Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4571
Title: Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter
Other Titles: Alterações físico-químicas e sensoriais de cachaças envelhecidas submetidas à filtragem com carvão ativado
Keywords: Sugarcane spirit
Filtering
Carbon
Sensory and physicochemical analysis
Issue Date: 28-Feb-2012
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: DUARTE, C. F. et al. Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 3, p. 471-477, jul./set. 2012.
Abstract: Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process.
URI: http://repositorio.ufla.br/jspui/handle/1/5655171
Appears in Collections:DCA - Artigos publicados em periódicos



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