Electrospray ionization mass spectrometry fingerprinting of Brazilian artisan cachaça aged in different wood casks.
We have investigated the capability of direct infusion electrospray ionization mass spectrometry in the negative ion mode, ESI(-)-MS, to differentiate representative samples of artisan cachaça, a Brazilian sugar cane distillate of large production, aged in four different types of wood casks: amburana (Amburana cearensis), jequitibA (Cariniana estrellensis), balm (Myroxylon peruiferum), and oak (Quercus rubra). The ESI(-)-MS were found to be very characteristic, showing sets of diagnostic ions for each of the four types of samples: amburana (m/z 271, 313, 377), jequitibA (m/z 143, 171, 255), balm (m/z 137, 269, 283, 297), and oak (m/z 197, 301, 307). Furthermore, principal component (PCA) and hierarchical cluster analysis (HCA), applied to the ESI(-)-MS data, divided these samples into four definite categories. The influence of the aging time on the ESI(-)-MS fingerprints of the cachaça samples stored in oak casks was also established. An inversion in the relative intensity of the diagnostic ions of m/z 307 and 301 is detected in the ESI(-)-MS as the aging time increased from 1 to 2 years. The chemical structures of the major cachaça components were proposed on the basis of the following: (a) the comparison of the ESI(-)-MS/MS of the diagnostic anions with those of the authentic anions or (b) the interpretation of the fragmentation patterns of the previously unknown diagnostic anions. Hence, direct infusion ESI(-)-MS allows not only a rapid, simple, and accurate way to distinguish among cachaça samples stored in different wood casks but also monitoring changes in their chemical composition according to the aging time.
de Souza
Patterson P
PP
Department of Chemistry, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil 31270-901.
Siebald
Helmuth G L
HG
Augusti
Daniella V
DV
Neto
Waldomiro B
WB
Amorim
Vanessa M
VM
Catharino
Rodrigo R
RR
Eberlin
Marcos N
MN
Augusti
Rodinei
R
D000434:Alcoholic Beverages / Q000032:analysis* / Q000145:classification*; D000704:Analysis of Variance; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D021241:Spectrometry, Mass, Electrospray Ionization; D013997:Time Factors; D014934:Wood