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J Food Sci Technol

Title:		"Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique"
Author(s):		Tabua MCM; Santiago WD; Magalhaes ML; Ferreira VRF; Brandao RM; Teixeira ML; Pedroso MP; de Resende Machado AM; Nelson DL; das Gracas Cardoso M;
Address:		"1Laboratory of Organic Chemistry - Essential Oils, Department of Chemistry, Federal University of Lavras, C.P. 3037, Lavras, Minas Gerais 37200-000 Brazil. GRID: grid.411269.9. ISNI: 0000 0000 8816 9513 2Department of Natural Sciences and Mathematics, Pedagogical University of Mozambique, Maputo, Mozambique. GRID: grid.442441.3 3Department of Food Science, Federal University of Lavras, C.P. 3037, Lavras, Minas Gerais 37200-000 Brazil. GRID: grid.411269.9. ISNI: 0000 0000 8816 9513 4Department of Chemistry, Federal Center for Technological Education of Minas Gerais, Belo Horizonte, Minas Gerais CEP: 30.421-169 Brazil. GRID: grid.454271.1. ISNI: 0000 0001 2002 2854 5Pro-Reitoria de Pesquisa e Pos-Graduacao, Federal University of Vales de Jequitinhonha and Mucuri, Diamantina, Minas Gerais Brazil. GRID: grid.411287.9. ISNI: 0000 0004 0643 9823"
Journal Title:		J Food Sci Technol
Year:		2020
Volume:		20190910
Issue:		2
Page Number:		505 - 512
DOI:		10.1007/s13197-019-04079-9
ISSN/ISBN:		0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking)
Abstract:		"Distilled spirits, in addition to satisfying the legal requirements with respect to its composition, must possess a sensorial quality capable of satisfying its consumers. The present work describes the analysis of volatile compounds, trace elements and glycerol in thirteen samples of Mozambican spirits collected in different regions of the country. Extraction of volatile components was a accomplished using the headspace SPME technique, the quantification of glycerol was achieved by UV/Vis spectroscopy and the determination of trace elements by atomic absorption spectrometry. Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were the predominant compounds found in the different samples, contributing to the characteristics and aroma of the beverages. As for glycerol, concentrations below 5 mg L(-1) were observed in all the samples studied. The samples were found to be contaminated by metals such as copper, lead and zinc. In addition, the results provided information on the quality of Mozambican spirits regarding some aspects related to the determination of metals and glycerol. This information might stimulate producers to be more attentive to the conditions of production and the risks involved in achieving good quality spirits"
Keywords:		Inorganic contaminants Mozambican spirits Organic compounds Spme;
Notes:		"PubMed-not-MEDLINETabua, Manuel Carlos Minez Santiago, Wilder Douglas Magalhaes, Maisa Lamounier Ferreira, Vanuzia Rodrigues Fernandes Brandao, Rafaela Magalhaes Teixeira, Maria Luisa Pedroso, Marcio Pozzobon de Resende Machado, Ana Maria Nelson, David Lee das Gracas Cardoso, Maria eng India 2020/03/03 J Food Sci Technol. 2020 Feb; 57(2):505-512. doi: 10.1007/s13197-019-04079-9. Epub 2019 Sep 10"