Figure 4.
Total content of benzoic acids (syringic and vanillic acids) versus A: total content of guaiacol-type compounds (coniferaldehyde, vanillin and vanillic acid), versus B: total content of syringol-type compounds (sinapaldehyde, syringaldehyde and syringic acid) in cachaça aged for 60 months in new barrels made from two oak species, European (Quercus petraea) and American (Quercus alba). Error bars represent standard deviation of independent triplicates.