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Using colorimetric spot test and digital imaging-based technique for volatile acidity determination in cachaça with the aid of a smartphone. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Silva APD, Silvello GC, Bortoletto AM, Alcarde AR. Composição química de aguardente de cana obtida por diferentes métodos de destilação. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.30818] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O presente estudo teve por objetivo determinar a influência de métodos de destilação (simples, dupla e redestilação) na composição química de aguardentes de cana, mediante análises de componentes voláteis (aldeídos, ésteres, metanol, álcoois superiores, ácido acético e furfural) e contaminantes (álcoois n-butílico e sec-butílico, cobre e carbamato de etila). A aguardente monodestilada e os destilados alcoólicos das aguardentes bidestilada e redestiladas apresentaram composição química de compostos voláteis e de contaminantes dentro das especificações da legislação brasileira. A aguardente monodestilada apresentou maiores concentrações de ácido acético, aldeído acético, acetato de etila, álcool propílico, álcoois superiores, furfural e coeficiente de congêneres. A aguardente monodestilada também apresentou concentrações mais elevadas dos contaminantes metanol, sec-butanol, cobre e carbamato de etila. Em relação à monodestilação, as metodologias de bidestilação e de redestilação proporcionaram redução da concentração de congêneres voláteis das aguardentes (ácido acético, aldeído acético, acetato de etila, álcool propílico e furfural) e de compostos considerados contaminantes (metanol, sec-butanol, cobre e carbamato de etila).
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Quantitative strategies for detecting different levels of ethyl carbamate (EC) in various fermented food matrices: An overview. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Böck FC, Helfer GA, da Costa AB, Dessuy MB, Ferrão MF. Rapid Determination of Ethanol in Sugarcane Spirit Using Partial Least Squares Regression Embedded in Smartphone. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1167-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Yang HF, Zeng XA, Wang LH, Yu SJ, Brennan MA. Ethyl carbamate control by genomic regulation of arginase in Saccharomyces cerevisiaeEC1118 in sugarcane juice fermentation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hua-Feng Yang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xin-An Zeng
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Lang-Hong Wang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Shu-Juan Yu
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Margaret A. Brennan
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
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Assessment of Ethyl Carbamate Contamination in Cachaça (Brazilian Sugar Cane Spirit). BEVERAGES 2016. [DOI: 10.3390/beverages2040028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Bortoletto AM, Correa AC, Alcarde AR. Aging practices influence chemical and sensory quality of cachaça. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.05.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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