Aging in wooden barrels is a proven technique that enhances the sensory complexity of alcoholic beverages by promoting the extraction of volatile and phenolic compounds. While oak has been traditionally used, there is a growing interest in exploring alternative wood species that can impart distinct sensory characteristics and promote innovative maturation processes. This review examines the impact of alternative woods on the aging of beverages, such as wine, cachaça, tequila, and beer, focusing on their influence on aroma, flavor, color, and chemical composition. A bibliometric analysis highlights the increasing scientific attention toward wood diversification and emerging aging technologies, including ultrasound and micro-oxygenation, which accelerate maturation while preserving sensory complexity. The role of toasting techniques in modulating the release of phenolic and volatile compounds is also discussed, emphasizing their contribution to unique sensory profiles. Additionally, regulatory aspects and sustainability considerations are explored, suggesting that alternative woods can expand flavor possibilities while supporting environmentally sustainable practices. This review underscores the potential of non-traditional wood species to drive innovation in the aging of alcoholic beverages and provide new sensory experiences that align with evolving consumer preferences and market trends.

Starches are promising molecules in the production of edible films. However, the hydrophilic nature of these materials is among the main limitations of packaging based on natural polymers. An underexplored alternative is the incorporation of emulsions. This work aimed to produce films based on crosslinked cassava starch with emulsions based on watermelon seed oil (WSO) extracted with pressurized ethanol. The effect of incorporating watermelon seed oil emulsion (WSOE) on the microscopic, structural, mechanical, hydrophilic, and thermal properties of films was analyzed. The internal structure and roughness of the films were significantly affected by increasing WSOE concentration. The WSOE incorporation increased the elongation capacity of the films and reduced the strain at break. WSOE concentrations did not significantly affect the water solubility, permeability, and X-ray diffraction but decreased the wettability of the films. The analysis of the thermal properties showed that the films did not present phase separation in the studied temperature range. Overall, WSOE improved the properties of the films based on cross-linked cassava starch, but it is necessary to optimize the production conditions of the films. These materials may potentially be used as biodegradable food packaging, controlled-release films, and edible coatings in food protection.

This study evaluated cachaças aged up to 48 months in four types of wood (oak, amburana, balsam, and chestnut), with analyses performed every four months, totaling 48 samples per type of wood. Compounds such as ethyl acetate, ethyl lactate, and aldehydes were identified and quantified by gas chromatography and were kinetically modeled by the Peleg model. The results demonstrated that the model presented an excellent fit to the experimental data (R² > 0.94), indicating that the production of volatile compounds follows second-order kinetics. The initial production rate was higher in the first 24 months, with stabilization observed after this period. Tropical woods, like amburana, balsam, oak, and chestnut, presented a higher initial production rate than oak, demonstrating a slower but constant evolution throughout aging. Light and volatile compounds, such as acetaldehyde and ethyl acetate, predominated initially, contributing to fresh and fruity aromatic profiles. Compounds with a higher molecular weight, as ethyl palmitate and phenols, became more evident in the final stages and were associated with denser and more complex sensory notes. This study highlights the significant impact of wood type and aging time on the chemical and sensory profile of cachaça, providing valuable information for optimizing the aging process and developing beverages with unique aromatic characteristics.