Journal of Food Science and Technology

, Volume 55, Issue 1, pp 72–81 | Cite as

Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage

  • Érica Resende Oliveira
  • Márcio Caliari
  • Manoel Soares Soares Júnior
  • Aryane Ribeiro Oliveira
  • Renata Cristina Marques Duarte
  • Eduardo Valério de Barros Vilas Boas
Original Article
First Online:
Revised:
Accepted:
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Abstract

This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC–MS) and volatile (GS–MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L−1, pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g−1, density of 0.991 g cm−3, reduced dry matter of 14.15 g L−1, sulfates lower than 0.7 g K2SO4 L−1. Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p-coumaric acid (0.24%), ferulic acid (6.63%), m-coumaric acid (0.36%), and o-coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.

Keywords

Saccharum sp. Fermentation Volatile Phenolic Antioxidant activity 
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Notes

Acknowledgements

The authors appreciate the financial support by the Federal University of Goiás and Federal University of Lavras.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Érica Resende Oliveira
    • 1
  • Márcio Caliari
    • 1
  • Manoel Soares Soares Júnior
    • 1
  • Aryane Ribeiro Oliveira
    • 2
  • Renata Cristina Marques Duarte
    • 2
  • Eduardo Valério de Barros Vilas Boas
    • 3
  1. 1.Food Engineering DepartmentFederal University of GoiasGoiâniaBrazil
  2. 2.Food Science and TechnologyFederal University of GoiasGoiâniaBrazil
  3. 3.Food Science DepartmentFederal University of LavrasLavrasBrazil

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