Analysis of the Flavor of Rum by Gas-Liquid Chromatography and Mass Spectrometry

The volatile flavor components of a Jamaica rum have been analyzed by gas-liquid chromatography and mass spectrometry. Techniques applied to prepare samples for analysis were: condensation of head space vapor, extraction of rum with n-pentane and a mixture of n-pentane/ether (1:2), preparative fractionations on packed columns, and isolation of acids, phenols, lactones and bases from the n-pentane extract. Approximately 200 components were identified and classified into esters, acids, alcohols, phenols, lactones, carbonyl compounds, acetals, pyrazine derivatives, and hydrocarbons. Their concentrations in rum range from approximately 0.01–800 ppm. Based on the analytical results, an imitation of rum was prepared.