Evolution of the Concentration of Phenolic Compounds in Cachaca during Aging in an Oak (Quercus sp.) Barrel

被引：21

作者：

dos Anjos, Jeancarlo P. ^{[1
]}

Cardoso, Maria das Gracas ^{[1
]}

Saczk, Adelir A. ^{[1
]}

Dorea, Haroldo S. ^{[2
]}

Santiago, Wilder D. ^{[1
]}

Machado, Ana Maria R. ^{[1
]}

Zacaroni, Lidiany M. ^{[1
]}

Nelson, David Lee ^{[3
]}

机构：

[1] Univ Fed Lavras, Dept Quim, BR-37200000 Lavras, MG, Brazil

[2] Univ Fed Sergipe, Dept Quim, BR-49100000 Sao Cristovao, SE, Brazil

[3] Univ Fed Minas Gerais, Fac Farm, Dept Alimentos, BR-31270901 Belo Horizonte, MG, Brazil

来源：

JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY | 2011年 / 22卷 / 07期

关键词：

cachaca; phenolic compounds; aging; HPLC;

D O I：

10.1590/S0103-50532011000700016

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Cachaca 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 cacha a 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.

引用

页码：1307 / 1314

页数：8

共 26 条

[11] Evaluation of Brazilian woods as an alternative to oak for cachacas aging [J].

Faria, JB ;

Cardello, HMAB ;

Boscolo, M ;

Isique, WD ;

Odello, L ;

Franco, DW .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2003, 218 (01) :83-87

[12]

Harris D.C.:., 2007, QUANTITATIVE CHEM AN, VSeventh

[13]

Kuster R. M., 2007, FARMACOGNOSIA PLANTA

[14]

LEAO M. M., 2006, THESIS ESCOLA SUPERI

[15] Enhancement of antioxidant activity and inhibition of Helicobacter pylori by phenolic phytochemical-enriched alcoholic beverages [J].

Lin, YT ;

Vattem, D ;

Labbe, RG ;

Shetty, K .

PROCESS BIOCHEMISTRY, 2005, 40 (06) :2059-2065

[16]

Mamede M.E. O., 2004, B. Ceppa, V22, P233

[17]

Mendes L. M., 2009, Informe Agropecuario, V30, P41

[18]

*MIN AGR, 2005, 13 MIN AGR

[19]

Miranda Mariana Branco de, 2006, Food Sci. Technol, V26, P772, DOI 10.1590/S0101-20612006000400010

[20]

Oliveira S. G., 2009, INFORM AGROPECUARIO, V30, P14

← 1 2 3 →