Chemical Analysis of Suspected Unrecorded Alcoholic Beverages from the States of São Paulo and Minas Gerais, Brazil

Table 3

Carbonyl compounds identified through GC-MS analysis in two Brazilian cachaça samples.

Retention time	EI-MS data (/) (percentage)	Proposed structure	Peak percentage
2.2	46 (100), 45 (80)	Formic acid	2%/3%
2.6	60 (80), 45 (100), 43 (90)	Acetic acid	4%/2%
2.8	74 (1), 43 (100), 31 (40)	Hydroxy 2-propanone	4%/3%
11.2	96 (20), 95 (100), 39 (60)	furfural	4%/6%
12.6	126 (1), 97 (90), 69 (60), 41 (100), 39 (80)	4-Methyl-4-hepten-3-one	32%/29%
15.43	105 (1), 73 (60), 60 (100), 43 (70)	2-Hydroxyethylcarbamate	19%/40%
16.5	126 (1), 97 (5), 82 (50), 81 (100), 53 (50), 39 (40)	5-Hydroxymethyl furfural (5-HMF)	28%/6%

Data obtained (molecular ions and fragments) by mass spectrum analysis.
Percentages determined by peak areas in the chromatograms.