A fração volátil das aguardentes de cana produzidas no Brasil

Detalhes bibliográficos
Autor(a) principal: Moreira,Ricardo F. A.
Data de Publicação: 2012
Outros Autores: Netto,Claudia C., Maria,Carlos A. B. de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000900022
Resumo: 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.
id SBQ-3_befeff5cd705c2b31299c63feaa4bb02
oai_identifier_str oai:scielo:S0100-40422012000900022
network_acronym_str SBQ-3
network_name_str Química Nova (Online)
repository_id_str
spelling A fração volátil das aguardentes de cana produzidas no Brasilsugar cane spiritvolatile compoundsflavorThe 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.Sociedade Brasileira de Química2012-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000900022Química Nova v.35 n.9 2012reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422012000900022info:eu-repo/semantics/openAccessMoreira,Ricardo F. A.Netto,Claudia C.Maria,Carlos A. B. depor2012-10-05T00:00:00Zoai:scielo:S0100-40422012000900022Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2012-10-05T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv A fração volátil das aguardentes de cana produzidas no Brasil
title A fração volátil das aguardentes de cana produzidas no Brasil
spellingShingle A fração volátil das aguardentes de cana produzidas no Brasil
Moreira,Ricardo F. A.
sugar cane spirit
volatile compounds
flavor
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 A fração volátil das aguardentes de cana produzidas no Brasil
author Moreira,Ricardo F. A.
author_facet Moreira,Ricardo F. A.
Netto,Claudia C.
Maria,Carlos A. B. de
author_role author
author2 Netto,Claudia C.
Maria,Carlos A. B. de
author2_role author
author
dc.contributor.author.fl_str_mv Moreira,Ricardo F. A.
Netto,Claudia C.
Maria,Carlos A. B. de
dc.subject.por.fl_str_mv sugar cane spirit
volatile compounds
flavor
topic sugar cane spirit
volatile compounds
flavor
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.
publishDate 2012
dc.date.none.fl_str_mv 2012-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000900022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000900022
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422012000900022
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.35 n.9 2012
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
_version_ 1750318113951318016

Registros relacionados