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Evaluation of volatile compounds and antioxidant capacity of some commercial rums from Dominican republic

Da Porto, Carla, Decorti, Deborha, Tubaro, Franco
International journal of food science & technology 2011 v.46 no.5 pp. 988-993
aldehydes, antioxidant activity, esters, fatty acid composition, gas chromatography, headspace analysis, mass spectrometry, microextraction, phenols, rum, volatile compounds, Dominican Republic
Some Dominican ‘heavy' rums, of a single brand, available commercially and labelled as 8, 15, 18, 21 and 25 year-old have been evaluated and compared. Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was used to analyse volatile compounds and crocin kinetic competition test to evaluate their antioxidant capacity. The alcohols and esters profiles of rums labelled as 21- and 25 year-old were similar. The alcohols and fatty acids profiles of rums labelled as 15 and 18 year-old were similar. The esters profile of rums labelled as 8 and 15 year-old was similar. Significant differences were found for aldehydes and volatile phenols between all the rum samples. The antioxidant capacity resulted significantly higher in the older rums (21 and 25 year-old) than in the younger ones (8, 15 and 18 year-old).