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

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

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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