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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/22201
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dc.contributor.authorFaria, J. B.-
dc.contributor.authorCardello, HMAB-
dc.contributor.authorBoscolo, M.-
dc.contributor.authorIsique, W. D.-
dc.contributor.authorOdello, L.-
dc.contributor.authorFranco, D. W.-
dc.date.accessioned2014-05-20T14:03:00Z-
dc.date.accessioned2016-10-25T17:09:27Z-
dc.date.available2014-05-20T14:03:00Z-
dc.date.available2016-10-25T17:09:27Z-
dc.date.issued2003-12-01-
dc.identifierhttp://dx.doi.org/10.1007/s00217-003-0795-z-
dc.identifier.citationEuropean Food Research and Technology. New York: Springer, v. 218, n. 1, p. 83-87, 2003.-
dc.identifier.issn1438-2377-
dc.identifier.urihttp://hdl.handle.net/11449/22201-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/22201-
dc.description.abstractCachaca was aged for 6 months in small casks of oak and eight different Brazilian woods (amarelo, amendoim, balsamo, jatoba, louro, pau d'arco, pau d'oleo, and pereiro) in order to determine total phenols, UV-visible spectra differences, and sensorial acceptance. Also used were 200-l casks of oak and pereiro for aging cachaca for 4 years to characterize sensorial descriptors and acceptance. The results suggest that amendoim and pereiro followed by jatobaa are good candidates to replace oak in the construction of cachaca aging casks. It was also observed that when using oak casks as a standard the major changes in the sensory properties occurred in the first 21 months of aging. The principal components analysis of UV-visible absorption spectra of the same beverage stored in casks made of different woods allowed identification of the wood in which the beverage had been aged.en
dc.format.extent83-87-
dc.language.isoeng-
dc.publisherSpringer-
dc.sourceWeb of Science-
dc.subjectsensory testpt
dc.subjectsugar-cane spiritpt
dc.subjectagingpt
dc.subjectspectroscopypt
dc.subjectwoodspt
dc.titleEvaluation of Brazilian woods as an alternative to oak for cachacas agingen
dc.typeoutro-
dc.contributor.institutionUniversidade de São Paulo (USP)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)-
dc.contributor.institutionCtr Studi & Formaz Assagiatori-
dc.description.affiliationUniv São Paulo, Dept Quim & Fis Mol, IQSC, São Paulo, Brazil-
dc.description.affiliationUniv Estadual Paulista, Fac Ciências Farmaceut Araraquara, São Paulo, Brazil-
dc.description.affiliationUniv Estadual Campinas, Fac Engn Alimentos, São Paulo, Brazil-
dc.description.affiliationUniv Estadual Paulista, Dept Quim & Ciências Ambientais, IBILCE, São Paulo, Brazil-
dc.description.affiliationCtr Studi & Formaz Assagiatori, Brescia, Italy-
dc.description.affiliationUnespUniv Estadual Paulista, Fac Ciências Farmaceut Araraquara, São Paulo, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista, Dept Quim & Ciências Ambientais, IBILCE, São Paulo, Brazil-
dc.identifier.doi10.1007/s00217-003-0795-z-
dc.identifier.wosWOS:000187288500015-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofEuropean Food Research and Technology-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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