Optimization of Methods for Development of Fermented-Distillate of Passion Fruit Beverage
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.
[1] I.C.C. N├│brega, "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.
[1] I.C.C. N├│brega, "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.
@article{"International Journal of Biological, Life and Agricultural Sciences:52064", author = "Luciana C. Azevedo and Reinaldo S. Dantas and Antonio G. B. De Sá and Adalberto M. Filho and Patrícia M.
Azoubel", title = "Optimization of Methods for Development of Fermented-Distillate of Passion Fruit Beverage", 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.", volume = "3", number = "6", pages = "280-5", }