Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique-Reference-Cited by-同舟云学术

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

Published:2019-09-10 Issue:2 Volume:57 Page:505-512
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Tábua Manuel Carlos Minez,Santiago Wilder Douglas,Magalhães Maísa Lamounier,Ferreira Vanuzia Rodrigues Fernandes,Brandão Rafaela Magalhães,Teixeira Maria Luisa,Pedroso Márcio Pozzobon,de Resende Machado Ana Maria,Nelson David Lee,das Graças Cardoso Maria^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04079-9.pdf

Reference36 articles.

1. Adams RP (2007) Identification of essential oil componentes by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL

2. Amerine MA, Ough CS (1980) Methods for analysis of musts and wines. Wiley, New York

3. Bento WAS, Navarro DAF, Paim AP, Lavorante AF (2015) Controle de qualidade e distinção da região de produção das cachaças no estado de Pernambuco. Rev Anal 76:61–68

4. Bortoletto AM, Corêa AC, Alcarde AR (2016) Fatty acid profile and glycerol concentration in cachaças aged in different Wood barrels. J Inst Brew 122(2):293–298. https://doi.org/10.1002/jib.313

5. Brasil (2005) Ministério da Agricultura Pecuária e Abastecimento, Instrução Normativa nº 13, of June 29, 2005

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Blue, red and white maize as a sustainable resource for production of distilled spirit;Journal of Agriculture and Food Research;2023-12

2. The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement;Foods;2023-09-04

3. Analysis of the Volatile Organic Compound Fingerprint of Greek Grape Marc Spirits of Various Origins and Traditional Production Styles;Beverages;2023-08-03

4. Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças;Journal of Food Science;2023-03-13

5. Effect of Maize Variety and Yeast Strains on Production of Distilled Spirits Using Simultaneous Saccharification and Fermentation;2023