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Electrospray ionization mass spectrometry fingerprinting of Brazilian cacha?as produced in copper alembic and in stainless-steel column stills |
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| Authors: | Andrea Carrara Ge?cze Evelyn de Souza Oliveira Katalin Carrara Ge?cze Raquel Mendon?a Alvarenga Marcus H Canuto Helmuth G L Siebald |
| Affiliation: | 1. Depto. de Alimentos da FAFAR, Universidade Federal de Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil 3. Depto. de Ciências Básicas da FCBS, Universidade Federal dos Vales do Jequitinhonha e Mucurí, Diamantina, MG, 39000-000, Brazil 2. Depto. de Química do ICEx, Universidade Federal de Minas Gerais, Ave. Ant?nio Carlos 6627, Belo Horizonte, MG, 31270-901, Brazil |
| Abstract: | Brazilian cacha?a can be produced in two different ways: distilled in stainless steel column or in copper alembic stills. We evaluated 36 samples of commercial non-aged cacha?as: 18 samples of sweetened cacha?as distilled in stainless steel column, and 18 samples distilled in copper alembic stills. Fingerprints were obtained through electrospray ionization mass spectrometry by recording the intensity of the 15 most abundant ions. Principal component analysis was applied to the data and separated the samples in two groups. However, after sample standardization with sugar (20?g?L?1), it was not possible to group them by type of distillation. The results showed that the technique applied did not allow differentiation of cacha?as based on the distillation system, but for the presence or absence of sugar in them. |
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