Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel

Detalhes bibliográficos
Autor(a) principal: Anjos,Jeancarlo P. dos
Data de Publicação: 2011
Outros Autores: Cardoso,Maria das Graças, Saczk,Adelir A, Dórea,Haroldo S, Santiago,Wilder D, Machado,Ana Maria R, Zacaroni,Lidiany M, Nelson,David Lee
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of the Brazilian Chemical Society (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532011000700016
Resumo: Cachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration.
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spelling Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrelcachaçaphenolic compoundsagingHPLCCachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration.Sociedade Brasileira de Química2011-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532011000700016Journal of the Brazilian Chemical Society v.22 n.7 2011reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0103-50532011000700016info:eu-repo/semantics/openAccessAnjos,Jeancarlo P. dosCardoso,Maria das GraçasSaczk,Adelir ADórea,Haroldo SSantiago,Wilder DMachado,Ana Maria RZacaroni,Lidiany MNelson,David Leeeng2011-07-22T00:00:00Zoai:scielo:S0103-50532011000700016Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2011-07-22T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel
title Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel
spellingShingle Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel
Anjos,Jeancarlo P. dos
cachaça
phenolic compounds
aging
HPLC
title_short Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel
title_full Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel
title_fullStr Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel
title_full_unstemmed Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel
title_sort Evolution of the concentration of phenolic compounds in cachaça during aging in an oak (Quercus sp.) barrel
author Anjos,Jeancarlo P. dos
author_facet Anjos,Jeancarlo P. dos
Cardoso,Maria das Graças
Saczk,Adelir A
Dórea,Haroldo S
Santiago,Wilder D
Machado,Ana Maria R
Zacaroni,Lidiany M
Nelson,David Lee
author_role author
author2 Cardoso,Maria das Graças
Saczk,Adelir A
Dórea,Haroldo S
Santiago,Wilder D
Machado,Ana Maria R
Zacaroni,Lidiany M
Nelson,David Lee
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Anjos,Jeancarlo P. dos
Cardoso,Maria das Graças
Saczk,Adelir A
Dórea,Haroldo S
Santiago,Wilder D
Machado,Ana Maria R
Zacaroni,Lidiany M
Nelson,David Lee
dc.subject.por.fl_str_mv cachaça
phenolic compounds
aging
HPLC
topic cachaça
phenolic compounds
aging
HPLC
description Cachaça is a traditional and popular Brazilian drink obtained by distilling fermented sugar cane juice. Among the steps involved in its production, natural aging in wood containers for a certain period of time can lead to alterations in the chemical composition, aroma, flavor and color of the beverage. The present work sought to determine the concentration of phenolic compounds after different periods of aging of the cachaça in an oak (Quercus sp.) barrel. Periodic collections during the aging period were performed, and thirteen selected phenolic compounds were determined by high performance liquid chromatography with a diode-array detector (HPLC-DAD). A progressive increase in the concentration of the compounds analyzed was observed, with syringaldehyde and gallic acid as the compounds encountered in the highest concentration.
publishDate 2011
dc.date.none.fl_str_mv 2011-07-01
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=S0103-50532011000700016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532011000700016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-50532011000700016
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 Journal of the Brazilian Chemical Society v.22 n.7 2011
reponame:Journal of the Brazilian Chemical Society (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Journal of the Brazilian Chemical Society (Online)
collection Journal of the Brazilian Chemical Society (Online)
repository.name.fl_str_mv Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv ||office@jbcs.sbq.org.br
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