Alimentos e Nutrição Araraquara, Vol. 14, No 1 (2003)

Tamanho da fonte:  Menor  Médio  Maior

The sensory characteristic defect of "cachaça" distilled in absence of cooper

J. B. FARIA, V. FERREIRA, R. LOPEZ, J. CACHO

Resumo


Sugar cane spirit or "cachaça", the most popular Brazilian beverage, is made by distilling fermented sugar cane juice. When distilled in equipment build without copper, that beverage, may present a particular sulfury sensory defect. In order to identify the compound(s) responsable for this defect, paired samples of "cachaça" from the same wine, but distilled in presence and absence of copper, were compared. Based on the composition of the headspace samples determined by HRGC-MS, on sensory characteristic of each component, evaluated by sniffing the GC column effluents and on sensory analysis results, dimethyl sulfide was identified as the main responsable for the sensory defect of cachaça distilled in absence of copper. Results also indicate 4.3-5.2 mg/L of dimethyl sulfide as limit for causing this sensory defect.

KEYWORDS: "Cachaça"; dimethyl sulfide; sensory defect; copper and stainless steel distillers.


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