Influence and effect of thermal treatment in elaboration of regional wood extracts for cachaca

被引：7

作者：

Campos, JOS

de Aquino, FWB

do Nascimento, RF

da Costa, JGM

De Keukeleire, D

de Casimiro, ARS

机构：

[1] CEFET, Curso Quim Ind, Ce, Brazil

[2] Fac Pharmaceut Sci, B-9000 Ghent, Belgium

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2004年 / 17卷 / 02期

关键词：

cachaca; spirit; extracts; wood; phenolics; HPLC;

D O I：

10.1016/j.jfca.2003.08.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Since the composition of oak phenolics determines to a great extent the characteristics of aged spirits, thermal treatment of Imburana and Balm wood extracts was investigated in connection with oak. The concentrations of vanillic and syringic acids, vanillin, syringaldehyde, coniferaldehyde, and sinapaldehyde determined by high-performance liquid chromatography (HPLC) were used as quality parameters of toasting. The contents of relevant phenolic compounds were significantly different among the studied woods. It is suggested that each specific wood requires particular conditions during thermal treatment in order to be applied for attaining required sensorial qualities in aged cachacas. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：179 / 185

页数：7

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