On February 1, 2022, de Andrade Neves, Nathalia; Gomez-Alonso, Sergio; Garcia-Romero, Esteban; Hermosin-Gutierez, Isidro; Ferreira da Silva, Isadora; Stringheta, Paulo Cesar published an article.Category: esters-buliding-blocks The title of the article was Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaca and cereal alcohol. And the article contained the following:
Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the main Brazilian sources of anthocyanins. It is widely recognized and popular, with its consumption occurring in fresh forms and through processed products. Although popular, jabuticaba liquors are handmade, on a small-scale, with little quality control and a lack of standardization. This study aimed to evaluate the effect of the ethanol source (cachaca and cereal alc.) on the chem. characteristics of jabuticaba liquors. The beverages were evaluated considering the contents of sugars, ethanol, anthocyanins, ellagic acid, amino acids, biogenic amines, organic acids, and volatile composition The liquors showed similar chem. compositions, which differs from the content of anthocyanins and the volatile composition The liquor made from cachaca showed a greater complexity of aroma, including terpenes and volatile phenolic compounds, and a higher d.p. of anthocyanins. This study is the first published for jabuticaba liquors. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Category: esters-buliding-blocks
The Article related to plinia jaboticaba liquor cachaca cereal alc volatile composition, Food and Feed Chemistry: Beverages and other aspects.Category: esters-buliding-blocks
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