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http://repositorio.ufla.br/jspui/handle/1/11211| Title: | Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel |
| Keywords: | Cachaça Phenolic compounds Aging High performance liquid chromatography |
| Issue Date: | 1-Jun-2016 |
| Publisher: | Sociedade Brasileira de Química |
| Citation: | ANJOS, J. P. dos et al. Evolution of the concentration of phenolic compounds in cachaca during aging in an oak (Quercus sp) barrel. Journal of the Brazilian Chemical Society, São Paulo, v. 22, n. 7, Jul. 2011. |
| Abstract: | Cachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/11211 |
| Appears in Collections: | DQI - Artigos publicados em periódicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ARTIGO_Evolution of the concentration of phenolic compounds in cachaca during aging in an oak (Quercus SP) barrel.pdf | 293,01 kB | Adobe PDF | View/Open |
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