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Characterisation of odour-active compounds in aged rum

Jorge A Pino1, Sebastian Tolle2, Recep Gök2

  • 1Food Industry Research Institute, Carretera al Guatao km 3½, Havana, C.P. 19200, Cuba.

Food Chemistry
|December 16, 2017
PubMed
Summary

Oak cask aging enriches rum`s aroma profile. Researchers identified 116 volatile compounds, including seven novel ones, and pinpointed key odorants like vanillin and damascenone that define rum`s complex flavor.

Keywords:
Aroma extract dilution analysisGas chromatography–mass spectrometryGas chromatography–olfactometryOdour activity valueRumSolvent-assisted flavour evaporation

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