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André Eduardo de Souza Belluco

Bio: André Eduardo de Souza Belluco is an academic researcher from University of São Paulo. The author has contributed to research in topics: Distillation & Fraction (chemistry). The author has an hindex of 6, co-authored 7 publications receiving 162 citations.

Papers
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Journal ArticleDOI
TL;DR: The chemical composition of aguardente - Brazilian sugar cane alcoholic drink - under aging during in 20 L oak casks was evaluated for 390 days as mentioned in this paper, which showed higher concentrations of volatile acidity, esters, aldehydes, furfural, higher alcohols, congeners, dry extract, and tannin.
Abstract: The chemical composition of aguardente - Brazilian sugar cane alcoholic drink - under aging during in 20 L oak casks was evaluated for 390 days. Aging sugar cane aguardente in wood casks improves the sensorial quality of the distillate. The concentrations of ethanol, volatile acidity, esters, aldehydes, furfural, higher alcohols (n-propylic, isobutylic and isoamylics), methanol, copper, dry extract, tannins, and color of the aged sugar cane aguardente were analysed at 0, 76, 147, 228, 314, and 390 days of storage. After 390 days of aging the sugar cane aguardente presented higher concentrations of volatile acidity, esters, aldehydes, furfural, higher alcohols, congeners, dry extract, and tannin. Its color became golden. The concentrations of ethanol and methanol did not change and the copper content decreased slightly. The aging of the sugar cane aguardente in oak casks for 390 days changed the chemical composition of the distillate. However, the aged sugar cane aguardente met the quality standards established by Brazilian laws.

54 citations

Journal ArticleDOI
TL;DR: In this paper, the chemical quality of commercial sugarcane spirits was analyzed by physicochemical and chromatographic methods to evaluate them based on the quality standards established by Brazilian laws.
Abstract: A study was made of the chemical quality of commercial sugarcane spirits, based on the quality parameters established by Brazilian laws. The consumption of sugarcane spirits in Brazil has shown a steady upward trend in every income bracket. Today it is also recognized as a fine beverage on the international market. However, producers of sugarcane spirits usually face difficulties in gaining a foothold on the international market, mainly due to the product's low quality and lack of standardization. Commercial sugarcane spirits were analyzed by physicochemical and chromatographic methods to evaluate them based on the quality standards established by Brazilian laws. The concentrations of the chemical compounds in the various commercial brands analyzed here were found to vary greatly. The highest variations were in the content of high alcohols, esters and acidity; hence, the chemical composition of the commercial brands varied widely. Of the 94 brands analyzed, 48% failed to meet at least one of the required standards.

46 citations

Journal ArticleDOI
TL;DR: In this article, the authors evaluated some aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged for 3 years in casks of different types of wood (peanut wood, araruva or striped wood, red cabreuva, oak, cherrywood, Brazilian gold wood, purple tabebuia, cariniana legalis, and pear tree).
Abstract: This study evaluated some aspects of the chemical composition and sensorial acceptance of sugar cane spirit aged for 3 years in casks of different types of wood (peanut wood, araruva or striped wood, red cabreuva, oak, cherrywood, Brazilian gold wood, purple tabebuia, cariniana legalis, and pear tree). The simple alcoholic distillate which originated the sugar cane spirit was produced at the Distillery of ESALQ/USP. After aging, the sugar cane spirits were analyzed in terms of ethanol concentrations o, volatile acidity, furfural, aldehydes, esters, higher alcohols, methanol, copper, total phenolic compounds, color, and sensorial acceptance. Regardless the type of wood the casks were made of, the aged sugar cane spirits became darker and presented higher concentrations of volatile acidity, furfural, esters, higher alcohols, congeners, and total phenolic compounds than the simple alcoholic distillate. On the other hand, the aged sugar cane spirits presented lower concentrations of aldehydes, methanol, and copper than the simple alcoholic distillate. The statistical analysis, considering the global physicochemical composition of the sugar cane spirits aged in the casks made of different types of wood, showed similarities among the sugar cane spirits aged in the casks of peanut wood, araruva or striped wood, and cariniana legalis. It also indicates similarities among the sugar cane spirits aged in the casks of red cabreuva and pear tree and among the sugar cane spirits aged in the casks of oak, cherrywood, Brazilian gold wood, and purple tabebuia. The sugar cane spirits aged in the casks of the different types of wood were in accordance with the composition and quality standards established by the Brazilian laws. The sugar cane spirit aged in oak presented the best sensorial acceptance. Among the Brazilian woods, purple tabebuia, peanut wood, red cabreuva, cherrywood and pear tree were those that produced sugar cane spirits with better sensorial qualities.

27 citations

Journal ArticleDOI
TL;DR: In this paper, the chemical composition of sugar cane spirits, fermented by different commercial Saccharomyces cerevisiae yeast strains and double distilled by a pot still, was evaluated for concentrations of ethanol, volatile acidity, aldehydes, esters, furfural, higher alcohols and methanol.
Abstract: The aim of this study was to evaluate the chemical composition of sugar cane spirits, fermented by different commercial Saccharomyces cerevisiae yeast strains and double distilled by pot still. Sugar cane juices were separately fermented by yeasts CA-11, Y-904, BG-1, PE-2, SA-1 and CAT-1 and distilled by pot still according to the methodology used for whisky production. The alcoholic liquids from first and second distillations were analyzed for concentrations of ethanol, volatile acidity, aldehydes, esters, furfural, higher alcohols and methanol. The sugar cane spirits derived from fermentation by the different yeast strains presented distinct chemical compositions.

