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http://repositorio.ufla.br/jspui/handle/1/55790| Title: | Volatile compounds formation in cachaça |
| Keywords: | Compostos voláteis Cachaça - Qualidade |
| Issue Date: | Mar-2022 |
| Publisher: | CRC Press / Taylor & Francis Group |
| Citation: | CARDOSO, M. das G. et al. Volatile compounds formation in cachaça. In: REIS, F. R.; SANTOS, C. M. E. dos (Org). Volatile Compounds Formation in Specialty Beverages. Boca Raton: CRC Press, 2022, p. 15-31. DOI: https://doi.org/10.1201/9781003129462. |
| Description: | Cachaça is a beverage composed of a multitude of organic substances (aldehydes, carboxylic acids, ketones, alcohols, esters, terpenes, acetals, among others) resulting from chemical and biochemical transformations that occur during production. Hundreds of minor volatile compounds present in cachaça contribute to its aroma and flavor. Alcohols such as 3-methylbutan-1-ol and 2-phenylethanol, esters (ethyl acetate, pentylacetate, and octylacetate), and acetals (1,1-diethoxyethane) contribute to the refreshing floral and fruity aroma of the beverage. In this diverse universe, it is important that these volatile compounds that are considered desirable or undesirable be identified to guarantee the quality of the beverage. |
| URI: | http://repositorio.ufla.br/jspui/handle/1/55790 https://www.taylorfrancis.com/chapters/edit/10.1201/9781003129462-3/volatile-compounds-formation-cacha%C3%A7a-maria-das-gra%C3%A7as-cardoso-ana-maria-de-resende-machado-alex-rodrigues-silva-caetano-gabriela-aguiar-campolina-david-lee-nelson |
| ISBN: | 9781003129462 |
| Appears in Collections: | DQI - Livros e capítulos de livros |
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