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de Souza EGT, Muniz E Silva MMA, da Silva VP, de Sousa Galvão M, Dos Santos Lima M, da Silva JA, Madruga MS, Muniz MB, Bezerra TKA. Accelerated aging of Brazilian sugarcane spirit: Impact of wood chips reuse on the phenolic and volatile profile of the beverage. Food Chem 2025; 476:143163. [PMID: 39983472 DOI: 10.1016/j.foodchem.2025.143163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2024] [Revised: 01/02/2025] [Accepted: 01/30/2025] [Indexed: 02/23/2025]
Abstract
The study investigated the impact of reusing wood chips in the maturation of sugarcane spirits on the chemical profile (non-volatile and volatile) of the bevarage. Chips of oak (Quercus sp.), amburana (Amburana cearensis), and chestnut (Bertholletia excelsa) were used in two maturation cycles. The first use of the chips resulted in greater extraction of phenolic and volatile compounds (especially esters and terpenes), increasing color intensity and antioxidant activity, promoting more complex beverages. Oak stood out for its higher phenolic content and greater antioxidant activity, while amburana and chestnut had different phenolic profiles. Compounds such as vanillin, vanillic acid and procyanidin-B2 were confirmed as markers of the woods studied. Reusing the chips reduced the concentration of antioxidant compounds, although it maintained the legal quality standards. Thus, the use of woodchips is a promising technique for adding aging markers in a short time, although their reuse is a limited practice.
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Affiliation(s)
- Eike Guilherme Torres de Souza
- Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Paraíba, Brazil
| | | | - Vanessa Pedro da Silva
- Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Paraíba, Brazil
| | - Mércia de Sousa Galvão
- Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Paraíba, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP, 56314-520, Petrolina, Pernambuco, Brazil.
| | - Jose Alexsandro da Silva
- Department of agrarian and exact sciences, State University of Paraiba, campus IV, catolé do Rocha, Paraíba, Brazil.
| | - Marta Suely Madruga
- Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Paraíba, Brazil
| | - Marcelo Barbosa Muniz
- Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Paraíba, Brazil
| | - Taliana Kênia Alencar Bezerra
- Post Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Paraíba, Brazil.
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