Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32334
metadata.artigo.dc.title: Physicochemical profile and determination of volatile compounds in cachaça stored in new oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba) casks by SPME‐GC–MS
metadata.artigo.dc.creator: Santiago, Wilder Douglas
Cardoso, Maria das Graças
Santiago, Juliana de Andrade
Teixeira, Maria Luisa
Barbosa, Richard Bispo
Zacaroni, Lidiany Mendonça
Sales, Priscila Ferreira de
Nelson, David Lee
metadata.artigo.dc.subject: Secondary compounds
Organic contaminants
Cachaça - Physical and chemical quality
Compostos secundários
Contaminantes orgânicos
Cachaça - Qualidade físico-química
metadata.artigo.dc.publisher: The Institute of Brewing & Distilling
metadata.artigo.dc.date.issued: 2016
metadata.artigo.dc.identifier.citation: SANTIAGO, W. D. et al. Physicochemical profile and determination of volatile compounds in cachaça stored in new oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba) casks by SPME‐GC–MS. Journal of The Institute of Brewing, London, v. 122, n. 4, p. 624-634, 2016.
metadata.artigo.dc.description.abstract: Aging has become common practice among producers seeking to increase the value of their products. The objective of this work was to conduct periodic monitoring by solid‐phase microextraction–gas chromatography–mass spectrometry of the physical and chemical quality of aging cachaça in terms of the alcohol content, volatile acidity, esters, aldehydes, higher alcohols, furfural, methanol, dry extract, copper and volatile compounds in the production process (distilled fractions) and during storage in casks newly made from oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba). The barrels were made in a specialized cooperage, and cachaça was obtained from a production unit in the southern region of Minas Gerais. Distinct physicochemical values were obtained for the distilled fractions; head and tail fractions had inappropriate concentrations of alcohol, aldehydes and butan‐1‐ol. Values within the limits established by law were obtained for the heart fraction, both in the distillation process and during aging, and it is, therefore, suitable for consumption. Several important compounds responsible for the aroma and flavour of the cachaças were observed, and alcohols, acids, esters and sesquiterpenes were found to compose the main groups. Through variance and main component analysis, important chemical changes were observed in the beverages. Copyright © 2016 The Institute of Brewing & Distilling
metadata.artigo.dc.identifier.uri: https://onlinelibrary.wiley.com/doi/full/10.1002/jib.372
http://repositorio.ufla.br/jspui/handle/1/32334
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos

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