfil volatilômico das cachaças paraibanas

Abstract

Cachaça is a traditional Brazilian distilled beverage, obtained from the fermentation and distillation of sugar cane juice, and its chemical composition may be closely linked to its geographical origin and production practices. The aim of this study was to evaluate the chemical and volatile composition of non-aged (traditional) cachaças and cachaças stored in Amburana (Amburana cearensis) barrels, produced in three mesoregions of the state of Paraíba, Brazil (Agreste, Sertão Paraibano and Mata Paraibana), in order to provide relevant information for geographical identification and quality control. 26 samples of unaged cachaça (traditional) and 21 samples of cachaça stored in Amburana barrels for periods of four months to four years were analyzed. Physico-chemical parameters were determined: alcohol content, volatile acidity, higher alcohols, aldehydes, esters, furfural, methanol, ethyl carbamate and copper content. The volatile profile by GC-MS and spectrophotometric analysis of color intensity, total phenolics and antioxidants. Statistical analysis involved ANOVA, Tukey’s test, heat maps and PCA. The unaged cachaças practically all met the limits set by the identity and quality standards; however, in the cachaças stored in Amburana barrels, excessive volatile acidity and high levels of ethyl carbamate and copper were detected, suggesting deficiencies in hygiene, distillation practices or equipment maintenance. The chromatographic analyses identified volatile compounds, including alcohols, esters, ketones, aldehydes and terpenes, allowing the cachaças to be differentiated according to their geographical origin and ageing conditions. The unaged cachaças from the Mata Paraibana region had higher concentrations of alcohols and esters compared to those from the Agreste region, emphasizing the influence of edaphoclimatic factors. In cachaças stored in Amburana barrels, compounds such as 2-methyl-1-butanol, 3-methyl-1-butanol, phenylethyl alcohol and various ethyl esters were predominant, contributing to sweet, floral, fruity and woody sensory notes; and a wide variability in total phenolic content was observed (0.73 to 61.88 mg GAE/L), which correlated positively with color intensity and antioxidant activity, further demonstrating the impact of storage conditions and barrel reuse. In conclusion, the study revealed great variability in the chemical quality of cachaças from Paraíba, due to differences in production and storage practices. In addition, it was possible to separate the unaged cachaças into mesoregions influenced by edaphoclimatic factors. The process of aging in Amburana wood has contributed positively to the complexity of the drink, enriching it with desirable aromas that improve its sensory profile. However, there is a need for hygiene protocols to ensure consistent quality, standardization of aging conditions, such as barrel reuse and storage time.