Identification and Analysis of Aroma Components in Silver Rum during Different Stages of Distillation
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Abstract:
In order to optimize the distillation process, the aroma components changes during silver rum distillation was investigated. After fermentation, sugarcane juice was distilled in charentes potstill to obtain six fractions. The aroma components of each fraction were extracted by solvent micro-extraction and analyzed by gas chromatography - mass spectrometry (GC-MS) combined with NIST database. About fifty six kinds of compounds were isolated and identified from different distillation fractions in silver rum, including 23 esters, 11 alcohols, 5 carbonyl compounds, 5 alkanes, 3 acids, a small amount of acetals, ethers, phenols, and heterocyclic compounds. The aroma components in different distillation fractions were distinctly different during the distillation processing. The content of esters firstly increased and then decreased. The content of total alcohols showed a decreasing trend, but increased in the fifth distillation stage. Besides, the contents of carbonyl compounds increased gradually. These results provided a scientific basis to optimize the distillation process for manufacture of high-quality rum.
