ABSTRACT
Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which <1% is exported. Although rum is similar to cachaça its flavor difference is easily recognizable. Using gas chromatography-olfactometry (GCO) to separate and characterize the odorants present in cachaça and rum, these two sugar cane products were compared and standards identified to use in a descriptive sensory analysis (DSA). In the DSA cachaça was more intense in the grassy, spicy, sulfury, and vinegar descriptors, whereas apple and caramel were the same in both rum and cachaça. The GCO data for the apple-smelling compounds beta-damascenone along with ethyl butyrate, isobutyrate, and 2-methylbutyrate were at the same potency in both cachaça and rum, whereas the spicy-smelling eugenol, 4-ethylguaiacol, and 2,4-nonadienal were much more potent in cachaça.
Subject(s)
Alcoholic Beverages/analysis , Odorants/analysis , Adult , Aged , Brazil , Butyrates/analysis , Chromatography, Gas , Eugenol/analysis , Female , Humans , Male , Middle Aged , Norisoprenoids/analysis , Saccharum , SmellABSTRACT
Objetivo: Avaliar a eficiência da radiaçäo ionizante por 60CO na eliminaçäo de Vibrio cholerae O1, El Tor Ogawa, näo-toxicogênico, incorporados laboratorialmente em ostras vivas da espécie Crassostrea brasiliana. Método: Foram selecionadas amostras de ostras provenientes de Cananéia (litoral sul de Säo Paulo, Brasil), as quais foram contaminadas com Vibrio cholerae e irradiadas com doses de 0,5 kGy e 1,0 kGy. Resultados: Foram observadas diminuiçöes significativas do número inicial do microrganismo indicado: 3,4.107 para 103 e 102, respectivamente. Os valores de D10 correspondentes foram de 0,173 a 0,235. Conclusäo: Adotando-se o fator 6 como nível de segurança, conclui-se que a dose de irradiaçäo de 1,41 kGy é necessária para eliminar números elevados de células viáveis de V. cholerae em ostras. Os experimentos foram realizados com os controles respectivos