Physicochemical profile and determination of volatile compounds in cachaça stored in new oak ( Quercus sp.), amburana ( Amburana cearensis ), jatoba ( Hymenaeae carbouril ), balsam ( Myroxylon peruiferum ) and peroba ( Paratecoma peroba ) casks by SPME‐GC

Physicochemical profile and determination of volatile compounds in cachaça stored in new oak ( Quercus sp.), amburana ( Amburana cearensis ), jatoba ( Hymenaeae carbouril ), balsam ( Myroxylon peruiferum ) and peroba ( Paratecoma peroba ) casks by SPME‐GC–MS

Published:2016-10 Issue:4 Volume:122 Page:624-634
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Santiago Wilder Douglas¹,Cardoso Maria das Graças¹,Andrade Santiago Juliana¹,Teixeira Maria Luisa¹,Barbosa Richard Bispo¹,Zacaroni Lidiany Mendonça¹,Sales Priscila Ferreira¹,Nelson David Lee²

Affiliation:

1. Department of Chemistry Federal University of Lavras C.P. 3037 37200‐000 Lavras Minas Gerais Brazil

2. Pro‐Rector of Research and Graduate Program Federal University of the Jequitinhonha and Mucuri Valleys Diamantina MG Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.372

Reference53 articles.

1. Brasil(2005)Ministério da Agricultura Pecuária e Abastecimento. Instrução normativa no. 13 29 June 2005.

2. Sebrae(2008)Evolução histórica do mercado de cachaça. Available from:http://www.sebrae.com.br(last accessed 20 November 2015).

3. Sebrae(2014)Potencial da cachaça brasileira. Available from:http://www.sebrae.com.br(last accessed 20 November 2015).

4. Distinção entre cachaças destiladas em alambiques e em colunas usando quimiometria

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