Table 3.
Content of aging-marker compounds derived from lignin and some ratios among them in commercial aged spirits and in cachaça aged for 60 months in new barrels made from two oak species, European oak (Quercus petraea) and American oak (Quercus alba).
| Aging-marker compound | Content (mg/L) |
|||||||
|---|---|---|---|---|---|---|---|---|
| Whisky (Aylott and MacKenzie, 2010) |
Cognac (Viriot et al., 1993) |
Wine distillate (Cernîşev, 2017) |
Cachaça aged for 5 years |
|||||
| Aging period (years) |
Q. petraea | Q. alba | ||||||
| 12 | 10 | 20 | 30 | 10–20 | >20 | |||
| Coniferaldehyde | 3.9 | 2.4 | 1.8 | 2.4 | ||||
| Vanillin | 6.5 | 5.8 | 6.8 | 7.2 | 12.3 | 16.7 | 7.0 | 9.4 |
| Vanillic acid | 3.6 | 3.1 | 4.0 | 5.4 | 3.5 | 4.5 | 7.8 | 22.2 |
| Guaiacol-type compounds | 19.7 | 23.6 | 16.6 | 34.0 | ||||
| Vanillin/coniferaldehyde | 3.2 | 7.0 | 3.9 | 3.9 | ||||
| Vanillic acid/vanillin | 0.6 | 0.5 | 0.6 | 0.8 | 0.3 | 0.3 | 1.1 | 2.4 |
| Sinapaldehyde | 3.5 | 1.6 | 2.7 | 1.2 | ||||
| Syringaldehyde | 11.6 | 10.9 | 13.3 | 14.2 | 23.2 | 27.8 | 14.4 | 37.8 |
| Syringic acid | 5.8 | 4.0 | 5.6 | 6.4 | 8.4 | 8.3 | 8.3 | 18.9 |
| Syringol-type compounds | 35.1 | 37.7 | 25.4 | 57.9 | ||||
| Syringaldehyde/sinapaldehyde | 6.6 | 17.4 | 5.3 | 31.5 | ||||
| Syríngic acid/syringaldehyde | 0.5 | 0.4 | 0.4 | 0.5 | 0.4 | 0.3 | 0.6 | 0.5 |
| Syringaldehyde/vanillin | 1.8 | 1.9 | 2.0 | 2.0 | 1.9 | 1.7 | 2.1 | 4.0 |
| Benzoic acids | 9.4 | 7.1 | 9.6 | 11.8 | 11.9 | 12.9 | 16.1 | 41.1 |