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<p>Oak barrels are worldwide used wood for alcoholic beverages ageing; in Brazil, tropical woods have been studied for cachaça ageing, highlighting <i>Amburana cearensis</i> due to its richness in aromatic extractives and phenolic compounds. This study investigates the chemical and aromatic profiles of cachaça aged in <i>Amburana cearensis</i> barrels, aiming to support quality enhancement and market expansion strategies. Twenty-one samples aged from 4&#xa0;months to 4&#xa0;years were collected and submitted to analysis such as physical–chemical (including colour, ABV, acidity, Total phenolic content, Antioxidant analyses), volatile compounds (GC-FID and GC–MS) and copper content (FAAS). Forty-five volatile compounds were identified, contributing to fruity, floral, woody, and sweet aromas. Samples exhibited variation in phenolic content, antioxidant activity, and colour. While alcohol and acidity levels mostly complied with legal standards, excessive ethyl carbamate and copper levels in some samples raised safety concerns. High ethyl acetate and acetaldehyde levels were linked to aroma and oxidation, respectively. This work highlights the sensory potential of Amburana-aged cachaça and underscores the need for controlled processing to ensure safety, enhance quality, and valorise native wood use in artisanal distillate production.</p>

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Influence of Amburana cearensis barrels on the flavour profile and complexity of cachaça during maturation

  • 期刊论文

  • 发表日期：

    2026年1月21日

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  • Vanessa Pedro da Silva,
  • Eike Guilherme Torres de Souza,
  • Leila Moreira de Carvalho,
  • Mércia de Sousa Galvão,
  • Marta Suely Madruga,
  • Normando Ribeiro-Filho,
  • Taliana Kênia Alencar Bezerra

摘要

Oak barrels are worldwide used wood for alcoholic beverages ageing; in Brazil, tropical woods have been studied for cachaça ageing, highlighting Amburana cearensis due to its richness in aromatic extractives and phenolic compounds. This study investigates the chemical and aromatic profiles of cachaça aged in Amburana cearensis barrels, aiming to support quality enhancement and market expansion strategies. Twenty-one samples aged from 4 months to 4 years were collected and submitted to analysis such as physical–chemical (including colour, ABV, acidity, Total phenolic content, Antioxidant analyses), volatile compounds (GC-FID and GC–MS) and copper content (FAAS). Forty-five volatile compounds were identified, contributing to fruity, floral, woody, and sweet aromas. Samples exhibited variation in phenolic content, antioxidant activity, and colour. While alcohol and acidity levels mostly complied with legal standards, excessive ethyl carbamate and copper levels in some samples raised safety concerns. High ethyl acetate and acetaldehyde levels were linked to aroma and oxidation, respectively. This work highlights the sensory potential of Amburana-aged cachaça and underscores the need for controlled processing to ensure safety, enhance quality, and valorise native wood use in artisanal distillate production.