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<p>Sugarcane spirit (SS) is produced using a blend of different juices of different sugarcane genotypes (SG), as producers lack knowledge of the influence of sole SG on the quality and sensorial characteristics of SS. This study investigates how sole SG influences on the aroma profile and quality parameters of sugarcane spirits. Ten SG were grown on the same field with similar soil and environmental conditions. Sugarcane juice was extracted and subjected to fermentation, conducted using 20&#xa0;L vessels by inoculating 30 × 10<sup>7</sup> cells/mL of Saccharomyces cerevisiae. Distillations were performed using 20&#xa0;L copper still pots. Alcohol by volume (ABV, %)/volatile acidity (VA) (physical-chemical analysis), esters/aldehydes/alcohols/acrolein (GC-FID), ethyl carbamate/other volatiles (GC-MS), and copper (FAAS) were analyzed. Results revealed that all samples complied with safety standards, genotypes varied in alcohol content, volatile acidity, and aroma compounds. RB1443, VAT90-212, and RB962962 produced spirits with greater complexity, while SP79-1011 yielded a neutral profile, ideal for ageing. PCA analyses confirmed genotype-driven variability. These findings confirmed that SG strongly affects the chemical and sensory quality of distilled spirits. These results emphasize the need for careful raw material selection and process control to ensure consistent quality and support innovation in sugarcane spirits production.</p>

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The influence of sugarcane genotype on aroma profile and quality parameters of a distilled spirit

  • 期刊论文

  • 发表日期：

    2025年9月9日

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  • Vanessa Da-Silva,
  • Levi Felizardo,
  • Júlia Bizerra-Santos,
  • Maria Clara De-Barros,
  • Flávio Luiz Honorato da Silva,
  • Normando Ribeiro-Filho

摘要

Sugarcane spirit (SS) is produced using a blend of different juices of different sugarcane genotypes (SG), as producers lack knowledge of the influence of sole SG on the quality and sensorial characteristics of SS. This study investigates how sole SG influences on the aroma profile and quality parameters of sugarcane spirits. Ten SG were grown on the same field with similar soil and environmental conditions. Sugarcane juice was extracted and subjected to fermentation, conducted using 20 L vessels by inoculating 30 × 107 cells/mL of Saccharomyces cerevisiae. Distillations were performed using 20 L copper still pots. Alcohol by volume (ABV, %)/volatile acidity (VA) (physical-chemical analysis), esters/aldehydes/alcohols/acrolein (GC-FID), ethyl carbamate/other volatiles (GC-MS), and copper (FAAS) were analyzed. Results revealed that all samples complied with safety standards, genotypes varied in alcohol content, volatile acidity, and aroma compounds. RB1443, VAT90-212, and RB962962 produced spirits with greater complexity, while SP79-1011 yielded a neutral profile, ideal for ageing. PCA analyses confirmed genotype-driven variability. These findings confirmed that SG strongly affects the chemical and sensory quality of distilled spirits. These results emphasize the need for careful raw material selection and process control to ensure consistent quality and support innovation in sugarcane spirits production.