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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Nitrogen compounds in distilled beverages: sugar cane and cassava spirits

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Author(s):
Lisânias R. POLASTRO [1] ; Lisangela M. BOSO [2] ; Luiz G. ANDRADE-SOBRINHO [3] ; Benedito S. LIMA-NETO [4] ; Douglas W. FRANCO [5]
Total Authors: 5
Affiliation:
[1] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
[2] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
[3] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
[4] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
[5] Universidade de São Paulo. Instituto de Química de São Carlos - Brasil
Total Affiliations: 5
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 21, n. 1, p. 78-81, 2001-01-00.
Abstract

Ammonium ion, urea and amino acids were quantified by using colorimetric methods in 51 samples of sugar cane spirit (cachaça) and 9 samples of cassava spirit (tiquira). The average contents of ammonium ion for sugar cane (0.013mmoles/L) and cassava (0.010mmoles/L) spirits are similar. Tiquiras present average contents of amino acids (0.290mmoles/L) and urea (1.45mmoles/L) higher than in sugar cane, which are 0.093mmoles/L and 0.316mmoles/L, respectively. (AU)

FAPESP's process: 98/09053-8 - Determination of aminoacids in flakes, sugars and sugarcane liquors
Grantee:Lisangela Maria Boso
Support Opportunities: Scholarships in Brazil - Master