Martí M Pilar, Pino Jorge, Boqué Ricard, Busto Olga, Guasch Josep
Departament de Química Analítica i Química Orgànica, Unitat d'Enologia (CeRTA), Facultat d'Enologia, Universitat Rovira i Virgili, C/Marcel-lí Domingo, 43007, Tarragona, Catalunya, Spain.
Anal Bioanal Chem. 2005 May;382(2):440-3. doi: 10.1007/s00216-004-2969-3. Epub 2005 Jan 26.
The aromatic composition of sugar cane spirits and, in general, of alcoholic beverages, is mainly influenced by the ageing process in wood barrels. There are several factors that affect the quality of the final aged product, but the time of the storage in the barrel is perhaps the most important one. Ageing time must therefore be controlled in order to detect counterfeits; however, this parameter is very difficult to control and, at present, there is no analytical method available to determine it. We propose a quantitative method for determining the ageing time of sugar cane spirits in oak barrels by using an electronic nose based on coupling directly a headspace sampler to a mass spectrometer (HS-MS), and multivariate calibration. The method developed is simple and provides, in 5 min, the ageing time of spirits with an accuracy of about 1 month.
甘蔗烈酒以及一般酒精饮料的香气成分主要受木桶陈酿过程的影响。有几个因素会影响最终陈酿产品的质量，但在木桶中的储存时间可能是最重要的因素。因此，为了检测假冒产品，必须控制陈酿时间；然而，这个参数很难控制，目前还没有可用的分析方法来确定它。我们提出了一种定量方法，通过使用直接连接顶空进样器和质谱仪（HS-MS）的电子鼻以及多元校准来测定甘蔗烈酒在橡木桶中的陈酿时间。所开发的方法很简单，能在5分钟内提供烈酒的陈酿时间，准确度约为1个月。
