Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/4571 |
Resumo: | Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process. |
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Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filterAlterações físico-químicas e sensoriais de cachaças envelhecidas submetidas à filtragem com carvão ativadoSugarcane spiritFilteringCarbonSensory and physicochemical analysisSugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process.A cachaça é uma bebida considerada símbolo nacional, sendo produzida por grandes produtores e por cerca de 30 mil pequenos e médios produtores de alambiques artesanais espalhados por todo o País. O cobre oriundo dos destiladores dos alambiques artesanais pode tornar‑se um grande problema, pois esse metal, em grandes concentrações na bebida, acarreta sérios problemas à saúde humana. Desta forma, objetivou-se estudar a influência da filtragem em carvão utilizado nos filtros comerciais sobre as características físico-químicas e sensoriais de aguardentes de cana envelhecidas. Realizaram-se as análises de cobre, extrato seco, grau alcoólico, álcoois superiores, acidez volátil, aldeídos, ésteres, furfural e metanol. A avaliação sensorial foi realizada com equipe de provadores selecionados e treinados, os quais analisaram a intensidade da cor amarela, sabor e aroma de madeira e sabor e aroma alcoólico das cachaças antes e após a filtragem. Os testes sensoriais foram realizados por meio de escala de intensidade, não estruturada e de 9 cm. Observou-se uma redução em todos os compostos físico-químicos analisados, exceto ésteres, que aumentaram nas cachaças após a filtragem. Provavelmente este aumento ocorreu devido à esterificação dos álcoois e ácidos presentes. De acordo com os resultados sensoriais obtidos, observou-se redução na intensidade das características cor amarela, aroma e sabor de madeira, principais características adquiridas no processo de envelhecimento.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-11-04T14:51:03Z2014-11-04T14:51:03Z2012-02-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfDUARTE, C. F. et al. Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 3, p. 471-477, jul./set. 2012.http://repositorio.ufla.br/jspui/handle/1/4571Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLADuarte, Felipe CiminoCardoso, Maria das GraçasPinheiro, Ana Carla MarquesSantiago, Wilder DouglasCarvalho, Leonardo Luna deinfo:eu-repo/semantics/openAccesseng2014-11-04T14:52:03Zoai:localhost:1/4571Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2014-11-04T14:52:03Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter Alterações físico-químicas e sensoriais de cachaças envelhecidas submetidas à filtragem com carvão ativado |
title |
Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter |
spellingShingle |
Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter Duarte, Felipe Cimino Sugarcane spirit Filtering Carbon Sensory and physicochemical analysis |
title_short |
Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter |
title_full |
Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter |
title_fullStr |
Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter |
title_full_unstemmed |
Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter |
title_sort |
Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter |
author |
Duarte, Felipe Cimino |
author_facet |
Duarte, Felipe Cimino Cardoso, Maria das Graças Pinheiro, Ana Carla Marques Santiago, Wilder Douglas Carvalho, Leonardo Luna de |
author_role |
author |
author2 |
Cardoso, Maria das Graças Pinheiro, Ana Carla Marques Santiago, Wilder Douglas Carvalho, Leonardo Luna de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Duarte, Felipe Cimino Cardoso, Maria das Graças Pinheiro, Ana Carla Marques Santiago, Wilder Douglas Carvalho, Leonardo Luna de |
dc.subject.por.fl_str_mv |
Sugarcane spirit Filtering Carbon Sensory and physicochemical analysis |
topic |
Sugarcane spirit Filtering Carbon Sensory and physicochemical analysis |
description |
Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-02-28 2014-11-04T14:51:03Z 2014-11-04T14:51:03Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
DUARTE, C. F. et al. Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 3, p. 471-477, jul./set. 2012. http://repositorio.ufla.br/jspui/handle/1/4571 |
identifier_str_mv |
DUARTE, C. F. et al. Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter. Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 3, p. 471-477, jul./set. 2012. |
url |
http://repositorio.ufla.br/jspui/handle/1/4571 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Ciência e Tecnologia de Alimentos reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1784550111353765888 |