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dc.creatorTábua, Manuel Carlos Minez-
dc.creatorSantiago, Wilder Douglas-
dc.creatorMagalhães, Maísa Lamounier-
dc.creatorFerreira, Vanuzia Rodrigues Fernandes-
dc.creatorBrandão, Rafaela Magalhães-
dc.creatorTeixeira, Maria Luisa-
dc.creatorPedroso, Márcio Pozzobon-
dc.creatorMachado, Ana Maria de Resende-
dc.creatorNelson, David Lee-
dc.creatorCardoso, Maria das Graças-
dc.date.accessioned2020-03-25T13:26:52Z-
dc.date.available2020-03-25T13:26:52Z-
dc.date.issued2020-02-
dc.identifier.citationTÁBUA, 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.pt_BR
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-019-04079-9pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/39363-
dc.description.abstractDistilled 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.pt_BR
dc.languageen_USpt_BR
dc.publisherAssociation of Food Scientists and Technologists of Indiapt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Science and Technologypt_BR
dc.subjectMozambican spiritspt_BR
dc.subjectInorganic contaminantspt_BR
dc.subjectOrganic compoundspt_BR
dc.subjectContaminantes inorgânicospt_BR
dc.subjectCompostos orgânicospt_BR
dc.titleIdentification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambiquept_BR
dc.typeArtigopt_BR
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