| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190215 | Food Chemistry | 2007 | 8 Pages |
Abstract
Headspace solid-phase microextraction was used to extract and analyze volatile compounds in different aged rums. The interference of ethanol was resolved with a dilution of the sample at 12% v/v. The extraction procedure, using a 100 μm PDMS fibre with 35 min at 30 °C, permitted the isolation of a large quantity of volatile compounds. One hundred and eighty-four volatile compounds were identified, including 64 esters, 47 benzenic compounds, 16 terpenoids, 14 alcohols, 10 acetals, 9 aldehydes, 6 phenols, 6 ketones, 6 furans, 3 acids and 3 benzopyrans.Semi-quantitative analysis, based on area percent, showed very good reproducibility. The use of only 15 volatile compounds permits a differentiation between the 3- and 7 year-old rums.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jorge A. Pino,