Resumo

OSORIO MONSALVE, Jazmín; LOPEZ, Carlos  e  ZAPATA, Julián. Characterization of aroma compounds in Colombian rums by HS-SPME-GC-MS-O. Rev.Colomb.Quim. [online]. 2016, vol.45, n.2, pp.48-54. ISSN 0120-2804.  https://doi.org/10.15446/rev.colomb.quim.v45n2.60406.

For the first time, 46 odor-active volatile compounds present in commercial rums from Colombia were identified. This was performed through a head space-solid phase microextraction (HS-SPME) methodology, coupled to gas chromatography and mass spectrometry and olfactometry detection (GC-MS-O). Compounds included esters, aromatic compounds, alcohols, acetals, lactones and furfural. Of these 46 compounds, nine are present in all rums studied and others are brand characteristic.

Palavras-chave : Rum; volatile compounds; identification, aroma; HS-SPME; GC-MS-O.

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