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Food Science and Technology

versão impressa ISSN 0101-2061versão On-line ISSN 1678-457X

Resumo

DUARTE, Felipe Cimino et al. Physicochemical and sensory changes in aged sugarcane spirit submitted to filtering with activated carbon filter. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.3, pp.471-477.  Epub 19-Jun-2012. ISSN 0101-2061.  https://doi.org/10.1590/S0101-20612012005000070.

Sugarcane spirit is a drink considered as a national symbol of Brazil. It is produced by large producers and by about 30 thousand small and medium home-distilling producers dispersed throughout the country. The copper originating from the home-distillers can become a serious problem since at high concentrations in beverages it may cause serious human health problems. Therefore, the objective of this study was to investigate the influence of the activated carbon used in commercial filters on the physicochemical and sensory characteristics of aged sugarcane spirit. Analyses of copper, dry extract, alcoholic degree, higher alcohols, volatile acids, aldehydes, esters, furfural, and methanol were performed. The sensory evaluation was performed by seven selected trained judges, who analyzed the yellow color, woody aroma and flavor, and intensity of alcoholic aroma and flavor of the cane spirit before and after the filtration process. The sensory tests were carried out using a 9 cm non-structured intensity scale. A reduction was observed in all compounds analyzed physicochemically, except for the esters, which increased after filtration. This increase is probably due to the esterification of the alcohols and acids present. According to the sensory results obtained, a reduction was observed in the intensity of the yellow color, aroma, and wood flavor characteristics, the major characteristics of the aging process.

Palavras-chave : sugarcane spirit; filtering; carbon; sensory and physicochemical analysis.

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