Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorTábua, Manuel Carlos Minez-
Autor(es): dc.creatorSantiago, Wilder Douglas-
Autor(es): dc.creatorMagalhães, Maísa Lamounier-
Autor(es): dc.creatorFerreira, Vanuzia Rodrigues Fernandes-
Autor(es): dc.creatorBrandão, Rafaela Magalhães-
Autor(es): dc.creatorTeixeira, Maria Luisa-
Autor(es): dc.creatorPedroso, Márcio Pozzobon-
Autor(es): dc.creatorMachado, Ana Maria de Resende-
Autor(es): dc.creatorNelson, David Lee-
Autor(es): dc.creatorCardoso, Maria das Graças-
Data de aceite: dc.date.accessioned2026-02-09T12:27:28Z-
Data de disponibilização: dc.date.available2026-02-09T12:27:28Z-
Data de envio: dc.date.issued2020-03-25-
Data de envio: dc.date.issued2020-03-25-
Data de envio: dc.date.issued2020-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39363-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s13197-019-04079-9-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1161730-
Descrição: dc.descriptionDistilled spirits, in addition to satisfying the legal requirements with respect to its composition, must possess a sensorial quality capable of satisfying its consumers. The present work describes the analysis of volatile compounds, trace elements and glycerol in thirteen samples of Mozambican spirits collected in different regions of the country. Extraction of volatile components was a accomplished using the headspace SPME technique, the quantification of glycerol was achieved by UV/Vis spectroscopy and the determination of trace elements by atomic absorption spectrometry. Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were the predominant compounds found in the different samples, contributing to the characteristics and aroma of the beverages. As for glycerol, concentrations below 5 mg L−1 were observed in all the samples studied. The samples were found to be contaminated by metals such as copper, lead and zinc. In addition, the results provided information on the quality of Mozambican spirits regarding some aspects related to the determination of metals and glycerol. This information might stimulate producers to be more attentive to the conditions of production and the risks involved in achieving good quality spirits.-
Idioma: dc.languageen-
Publicador: dc.publisherAssociation of Food Scientists and Technologists of India-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science and Technology-
Palavras-chave: dc.subjectMozambican spirits-
Palavras-chave: dc.subjectInorganic contaminants-
Palavras-chave: dc.subjectOrganic compounds-
Palavras-chave: dc.subjectContaminantes inorgânicos-
Palavras-chave: dc.subjectCompostos orgânicos-
Título: dc.titleIdentification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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