Title of article
Simultaneous determination of aging markers in sugar cane spirits
Author/Authors
de Aquino، نويسنده , , Francisco Wendel Batista and Rodrigues، نويسنده , , Sueli A. and Nascimento، نويسنده , , Ronaldo Ferreira and Casimiro، نويسنده , , Antônio Renato Soares، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2006
Pages
6
From page
569
To page
574
Abstract
In this work a method for simultaneous determination of 10 representative compounds in sugar cane spirits is reported. The low molecular weight phenolic compounds: gallic acid; vanillic acid; syringic acid; vanilin; syringaldehyde; coniferaldehyde; sinapaldehyde and coumarin; and the furanic aldehydes: 5-hydroxymethyl-furfural and furfural were simultaneously quantified by high performance liquid chromatography with UV detection. These compounds, together with acids, aldehydes and tannins are responsible for the organoleptic properties of aged beverages and can assest product quality, as well as be used as aging indicators. Determination of this group of compounds is important, as they are characteristic of types and styles of aged beverages.
Keywords
Aged beverages , Sugar cane spirits , Phenolic compounds , Aging markers
Journal title
Food Chemistry
Serial Year
2006
Journal title
Food Chemistry
Record number
1953250
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