Production and characterization of a new sweet Sorghum distilled beverage
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/62253 |
Resumo: | Sweet sorghum is a culture that has received increasing attention in the last years. In many countries, genetic breeding programs have been developed seeking increases in the production of juice and sugars for alcoholic fermentation. In our study, S. cerevisiae and M. caribbica were evaluated to produce a distilled beverage from sweet sorghum, which was chemically and sensorially characterized. Both inocula and genotype BRS 506 were selected to produce the sweet sorghum spirit due to their high sugar conversion, ethanol yield, efficiency and productivity. The produced novel sorghum spirit was chemically and sensorially characterized. Fifty-five volatile compounds were identified by GCMS, most of them belonging to the groups of esters and higher alcohols, which are desirable due to their fruity aromatic descriptors in distilled beverages. The sweet sorghum spirit produced with S. cerevisiae presented more volatile acids (9431.86 µg/L), aldehydes (331.93 µg/L) and terpenes (4881 µg/L). In contrast, the spirit produced with mixed inoculum showed 58,021.27 µg/L of esters and 9717.07 µg/L of higher alcohols. The mixed inoculum improved the production of desirable volatile compounds, resulting in slightly greater acceptance in the sensorial analysis with a higher index of purchase intention. Based on our results, the sweet sorghum proved to be a good substrate for alcoholic fermentation to produce a spirit, which may represent an interesting alternative in the market of distilled beverages. |
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Production and characterization of a new sweet Sorghum distilled beverageSorghum bicolorVolatile compoundsDistilled beverageMeyerozyma caribbicaNon-SaccharomycesScience & TechnologySweet sorghum is a culture that has received increasing attention in the last years. In many countries, genetic breeding programs have been developed seeking increases in the production of juice and sugars for alcoholic fermentation. In our study, S. cerevisiae and M. caribbica were evaluated to produce a distilled beverage from sweet sorghum, which was chemically and sensorially characterized. Both inocula and genotype BRS 506 were selected to produce the sweet sorghum spirit due to their high sugar conversion, ethanol yield, efficiency and productivity. The produced novel sorghum spirit was chemically and sensorially characterized. Fifty-five volatile compounds were identified by GCMS, most of them belonging to the groups of esters and higher alcohols, which are desirable due to their fruity aromatic descriptors in distilled beverages. The sweet sorghum spirit produced with S. cerevisiae presented more volatile acids (9431.86 µg/L), aldehydes (331.93 µg/L) and terpenes (4881 µg/L). In contrast, the spirit produced with mixed inoculum showed 58,021.27 µg/L of esters and 9717.07 µg/L of higher alcohols. The mixed inoculum improved the production of desirable volatile compounds, resulting in slightly greater acceptance in the sensorial analysis with a higher index of purchase intention. Based on our results, the sweet sorghum proved to be a good substrate for alcoholic fermentation to produce a spirit, which may represent an interesting alternative in the market of distilled beverages.This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001. The authors also would like to thank Conselho Nacional de Desenvolvimento Científico e Tecnolo ´gico do Brasil (CNPq) and Fundação de Amparo à Pesquisa de MG (FAPEMIG) for financial support.info:eu-repo/semantics/publishedVersionSpringer VerlagUniversidade do MinhoLopes, Ana Cláudia AlencarGenisheva, ZlatinaNunes, José Airton RodriguesDuarte, Whasley Ferreira2019-122019-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/62253engLopes, Ana Cláudia Alencar; Genisheva, Zlatina; Nunes, José Airton Rodrigues; Duarte, Whasley Ferreira, Production and characterization of a new sweet Sorghum distilled beverage. Sugar Tech, 21(6), 966-975, 20190972-15250974-074010.1007/s12355-019-00732-xhttps://www.springer.com/life+sciences/agriculture/journal/12355info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:41:15Zoai:repositorium.sdum.uminho.pt:1822/62253Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:38:11.678333Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Production and characterization of a new sweet Sorghum distilled beverage |
title |
Production and characterization of a new sweet Sorghum distilled beverage |
spellingShingle |
Production and characterization of a new sweet Sorghum distilled beverage Lopes, Ana Cláudia Alencar Sorghum bicolor Volatile compounds Distilled beverage Meyerozyma caribbica Non-Saccharomyces Science & Technology |
title_short |
Production and characterization of a new sweet Sorghum distilled beverage |
title_full |
Production and characterization of a new sweet Sorghum distilled beverage |
title_fullStr |
Production and characterization of a new sweet Sorghum distilled beverage |
title_full_unstemmed |
Production and characterization of a new sweet Sorghum distilled beverage |
title_sort |
Production and characterization of a new sweet Sorghum distilled beverage |
author |
Lopes, Ana Cláudia Alencar |
author_facet |
Lopes, Ana Cláudia Alencar Genisheva, Zlatina Nunes, José Airton Rodrigues Duarte, Whasley Ferreira |
author_role |
author |
author2 |
Genisheva, Zlatina Nunes, José Airton Rodrigues Duarte, Whasley Ferreira |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Lopes, Ana Cláudia Alencar Genisheva, Zlatina Nunes, José Airton Rodrigues Duarte, Whasley Ferreira |
dc.subject.por.fl_str_mv |
Sorghum bicolor Volatile compounds Distilled beverage Meyerozyma caribbica Non-Saccharomyces Science & Technology |
topic |
Sorghum bicolor Volatile compounds Distilled beverage Meyerozyma caribbica Non-Saccharomyces Science & Technology |
description |
Sweet sorghum is a culture that has received increasing attention in the last years. In many countries, genetic breeding programs have been developed seeking increases in the production of juice and sugars for alcoholic fermentation. In our study, S. cerevisiae and M. caribbica were evaluated to produce a distilled beverage from sweet sorghum, which was chemically and sensorially characterized. Both inocula and genotype BRS 506 were selected to produce the sweet sorghum spirit due to their high sugar conversion, ethanol yield, efficiency and productivity. The produced novel sorghum spirit was chemically and sensorially characterized. Fifty-five volatile compounds were identified by GCMS, most of them belonging to the groups of esters and higher alcohols, which are desirable due to their fruity aromatic descriptors in distilled beverages. The sweet sorghum spirit produced with S. cerevisiae presented more volatile acids (9431.86 µg/L), aldehydes (331.93 µg/L) and terpenes (4881 µg/L). In contrast, the spirit produced with mixed inoculum showed 58,021.27 µg/L of esters and 9717.07 µg/L of higher alcohols. The mixed inoculum improved the production of desirable volatile compounds, resulting in slightly greater acceptance in the sensorial analysis with a higher index of purchase intention. Based on our results, the sweet sorghum proved to be a good substrate for alcoholic fermentation to produce a spirit, which may represent an interesting alternative in the market of distilled beverages. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12 2019-12-01T00:00:00Z |
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 |
http://hdl.handle.net/1822/62253 |
url |
http://hdl.handle.net/1822/62253 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Lopes, Ana Cláudia Alencar; Genisheva, Zlatina; Nunes, José Airton Rodrigues; Duarte, Whasley Ferreira, Production and characterization of a new sweet Sorghum distilled beverage. Sugar Tech, 21(6), 966-975, 2019 0972-1525 0974-0740 10.1007/s12355-019-00732-x https://www.springer.com/life+sciences/agriculture/journal/12355 |
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 |
Springer Verlag |
publisher.none.fl_str_mv |
Springer Verlag |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132918288744448 |