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Caraterização físico-química e sensorial da aguardente de cana-de-açúcar (Grogue) de Cabo Verde
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A aguardente de cana-de-açúcar é uma bebida tradicional de extrema importância cultural, social e económica para Cabo Verde. O consumo da bebida tem vindo a crescer em todas as classes sociais, e existe a ambição de conquistar o mercado internacional. No entanto, isso tem gerado dificuldades para os produtores, que frequentemente enfrentam barreiras à entrada em mercados externos, sobretudo devido à variabilidade na qualidade do produto e à ausência de padronização. O objetivo do presente trabalho consiste na caraterização físicoquímica do grogue (com especial enfoque na sua composição volátil) e sensorial da aguardente de Cabo Verde e de alguns rums produzidos em diferentes países. Os resultados da caracterização físico-químicos evidenciaram variação de teor alcoólico entre as amostras (34,49 a 49,97%v/v) mas dentro do limite estabelecido pela legislação vigente. As amostras apresentaram valores de pH entre 3,59 e 4,28, excetuando uma amostra de rum de Portugal que apresentou um pH 8,5 e consequentemente teve menor valor da Acidez total 0,02 g/L. Nos compostos voláteis maioritários verificou-se a ausência de metanol nas aguardentes, sendo os álcoois isoamílicos (2-metil-1-butanol e 3-metil-1-butanol) e o isobutanol os compostos mais representativos. Os compostos voláteis minoritários identificados compreenderam 13 ésteres, 9 ácidos, 11 álcoois, 5 fenóis, 4 terpenos, 3 aldeídos, 2 cetonas. Na análise sensorial, os resultados sugerem a possibilidade de diferenciação organolética das aguardentes de cana de Cabo Verde dos rums de outras proveniências.
Abstract: Sugarcane rum is a traditional beverage of extreme cultural, social, and economic importance to Cape Verde. Consumption of the beverage has been growing across all social classes, and there are ambitions to conquer the international market. However, this has created difficulties for producers, who often face barriers to entry into foreign markets, mainly due to variability in product quality and the lack of standardization. The objective of this study is to characterize the physical-chemical (with a special focus on its volatile composition) and sensory properties of Cape Verdean rum and some rums produced in different countries. The results of the physical-chemical characterization showed variation in alcohol content between samples (34.49 to 49.97% v/v) but within the limits established by current legislation. The samples had pH values between 3,59 and 4,28 except for a rum sample from Portugal, which had a pH of 8.5 and consequently had a lower total acidity value of 0.02 g/L. Among the major volatile compounds, methanol was absent from the spirits, with isoamyl alcohols (2-methyl-1-butanol and 3-methyl-1-butanol) and isobutanol being the most representative compounds. The minor volatile compounds identified included 13 esters, 9 acids, 11 alcohols, 5 phenols, 4 terpenes, 3 aldehydes, and 2 ketones. In the sensory analysis, the results suggest the possibility of organoleptic differentiation between Cape Verde cane spirits and rums from other sources.
Abstract: Sugarcane rum is a traditional beverage of extreme cultural, social, and economic importance to Cape Verde. Consumption of the beverage has been growing across all social classes, and there are ambitions to conquer the international market. However, this has created difficulties for producers, who often face barriers to entry into foreign markets, mainly due to variability in product quality and the lack of standardization. The objective of this study is to characterize the physical-chemical (with a special focus on its volatile composition) and sensory properties of Cape Verdean rum and some rums produced in different countries. The results of the physical-chemical characterization showed variation in alcohol content between samples (34.49 to 49.97% v/v) but within the limits established by current legislation. The samples had pH values between 3,59 and 4,28 except for a rum sample from Portugal, which had a pH of 8.5 and consequently had a lower total acidity value of 0.02 g/L. Among the major volatile compounds, methanol was absent from the spirits, with isoamyl alcohols (2-methyl-1-butanol and 3-methyl-1-butanol) and isobutanol being the most representative compounds. The minor volatile compounds identified included 13 esters, 9 acids, 11 alcohols, 5 phenols, 4 terpenes, 3 aldehydes, and 2 ketones. In the sensory analysis, the results suggest the possibility of organoleptic differentiation between Cape Verde cane spirits and rums from other sources.
Descrição
Relatório de Estágio apresentado à Escola Superior Agrária do Instituto Politécnico de Castelo Branco para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Inovação e Qualidade na Produção Alimentar.
Palavras-chave
Aguardente de cana-de-açúcar análise físico-química compostos voláteis espectroscopia análise sensorial Sugarcane spirit Physical-chemical analysis Volatile compounds Spectroscopy Sensory analysis