Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/55790
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Campo DCValorIdioma
dc.creatorCardoso, Maria das Graças-
dc.creatorMachado, Ana Maria de Resende-
dc.creatorCaetano, Alex Rodrigues Silva-
dc.creatorCampolina, Gabriela Aguiar-
dc.creatorNelson, David Lee-
dc.date.accessioned2023-01-13T20:38:55Z-
dc.date.available2023-01-13T20:38:55Z-
dc.date.issued2022-03-
dc.identifier.citationCARDOSO, 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.pt_BR
dc.identifier.isbn9781003129462pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/55790-
dc.identifier.urihttps://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-
dc.descriptionCachaça 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.pt_BR
dc.languageenpt_BR
dc.publisherCRC Press / Taylor & Francis Grouppt_BR
dc.rightsrestrictAccesspt_BR
dc.subjectCompostos voláteispt_BR
dc.subjectCachaça - Qualidadept_BR
dc.titleVolatile compounds formation in cachaçapt_BR
dc.typeCapítulo de livropt_BR
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