Behaviour of volatile aromatic compounds during distillation of cachaça in a three-body pot still

Why was the work done: The Brazilian spirit cachaça is distilled from fermented sugarcane juice. The equipment and distillation method influence the volatilisation of aromatic compounds, which affects the chemical composition and odour quality of the spirit. Distillation in a three-body pot still increases yield and productivity, but the impact of this process on cachaça aroma has received little attention. The work reported here considers the distribution of volatile compounds during distillation of cachaça in a three-body pot still, together with the composition and odour activity values (OAV). How was the work done: Fermented sugarcane juice was distilled in a three-body pot still and 13 volatile compounds quantified using gas chromatography with flame ionisation detection and gas chromatography–mass spectrometry. The OAV of the compounds in the heart fraction of cachaça were calculated. The chemical and sensory quality of cachaça from a three-body pot still was compared to single and double-distilled spirit. What are the main findings: The volatile compounds were classified as 'light', 'intermediate' and 'heavy', according to their volatility and distribution. Initially, aldehydes, esters and higher alcohols predominated, with acetic acid, ethyl carbamate and furfural cpredominant in the final fractions. Of the analysed compounds, 66% contributed to the aroma of cachaça, notably - with an OAV > 10 - ethyl acetate and 3-methyl-1-butanol. Why is the work important: Distillation in the three-body pot produced high-quality cachaça, with chemical parameters within the limits of the Brazilian legislation. These results provide a reference for evaluating the quality of cachaça and for research of the odour activity values in distilled beverages.