Comparação de técnicas de determinação de ésteres em cachaça

Nascimento, Érika; Cardoso, Daniel Rodrigues; Franco, Douglas Wagner

doi:10.1590/s0100-40422009000900016

Cited by 9 publications

(6 citation statements)

References 7 publications

(12 reference statements)

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“…Ethyl acetate, ethyl octanoate, ethyl decanoate, ethyl dodecanoate, ethyl tetradecanoate and ethyl hexadecanoate were the most abundant esters. Some authors have identified the principal ester present in cachaça samples to be ethyl acetate (Nascimento, et al, 2009;Serafim & Franco 2015). However, the highest percentages found in this study were for ethyl decanoate and ethyl dodecanoate, in agreement with the results obtained by Zacaroni et al (2017).…”

Section: Volatile Compounds Present In Cachaçasupporting

confidence: 93%

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

Oliveira¹,

Cardoso²,

Santiago³

et al. 2020

RSD

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Cachaça is produced and marketed throughout Brazil to an extent that it has become a symbol of the country. To ensure the safety to consumers, the quality of the beverage must meet the legal standards set by Brazilian law. Nevertheless, reports of inadequacies are still common, and the complexity of its composition requires more detailed studies. This study sought to evaluate the chemical composition of cachaça produced in the state of Paraiba, determine the conformity with the parameters required by legislation, and identify volatile compounds present in these beverages. The cachaça samples were collected from the local commerce in their original packaging and sent to the Laboratório de Análise de Qualidade de Aguardente of the Universidade Federal de Lavras, in Lavras, Minas Gerais, Brazil. The parameters analyzed were those established by Brazilian legislation as indicators of quality. Volatile compounds were identified by mass spectrometry coupled to gas chromatography (GC-MS). Among the 20 samples analyzed, 17 were irregular with respect to at least one of the parameters established by the legislation. The complexity of the volatile composition has been proven by the fact that 57 compounds represented mainly by esters (ethyl decanoate and ethyl dodecanoate) and alcohols (3-methyl-1-butanol) were found.

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Section: Volatile Compounds Present In Cachaçasupporting

confidence: 93%

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

Oliveira¹,

Cardoso²,

Santiago³

et al. 2020

RSD

View full text Add to dashboard Cite

show abstract

“…According to the literature, esters can be formed by yeast during intracellular secondary metabolism during fermentation or by the esterification of alcohols and carboxylic acids during distillation and aging. Esters present at low concentrations incorporate a pleasant aroma of fruit to cachaça, but give the drink a nauseating and undesirable flavour when they are present in high concentrations (7,16,17). A high percentage of the samples contained ester concentrations within acceptable limits, thus indicating that the products were adequate for commercialization.…”

Section: Resultsmentioning

confidence: 99%

Multivariate analysis for the characterization of physico-chemical profiles of cachaça produced in copper stills over a period of six years in Minas Gerais state

et al. 2015

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Cachaça, a traditional, popular Brazilian alcoholic drink, is increasingly appreciated in many countries. In Brazil, it is the most extensively consumed alcoholic beverage and it has great relevance for agribusiness in the country, especially for the state of Minas Gerais, which is the main centre for the production of alambic cachaça. Thus, attempts to standardize techniques in the production chain of the beverage have been made to maintain the quality required by law. The physico-chemical profile of cachaça produced in copper stills in different cities of Minas Gerais, Brazil over the years 2006-2011 was determined by applying principal component analysis (PCA). According to the physico-chemical data, 61.5-77.9% of the samples were within the boundaries of standards identity and quality established by Brazilian legislation. According to the PCA, the composition of the cachaça produced in Minas Gerais between the years 2006 and 2011 was homogeneous.

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“…Zacaroni et al ( 2017) extracted volatile compounds from the headspace of cachac ¸as by SPME using a DVB/CAR/PDMS fiber and identified 14 compounds, of which 10 were esters. Nascimento et al (2009) reported that the esters present in the distilled beverages come from two different sources: those formed during fermentation by the intercellular secondary metabolism of the yeasts, such as ethyl acetate and ethyl butanoate, and those generated through the interconversion during aging. In the latter case, ethyl syringate and ethyl vanillate are mentioned.…”

Section: Resultsmentioning

confidence: 99%

Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

et al. 2019

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Distilled spirits, in addition to satisfying the legal requirements with respect to its composition, must possess a sensorial quality capable of satisfying its consumers. The present work describes the analysis of volatile compounds, trace elements and glycerol in thirteen samples of Mozambican spirits collected in different regions of the country. Extraction of volatile components was a accomplished using the headspace SPME technique, the quantification of glycerol was achieved by UV/Vis spectroscopy and the determination of trace elements by atomic absorption spectrometry. Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were the predominant compounds found in the different samples, contributing to the characteristics and aroma of the beverages. As for glycerol, concentrations below 5 mg L -1 were observed in all the samples studied. The samples were found to be contaminated by metals such as copper, lead and zinc. In addition, the results provided information on the quality of Mozambican spirits regarding some aspects related to the determination of metals and glycerol. This information might stimulate producers to be more attentive to the conditions of production and the risks involved in achieving good quality spirits.

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Comparação de técnicas de determinação de ésteres em cachaça

Cited by 9 publications

References 7 publications

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

Physicochemical parameters and volatile composition of cachaça produced in the state of Paraíba, Brasil

Multivariate analysis for the characterization of physico-chemical profiles of cachaça produced in copper stills over a period of six years in Minas Gerais state

Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

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