| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189167 | Food Chemistry | 2006 | 6 Pages |
In this work a method for simultaneous determination of 10 representative compounds in sugar cane spirits is reported. The low molecular weight phenolic compounds: gallic acid; vanillic acid; syringic acid; vanilin; syringaldehyde; coniferaldehyde; sinapaldehyde and coumarin; and the furanic aldehydes: 5-hydroxymethyl-furfural and furfural were simultaneously quantified by high performance liquid chromatography with UV detection. These compounds, together with acids, aldehydes and tannins are responsible for the organoleptic properties of aged beverages and can assest product quality, as well as be used as aging indicators. Determination of this group of compounds is important, as they are characteristic of types and styles of aged beverages.
