Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30184
Optimization of Methods for Development of Fermented-Distillate of Passion Fruit Beverage

Authors: Luciana C. Azevedo, Reinaldo S. Dantas, Antonio G. B. De Sá, Adalberto M. Filho, Patrícia M. Azoubel

Abstract:

Fermented beverages have high expression in the market for beverages in general, is increasingly valued in situations where the characteristic aroma and flavor of the material that gave rise to them are kept after processing. This study aimed to develop a distilled beverage from passion fruit, and assess, by sensory tests and chromatographic profile, the influence of different treatments (FM1- spirit with pulp addiction and FM2 – spirit with bigger ratio of pulp in must) in the setting of volatiles in the fruit drink, and performing chemical characterization taking into account the main parameters of quality established by the legislation. The chromatograms and the first sensorial tests had indicated that sample FM1 possess better characteristics of aroma, as much of how much quantitative the qualitative point of view. However, it analyzes it sensorial end (preference test) disclosed the biggest preference of the cloth provers for sample FM2-2 (note 7.93), being the attributes of decisive color and flavor in this reply, confirmed for the observed values lowest of fixed and total acidity in the samples of treatment FM2.

Keywords: Fermented-distilled drink, fruit spirits, passion fruit.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1058191

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1489

References:


[1] I.C.C. Nóbrega, "Analysis of volatile composites of spirits of sugar cane for dynamic concentration of "headspace" and chromatography gaseousmass spectrometry", Ciência e Tecnologia de Alimentos. Campinas, 23(2), 2003, pp.210-216.
[2] S. Bogusz Jr., D. C. M. Ketzer, R. Gubert, L. Andrade, A. B. Gobo, "Chemical composition of spirits produced in the region the Brazil northwest", Ciência e Tecnologia de Alimento, Campinas, 26(4), 2006, pp.793-798.
[3] D. R. Dias, R. F. Schwan; L. C. O. Lima, "Methodology for elaboration of spirit of cajá", Ciência e Tecnologia de Alimento. Campinas, 23(3), 2003, pp. 342-350.
[4] N. Naraim, J. N. Almeida, M. S. Galvão, M. S. Madruga, E. S. Brito, "Volatiles compounds of the passion fruit (Passiflora edulis tipe Flavicarpa) gotten by the dynamic technique of headspace", Ciência e Tecnologia de Alimentos. Campinas, 24(2), 2004.
[5] T. Vianna-Silva, E. D.Resende, A. P. Viana, S. M. F. Pereira, L. A. Carlos, L. Vitoriazi, "Quality of the juice of yellow passion fruit at different times of harvest". Ciência e Tecnologia de Alimentos, Campinas, 28 (3), jul-set, 2008, pp.545-550.
[6] BRAZIL. Normative instruction In the 13, of 29/06/2005. Regulation Technician for Setting of the Standards of Identity and Quality for Aguardente de Cana and Cachaça. Official gazette of the Federative Republic of Brazil. Brasilia. DF. 30 of June of 2005. Section 1, pp.3.
[7] IAL. Institute Adolfo Lutz.: Chemical and Physical methods of Food Composition. 3. ed. São Paulo, v.1,1985.
[8] C. H. A. M. Lima, R. M. A. C. Cobucci, P. Z. Bassinello, C. Brondani, N. R. A. Coelho, "Election and different training of sensorial panel for evaluation of cultivating of rice". Available: www.cnpaf.embrapa.br/publicacao/seriedocumentos/doc_196/trabalhos/ CBC-TRAB_45-1.pdf
[9] L. C. Bizelli, .C. A. F. Ribeiro, F. V. Novaes, "Double destillation of spirit of sugar cane: texts of total acidity and copper", Scientia Agrícola. 57, n. 4, 2000, pp.623-627.
[10] T. Shibamoto, C. S. Tang, "Minor Tropical Fruits - Mango, Papaya, Passion Fruit and Guava". In: MORTON, I. D., MACLEOD, A. J. (Eds.) Food Flavours Part C: The Flavour of Fruits. Amsterdam: Elsevier, 1990. Cap. VI, pp. 252-267.
[11] P. Werhoff, M. Guentert, G. Krammer, H. Sommer, J. Kaulen, Journal Agricultural Food Chemistry, 46, 1998, pp.1076.
[12] M. B. Miranda, N. G. S. Martins, A. E. S. Belluco, J. Horii, A. R. Alcarde, "Chemical quality of cachaças and Brazilian aguardentes", Ciência e Tecnologia de Alimento, Campinas, 27(4), 2007, pp. 897-901.