Alcoholic beverages have developed unique flavors over millennia, with sourness playing a
vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds …

Distilled alcoholic beverages, wines, beers, and tobaccos are often characterized by GC or
GC–MS analysis of fatty acids and their esters, which contribute to the taste and quality of …

The present study reports the development and application of a novel method for the
colorimetric determination of volatile acidity in cachaça using digital image. Cachaça is the …

Cachaça samples were studied by means of comprehensive two-dimensional gas
chromatography and time-of-flight mass spectrometry (GC× GC/TOFMS) during the …

The differentiation between cachaça and rum using analytical data referred to alcohols
(methanol, propanol, isobutanol, and isopentanol), acetaldehyde, ethyl acetate, organic …

A headspace solid-phase microextraction (SPME) method was developed for the
determination of secondary compounds from Brazilian sugar cane spirits, or cachaça, by GC …

The quantitative chemical analysis of the Brazilian sugar cane spirit distilled from glass
column packaged with copper, stainless steel, aluminum sponge, or porcelain balls is …

Brazilian cachaças (115 samples; 73 samples derived from distillation in copper pot stills, 42
samples derived from distillation in stainless steel columns), collected directly at the …

Cachaça is a distilled alcoholic beverage, produced in large quantities in Brazil, from
fermentation of sugar cane juice. It is normally distillated in copper stills, which can …

Using high-performance liquid chromatography (HPLC) and 2, 4-dinitrophenylhydrazine as
a derivatizing reagent, an analytical method has been developed for the analysis of ketones …