Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39363
metadata.artigo.dc.title: Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique
metadata.artigo.dc.creator: Tábua, Manuel Carlos Minez
Santiago, Wilder Douglas
Magalhães, Maísa Lamounier
Ferreira, Vanuzia Rodrigues Fernandes
Brandão, Rafaela Magalhães
Teixeira, Maria Luisa
Pedroso, Márcio Pozzobon
Machado, Ana Maria de Resende
Nelson, David Lee
Cardoso, Maria das Graças
metadata.artigo.dc.subject: Mozambican spirits
Inorganic contaminants
Organic compounds
Contaminantes inorgânicos
Compostos orgânicos
metadata.artigo.dc.publisher: Association of Food Scientists and Technologists of India
metadata.artigo.dc.date.issued: Feb-2020
metadata.artigo.dc.identifier.citation: TÁBUA, M. C. M. et al. Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique. Journal of Food Science and Technology, Mysore, v. 57, n. 2, p. 505-512, Feb. 2020.
metadata.artigo.dc.description.abstract: Distilled spirits, in addition to satisfying the legal requirements with respect to its composition, must possess a sensorial quality capable of satisfying its consumers. The present work describes the analysis of volatile compounds, trace elements and glycerol in thirteen samples of Mozambican spirits collected in different regions of the country. Extraction of volatile components was a accomplished using the headspace SPME technique, the quantification of glycerol was achieved by UV/Vis spectroscopy and the determination of trace elements by atomic absorption spectrometry. Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were the predominant compounds found in the different samples, contributing to the characteristics and aroma of the beverages. As for glycerol, concentrations below 5 mg L−1 were observed in all the samples studied. The samples were found to be contaminated by metals such as copper, lead and zinc. In addition, the results provided information on the quality of Mozambican spirits regarding some aspects related to the determination of metals and glycerol. This information might stimulate producers to be more attentive to the conditions of production and the risks involved in achieving good quality spirits.
metadata.artigo.dc.identifier.uri: https://link.springer.com/article/10.1007/s13197-019-04079-9
http://repositorio.ufla.br/jspui/handle/1/39363
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos

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