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Master's Dissertation
DOI
10.11606/D.75.2010.tde-17032011-102400
Document
Author
Full name
André Castilho Garcia
Institute/School/College
Knowledge Area
Date of Defense
Published
São Carlos, 2010
Supervisor
Committee
Franco, Douglas Wagner (President)
Trabuco, Elizeu
Zagatto, Elias Ayres Guidetti
Title in Portuguese
Glicerol e açúcares totais em aguardentes de cana de açúcar
Keywords in Portuguese
Açúcares totais
Aguardente de cana
Glicerol
Sabor doce
Abstract in Portuguese
É consenso entre enólogos que o glicerol contribui para o corpo e sabor adocicado dos vinhos, por analogia, propôs-se investigar a presença e o papel do glicerol em aguardentes de cana. O método adaptado para a quantificação de glicerol, que envolveu a derivatização das amostras com cloreto de benzoíla, uma posterior etapa de extração em fase sólida (SPE) para clean-up das amostras e análise via HPLC-DAD, apresentou boa sensibilidade (limites de detecção e quantificação iguais a 0,25 e 0,74 mg L-1, respectivamente), exatidão de 97,5 % e precisão de 93,5 %. A reação de derivatização entre glicerol e o cloreto de benzoíla, estudada por cromatografia líquida hifenada a espectrometria de massas, foi quantitativa com esterificação das três hidroxilas da molécula. Antes de se avaliar a influência do glicerol no sabor doce da cachaça, as concentrações de açúcares totais foram medidas empregando-se o método DNS (limites de detecção e quantificação iguais a 37 e 125 mg L-1, respectivamente). Verificou-se que não houve uma relação entre os teores de glicerol e açúcares totais com a nota doce, determinada a partir de análise sensorial das amostras, para o conjunto de amostras não adoçado. Com base em um teste triangular não houve diferença sensorial significativa entre uma cachaça sem glicerol e outra com glicerol numa concentração de até 35 g L-1. A mediana do teor de glicerol detectado em 51 amostras de cachaça foi de 4,3 mg L-1. A mediana dos teores de açúcares totais para 59 amostras de cachaça não adoçada foi abaixo do limite de quantificação. A mediana dos teores de açúcares totais para 8 amostras de cachaça adoçada foi de 17 g L-1, expressos em glicose.
Title in English
Glycerol and total sugars in sugar cane spirits
Keywords in English
Glycerol
Sugar cane spirits
Sweet taste
Total sugars
Abstract in English
There is a consensus among enologists that glycerol contributes to the body and sweet taste of wine, by analogy; it was proposed to investigate the presence and role of glycerol in sugar cane spirits. The adapted method for glycerol quantification, which involved the samples derivatization with benzoyl chloride, a further solid phase extraction (SPE) step for samples clean-up and analysis by HPLC-DAD showed good sensitivity (limits of detection and quantification of 0.25 and 0.74 mg L-1, respectively), 97.5 % of accuracy and 93.5 % of precision. The derivatization reaction between glycerol and benzoyl chloride, studied through liquid chromatography hyphenated to mass spectrometry, was quantitative with esterification of the three hydroxyls of the molecule. Before evaluating the influence of glycerol in cachaça's sweet taste, total sugar concentrations were measured by DNS method (limits of detection and quantification were 37 and 125 mg L-1, respectively). It was verified that there was no correlation between the contents of glycerol and total sugars with the sweet score, determined by the samples sensory analysis, to the samples which no sugar was added. Based on a triangular test, there was no significant sensory difference between a cachaça without glycerol and another with glycerol concentration up to 35 g L-1. The median glycerol concentration detected in 51 samples of cachaça was 4.3 mg L-1. The median level of total sugars for 59 samples of cachaça without sugar addition was below the limit of quantification. The median level of total sugar for 8 samples of cachaça with sugar addition was 17 g L-1, expressed as glucose.
 
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Publishing Date
2011-03-29
 
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