18 citations

Journal ArticleDOI
TL;DR: In this paper, a study was conducted to determine the chemical profile of sugarcane spirits produced by different double distillation methodologies in rectifying still, and the results showed that the double distilled spirits improved the sensory quality of the spirits since they obtained higher sensory acceptance in relation to the simple distillation.
Abstract: The objective of this study was to determine the chemical profile of sugarcane spirits produced by different double distillation methodologies in rectifying still. Fermented sugarcane juice was distilled in rectifying still according to three double distillation methodologies: the methodology used for cognac production; the methodology used for whisky production; and the 10-80-10 percentage composition methodology, referring to the volumes of head, heart and tail of the distillate fractions from the second distillation. For comparison purposes, a simple distilled spirit was also produced. The distillates were analyzed for concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. The spirits were also evaluated on the sensory attributes of aroma, taste and preference. Compared to simple distillation, double distillation improved the chemical quality of the spirits, since it has reduced the concentrations of acids, aldehydes, esters, methanol, higher alcohols and, consequently, their coefficient of congeners. Regardless of the methodology employed, the double distillation improved the sensory quality of the spirits since they obtained higher sensory acceptance in relation to spirits produced by simple distillation. Among double distilled spirits, the one produced according to whisky methodology obtained the best scores from appraisers on the aroma and flavor parameters and it was also the most preferred.

14 citations


Cited by
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Journal ArticleDOI
TL;DR: A re-evaluation of the 'generally recognized as safe' status of acetaldehyde is also required, which does not appear to be in agreement with its toxicity and carcinogenicity.

157 citations

Journal ArticleDOI
TL;DR: The life-time cancer risks for acetaldehyde from alcoholic beverages greatly exceed the usual limits for cancer risks from the environment, and alcohol consumption has been identified as a direct source of acetaldehyde exposure, which in conjunction with other sources results in a magnitude of risk requiring intervention.
Abstract: Aims In addition to being produced in ethanol metabolism, acetaldehyde occurs naturally in alcoholic beverages. Limited epidemiological evidence points to acetaldehyde as an independent risk factor for cancer during alcohol consumption, in addition to the effects of ethanol. This study aims to estimate human exposure to acetaldehyde from alcoholic beverages and provide a quantitative risk assessment. Methods The human dietary intake of acetaldehyde via alcoholic beverages was estimated based on World Health Organization (WHO) consumption data and literature on the acetaldehyde contents of different beverage groups (beer, wine, spirits and unrecorded alcohol). The risk assessment was conducted using the European Food Safety Authority’s margin of exposure (MOE) approach with benchmark doses obtained from dose–response modelling of animal experiments. Life-time cancer risk was calculated using the T25 dose descriptor. Results The average exposure to acetaldehyde from alcoholic beverages was estimated at 0.112 mg/kg body weight/day. The MOE was calculated to be 498, and the life-time cancer risk at 7.6 in 10 000. Higher risk may exist for people exposed to high acetaldehyde contaminations, as we have found in certain unrecorded alcohol beverages in Guatemala and Russia, for which we have demonstrated possible exposure scenarios, with risks in the range of 1 in 1000. Conclusions The life-time cancer risks for acetaldehyde from alcoholic beverages greatly exceed the usual limits for cancer risks from the environment set between 1 : 10 000 and 1 : 1 000 000. Alcohol consumption has thus been identified as a direct source of acetaldehyde exposure, which in conjunction with other sources (food flavourings, tobacco) results in a magnitude of risk requiring intervention. An initial public health measure could be to reduce the acetaldehyde content in alcoholic beverages as low as technologically possible, and to restrict its use as a food flavour

156 citations

Journal ArticleDOI
TL;DR: The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored in this article, highlighting the importance of integrating multidisciplinary knowledge, communicating with consumers, establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods.

145 citations

Journal ArticleDOI
TL;DR: A feasible approach for new research on the effects of un recorded alcohol could be based on a representative sample from low socioeconomic regions with high prevalence of unrecorded consumption.
Abstract: Issues. This contribution aims to examine systematically the evidence on the impact of the quality of unrecorded alcohol products on health consequences. Approach. Systematic computer assisted review of the literature. Key Findings. There are a number of pathways related to alcohol quality that may lead to acute or chronic health problems. The following constituents and contaminants of alcoholic beverages were identified as likely contributors to these problems: (i) toxic metals (e.g. lead) from contaminated water sources or unsuitable distillation equipment; (ii) volatile constituents, such as acetaldehyde or higher alcohols, which may be produced in significant amounts due to faults in production technology or microbiological spoilage; (iii) ethyl carbamate (urethane), a carcinogenic contaminant with major occurrence in certain fruit and sugarcane spirits; (iv) biologically active flavour compounds (e.g. coumarin in cosmetics used as non-beverage alcohol); (v) toxic compounds used to denature alcohol (e.g. methanol or diethyl phthalate). In addition, the often higher ethanol content may have detrimental health effects. These pathways should not be assumed as present for all subcategories of unrecorded alcohol, but are more relevant to certain types and geographic regions. Implications. A health impact of unrecorded alcohol over and above the effect of ethanol cannot be excluded. More research is urgently needed, especially with respect to liver disease and alcohol poisoning as endpoints. Conclusion. A feasible approach for new research on the effects of unrecorded alcohol could be based on a representative sample from low socioeconomic regions with high prevalence of unrecorded consumption. Language: en

141 citations

Journal ArticleDOI
TL;DR: In this paper, the chemical modification of natural dry babassu coconut ( Orbignya speciosa ) mesocarp (BM), using a quasi solvent-free procedure in which the precursor was added to molten succinic (S), maleic (M) or phthalic (P) anhydrides, to give new products named BMS, BMM and BMP.

78 citations