A fração volátil das aguardentes de cana produzidas no Brasil
The volatile fraction of sugar cane spirits plays a key role in the quality and acceptance of these beverages. The composition of this fraction is dependent on the way sugar cane collection, fermentation, distillation and aging are carried out. The materials used in these processes strongly influenc...
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Sociedade Brasileira de Química
2012-01-01
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doaj-cc0b00ee9b4f42fe80e88a859b0230c92020-11-24T23:09:05ZengSociedade Brasileira de QuímicaQuímica Nova1678-70642012-01-013591819182610.1590/S0100-40422012000900022S0100-40422012000900022A fração volátil das aguardentes de cana produzidas no BrasilRicardo F. A. Moreira0Claudia C. Netto1Carlos A. B. de Maria2Universidade Federal do Estado do Rio de JaneiroUniversidade Federal do Estado do Rio de JaneiroUniversidade Federal do Estado do Rio de JaneiroThe volatile fraction of sugar cane spirits plays a key role in the quality and acceptance of these beverages. The composition of this fraction is dependent on the way sugar cane collection, fermentation, distillation and aging are carried out. The materials used in these processes strongly influence chemical composition. Acetic acid, acetaldehyde, ethyl acetate, ethanol, 2.3-butanedione, n-propanol, 3-methyl-buthanol and isobuthanol were the major volatiles in spirits. Dimethyl sulfide and n-propanol impaired beverage flavor. Ethyl octanoate, 1.1-diethoxy-ethane, 2-phenylethanol and 3-methyl-butanol were important aroma contributors. Ageing allows the extraction of flavor-active components (e.g., phenolic compounds) from wood.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000900022&lng=en&tlng=ensugar cane spiritvolatile compoundsflavor |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ricardo F. A. Moreira Claudia C. Netto Carlos A. B. de Maria |
spellingShingle |
Ricardo F. A. Moreira Claudia C. Netto Carlos A. B. de Maria A fração volátil das aguardentes de cana produzidas no Brasil Química Nova sugar cane spirit volatile compounds flavor |
author_facet |
Ricardo F. A. Moreira Claudia C. Netto Carlos A. B. de Maria |
author_sort |
Ricardo F. A. Moreira |
title |
A fração volátil das aguardentes de cana produzidas no Brasil |
title_short |
A fração volátil das aguardentes de cana produzidas no Brasil |
title_full |
A fração volátil das aguardentes de cana produzidas no Brasil |
title_fullStr |
A fração volátil das aguardentes de cana produzidas no Brasil |
title_full_unstemmed |
A fração volátil das aguardentes de cana produzidas no Brasil |
title_sort |
fração volátil das aguardentes de cana produzidas no brasil |
publisher |
Sociedade Brasileira de Química |
series |
Química Nova |
issn |
1678-7064 |
publishDate |
2012-01-01 |
description |
The volatile fraction of sugar cane spirits plays a key role in the quality and acceptance of these beverages. The composition of this fraction is dependent on the way sugar cane collection, fermentation, distillation and aging are carried out. The materials used in these processes strongly influence chemical composition. Acetic acid, acetaldehyde, ethyl acetate, ethanol, 2.3-butanedione, n-propanol, 3-methyl-buthanol and isobuthanol were the major volatiles in spirits. Dimethyl sulfide and n-propanol impaired beverage flavor. Ethyl octanoate, 1.1-diethoxy-ethane, 2-phenylethanol and 3-methyl-butanol were important aroma contributors. Ageing allows the extraction of flavor-active components (e.g., phenolic compounds) from wood. |
topic |
sugar cane spirit volatile compounds flavor |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000900022&lng=en&tlng=en |
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