Buscar

 

RI UFLA (Universidade Federal de Lavras) >
DCA - Departamento de Ciência dos Alimentos >
DCA - Artigos publicados em periódicos >

Por favor, utilize esse identificador para citar este item ou usar como link: http://repositorio.ufla.br/jspui/handle/1/4768

Título: Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology
Autor(es): Duarte, Wasley Ferreira
Amorim, Juliana Cunha
Lago, Lilian de Assis
Dias, Disney Ribeiro
Schwan, Rosane Freitas
Assunto: Alcoholic beverages
Fermentation biotechnology
Saccharomyces cerevisiae UFLA CA 11
Volatile compounds
Publicador: Institute of Food Technologists
Data de publicação: 24-Fev-2011
Referência: DUARTE, W. F. et al. Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology. Journal of Food Science, Chicago, v. 76, n. 5, p. C782-C790, June/July 2011.
Abstract: The jabuticaba tree (Brazilian grape tree) is a tree native to Brazil that belongs to the Myrtaceae family. The jabuticaba fruit is used in some regions of Brazil to produce juices, jams, wine, and ice cream. In this work, the fermentation conditions (temperature and ◦ Brix) for producing jabuticaba distillate were optimized using the response surface methodology (RSM). The optimal conditions for fermentation were found to be 20 ◦ C and 22 ◦ Brix. In repeated experiments to validate the model, experimental data exhibited good agreement with the predicted data. The distillate jabuticaba beverage showed a peculiar chemical composition with 20 volatile compounds that were identified and quantified. Isoamyl alcohols (2-methyl-1-butanol + 3-methyl-1-butanol) were the most abundant volatile compounds identified in jabuticaba spirit. Sensory analysis by tasters showed overall approval of jabuticaba distillate. In principal component analysis, when the beverage was evaluated by panelists under 24 y old tended to give favorable ratings of aroma and taste, as well as high overall scores. The group of panelists between the ages of 25 and 53 y old generally gave high marks for appearance in the principal component analysis.
URI: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02169.x/pdf
http://repositorio.ufla.br/jspui/handle/1/4768
Idioma: en
Aparece nas coleções: DCA - Artigos publicados em periódicos

Arquivos neste Item:

Não há arquivos associados para este Item.

Itens protegidos por copyright, com todos os direitos reservados, Salvo indicação em contrário.


Mostrar estatísticas

 


DSpace Software Copyright © 2002-2007 MIT and Hewlett-Packard - Feedback