Lopes, Ana Claudia Alencar published the artcileProduction and Characterization of a New Sweet Sorghum Distilled Beverage, Application In Synthesis of 123-29-5, the main research area is sweet sorghum distilled beverage.
Sweet sorghum is a culture that has received increasing attention in the last years. In many countries, genetic breeding programs have been developed seeking increases in the production of juice and sugars for alc. fermentation In our study, S. cerevisiae and M. caribbica were evaluated to produce a distilled beverage from sweet sorghum, which was chem. and sensorially characterized. Both inocula and genotype BRS 506 were selected to produce the sweet sorghum spirit due to their high sugar conversion, ethanol yield, efficiency and productivity. The produced novel sorghum spirit was chem. and sensorially characterized. Fifty-five volatile compounds were identified by GC-MS, most of them belonging to the groups of esters and higher alcs., which are desirable due to their fruity aromatic descriptors in distilled beverages. The sweet sorghum spirit produced with S. cerevisiae presented more volatile acids (9431.86μg/L), aldehydes (331.93μg/L) and terpenes (4881μg/L). In contrast, the spirit produced with mixed inoculum showed 58,021.27μg/L of esters and 9717.07μg/L of higher alcs. The mixed inoculum improved the production of desirable volatile compounds, resulting in slightly greater acceptance in the sensorial anal. with a higher index of purchase intention. Based on our results, the sweet sorghum proved to be a good substrate for alc. fermentation to produce a spirit, which may represent an interesting alternative in the market of distilled beverages.
Sugar Tech published new progress about Meyerozyma caribbica. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics