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Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique

  • Manuel Carlos Minez Tábua
  • Wilder Douglas Santiago
  • Maísa Lamounier Magalhães
  • Vanuzia Rodrigues Fernandes Ferreira
  • Rafaela Magalhães Brandão
  • Maria Luisa Teixeira
  • Márcio Pozzobon Pedroso
  • Ana Maria de Resende Machado
  • David Lee Nelson
  • Maria das Graças CardosoEmail author
Original Article
  • 16 Downloads

Abstract

Distilled spirits, in addition to satisfying the legal requirements with respect to its composition, must possess a sensorial quality capable of satisfying its consumers. The present work describes the analysis of volatile compounds, trace elements and glycerol in thirteen samples of Mozambican spirits collected in different regions of the country. Extraction of volatile components was a accomplished using the headspace SPME technique, the quantification of glycerol was achieved by UV/Vis spectroscopy and the determination of trace elements by atomic absorption spectrometry. Of the 35 volatile compounds identified, 19 were esters, of which ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethyl laurate, ethyl hexadecanoate, ethyl tetradecanoate, ethyl benzenepropanoate, 3-methylbutyl acetate and isoamyl alcohol were the predominant compounds found in the different samples, contributing to the characteristics and aroma of the beverages. As for glycerol, concentrations below 5 mg L−1 were observed in all the samples studied. The samples were found to be contaminated by metals such as copper, lead and zinc. In addition, the results provided information on the quality of Mozambican spirits regarding some aspects related to the determination of metals and glycerol. This information might stimulate producers to be more attentive to the conditions of production and the risks involved in achieving good quality spirits.

Keywords

Mozambican spirits SPME Inorganic contaminants Organic compounds 

Notes

Acknowledgements

The authors wish to express their gratitude to the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPQ), the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), and the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) for financial support, scholarships and a PVNS fellowship.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Manuel Carlos Minez Tábua
    • 1
    • 2
  • Wilder Douglas Santiago
    • 1
  • Maísa Lamounier Magalhães
    • 3
  • Vanuzia Rodrigues Fernandes Ferreira
    • 1
  • Rafaela Magalhães Brandão
    • 1
  • Maria Luisa Teixeira
    • 1
  • Márcio Pozzobon Pedroso
    • 1
  • Ana Maria de Resende Machado
    • 4
  • David Lee Nelson
    • 5
  • Maria das Graças Cardoso
    • 1
    Email author
  1. 1.Laboratory of Organic Chemistry – Essential Oils, Department of ChemistryFederal University of LavrasLavrasBrazil
  2. 2.Department of Natural Sciences and MathematicsPedagogical University of MozambiqueMaputoMozambique
  3. 3.Department of Food ScienceFederal University of LavrasLavrasBrazil
  4. 4.Department of ChemistryFederal Center for Technological Education of Minas GeraisBelo HorizonteBrazil
  5. 5.Pro-Reitoria de Pesquisa e Pós-GraduaçãoFederal University of Vales de Jequitinhonha and MucuriDiamantinaBrazil

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