Phenolic constituents, furfuraldehyde and antioxidant capacity of sugar cane spirit aged in woods casks

American Journal of Food Technology

Volumn 6, Issue 8, 2011, Pages 631-646

  Vicente, C D ^a   de Abreu, F C ^b   Goulart, M O F ^b   de Vasconcelos, J N ^b  

^a Federal Institute for Education   (Brazil)

^b FEDERAL UNIVERSITY OF ALAGOAS   (Brazil)

Author keywords

Antioxidant capacity; Cachaca; Distilled beverages; Phenolic compounds; Wood maturation

Indexed keywords

AGING TIME; ANTIOXIDANT CAPACITY; CACHACA; DISTILLED BEVERAGES; GALLIC ACIDS; HPLC-UV; INDIRECT METHODS; PHENOLIC COMPOUNDS; QUERCUS SP; SCOPOLETIN; SUGAR-CANE SPIRIT; SYRINGALDEHYDE; SYRINGIC ACID; TOTAL PHENOLIC CONTENT; VANILLIC ACIDS; WHITE OAK;

FURFURAL; SUGAR CANE; SUGARS; WOOD;

PHENOLS;

ALDEHYDES; ANTIOXIDANTS; BEVERAGES; FURFURAL; MYROXYLON; PHENOLIC ACIDS; QUERCUS ALBA; SUGAR CANE; WOOD;

BULNESIA SARMIENTI; ERISMA; MYROXYLON; MYROXYLON BALSAMUM; PIPTADENIA; QUERCUS; QUERCUS ALBA; SACCHARUM;

EID: 79953862319     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.631.646     Document Type: Article

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