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Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

POLASTRO, Lisânias R. et al. Nitrogen compounds in distilled beverages: sugar cane and cassava spirits. Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.1, pp.78-81. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000100017.

Ammonium ion, urea and amino acids were quantified by using colorimetric methods in 51 samples of sugar cane spirit (cachaça) and 9 samples of cassava spirit (tiquira). The average contents of ammonium ion for sugar cane (0.013mmoles/L) and cassava (0.010mmoles/L) spirits are similar. Tiquiras present average contents of amino acids (0.290mmoles/L) and urea (1.45mmoles/L) higher than in sugar cane, which are 0.093mmoles/L and 0.316mmoles/L, respectively.

Palabras clave : ammonium ion; urea; amino acids; cachaça; tiquira.

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