Volatile compounds formation in cachaça

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dc.creatorCardoso, Maria das Graças
dc.creatorMachado, Ana Maria de Resende
dc.creatorCaetano, Alex Rodrigues Silva
dc.creatorCampolina, Gabriela Aguiar
dc.creatorNelson, David Lee
dc.date.accessioned2023-01-13T20:38:55Z
dc.date.available2023-01-13T20:38:55Z
dc.date.issued2022-03
dc.descriptionCachaça is a beverage composed of a multitude of organic substances (aldehydes, carboxylic acids, ketones, alcohols, esters, terpenes, acetals, among others) resulting from chemical and biochemical transformations that occur during production. Hundreds of minor volatile compounds present in cachaça contribute to its aroma and flavor. Alcohols such as 3-methylbutan-1-ol and 2-phenylethanol, esters (ethyl acetate, pentylacetate, and octylacetate), and acetals (1,1-diethoxyethane) contribute to the refreshing floral and fruity aroma of the beverage. In this diverse universe, it is important that these volatile compounds that are considered desirable or undesirable be identified to guarantee the quality of the beverage.pt_BR
dc.identifier.citationCARDOSO, M. das G. et al. Volatile compounds formation in cachaça. In: REIS, F. R.; SANTOS, C. M. E. dos (Org). Volatile Compounds Formation in Specialty Beverages. Boca Raton: CRC Press, 2022, p. 15-31. DOI: https://doi.org/10.1201/9781003129462.pt_BR
dc.identifier.isbn9781003129462pt_BR
dc.identifier.urihttps://repositorio.ufla.br/handle/1/55790
dc.identifier.urihttps://www.taylorfrancis.com/chapters/edit/10.1201/9781003129462-3/volatile-compounds-formation-cacha%C3%A7a-maria-das-gra%C3%A7as-cardoso-ana-maria-de-resende-machado-alex-rodrigues-silva-caetano-gabriela-aguiar-campolina-david-lee-nelson
dc.languageenpt_BR
dc.publisherCRC Press / Taylor & Francis Grouppt_BR
dc.rightsopenAccesspt_BR
dc.subjectCompostos voláteispt_BR
dc.subjectCachaça - Qualidadept_BR
dc.titleVolatile compounds formation in cachaçapt_BR
dc.typeCapítulo de livropt_BR

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