Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30447
metadata.artigo.dc.title: Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage
metadata.artigo.dc.creator: Oliveira, Érica Resende
Caliari, Márcio
Soares Júnior, Manoel Soares
Oliveira, Aryane Ribeiro
Duarte, Renata Cristina Marques
Vilas Boas, Eduardo Valério de Barros
metadata.artigo.dc.subject: Saccharum sp.
Fermentation
Volatile
Phenolic
Antioxidant activity
metadata.artigo.dc.publisher: Springer
metadata.artigo.dc.date.issued: Jan-2018
metadata.artigo.dc.identifier.citation: OLIVEIRA, E. R. et al. Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage. Journal of Food Science and Technology, [S.l.], v. 55, n. 1, p. 72–81, Jan. 2018.
metadata.artigo.dc.description.abstract: This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC–MS) and volatile (GS–MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L−1, pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g−1, density of 0.991 g cm−3, reduced dry matter of 14.15 g L−1, sulfates lower than 0.7 g K2SO4 L−1. Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p-coumaric acid (0.24%), ferulic acid (6.63%), m-coumaric acid (0.36%), and o-coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.
metadata.artigo.dc.identifier.uri: https://link.springer.com/article/10.1007/s13197-017-2792-4
http://repositorio.ufla.br/jspui/handle/1/30447
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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