Academic Journal
RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS ; RELEVANCIA DEL LACTATO ETÍLICO ENTRE LOS ÉSTERES DE CACHAÇA
| العنوان: | RELEVANCE OF ETHYL LACTATE AMONG THE CACHAÇA ESTERS ; RELEVANCIA DEL LACTATO ETÍLICO ENTRE LOS ÉSTERES DE CACHAÇA |
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| المؤلفون: | Biagionei Maia, Amazile, Simão Marinho, Lorena, Lee Nelson , David |
| المصدر: | RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218; Vol. 2 No. 6 (2021): EDITORIAL - CLICK HERE TO ACCESS THE ARTICLES; e26467 ; RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218; Vol. 2 Núm. 6 (2021): EDITORIAL - HAGA CLIC AQUÍ PARA ACCEDER A LOS ARTÍCULOS; e26467 ; RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218; v. 2 n. 6 (2021): EDITORIAL - CLIQUE AQUI PARA ACESSAR OS ARTIGOS; e26467 ; RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218; Vol. 2 N.º 6 (2021): EDITORIAL - CLIQUE AQUI PARA ACESSAR OS ARTIGOS; e26467 ; 2675-6218 |
| بيانات النشر: | Editora Recima21 |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Palavras-Chaves: bactérias láticas, bebidas destiladas, componentes do aroma, composição da cachaça, Keywords: lactic bacteria, distilled beverages, aroma components, cachaça composition, Palabras clave: bacterias del ácido láctico, componentes aromáticos, composición de la cachaza |
| الوصف: | The advancement in the technology of cachaça ─ sugarcane spirit produced in the Brazilian territory ─ has led to the search for parameters that allow the improvement of its chemical characterization and sensory specificities. Esters are important aroma agents, but their routine monitoring, as endorsed in Brazilian legislation, is restricted to the quantification of ethyl acetate, which is formed through the metabolism of yeast (Saccharomyces cerevisiae). However, being produced in a rural environment using fresh cane juice, fermentation of “cachaça de alembic” involves the presence and activity of lactic acid-producing bacteria, making the presence of ethyl lactate among the cachaça esters predictable. In this work, the levels of ethyl lactate and ethyl acetate were compared in 247 samples, corresponding to 56 brands produced in eleven Brazilian states. Ethyl lactate was found in levels that significantly alter the result of the quantitative participation of esters in the composition of cachaça. This fact is especially relevant considering that lactic acid bacteria are GRAS and widely recognized as a resource for improving the sensory quality of wines and other alcoholic beverages. Thus, studies on the contribution of lactic acid bacteria to the sensory quality of cachaça should be encouraged. Ethyl lactate, in addition to signaling a chemical specificity naturally occurring in cachaça, is a marker of other possible chemical and sensory peculiarities whose research should be stimulated. ; RESUMEN Los avances en la tecnología de la cachaça - aguardiente de caña de azúcar producida en el territorio brasileño - ha dado lugar a la búsqueda de parámetros que permitan mejorar su caracterización química y especificidades sensoriales. Los ésteres son agentes aromáticos importantes, pero su control rutinario se limita a la cuantificación del contenido de acetato de etilo, que proviene del metabolismo de las levaduras (Saccharomyces cerevisiae). Sin embargo, al producirse en un medio rural a partir de jugo fresco ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | https://recima21.com.br/index.php/recima21/article/view/467/404; https://recima21.com.br/index.php/recima21/article/view/467 |
| DOI: | 10.47820/recima21.v2i6.467 |
| الاتاحة: | https://recima21.com.br/index.php/recima21/article/view/467 https://doi.org/10.47820/recima21.v2i6.467 |
| Rights: | Copyright (c) 2021 RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218 ; https://creativecommons.org/licenses/by/4.0 |
| رقم الانضمام: | edsbas.30E4F26 |
| قاعدة البيانات: | BASE |
| DOI: | 10.47820/recima21.v2i6.467 |
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