José Masson

Bio: José Masson is an academic researcher from Universidade Tecnológica Federal do Paraná, Medianeira. The author has an hindex of 1, co-authored 1 publications receiving 30 citations.

Determinação das composições físico-químicas de cachaças do sul de minas gerais e de suas misturas

Abstract: Este trabalho teve por objetivo a determinacao da composicao fisico-quimica de cachacas artesanais produzidas no sul do Estado de Minas Gerais e suas misturas. Foram analisados os teores de etanol, acidez volatil, aldeidos, cobre, esteres, alcoois superiores totais e metanol, alem dos alcoois propanol-1, isobutanol e 3-metil-butanol-1. Os resultados apresentam o perfil peculiar desta bebida, que apresentou teores satisfatorios de alcoois superiores, esteres e aldeidos. O teor de cobre apresenta-se como preocupante ja que algumas amostras excederam o limite de 5 mg.L-1. A producao de misturas foi estudada e esta apresenta-se como uma alternativa viavel ao produtor e cooperativas.

Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba

Abstract: This study aimed at producing jabuticaba rum by using the byproduct of the production of the wine of jabuticaba (skin and pulp) and assessing its quality through physicochemical analysis and comparing it to the patterns established by the Brazilian legislation regarding the production of fruit rum. The total ester index (357 mg.100 mL-1) was above the one established by the Brazilian law (250 mg.100 mL-1), and it was also high if compared to other fruit rums. As to other variables, such as alcoholic degree values (39 °GL), density (0,95 cm3.g-1), volatile acidity (30 mg.100 mL-1) no discrepancy, was found. Thus, the jabuticaba rum is an alternative for producers since it prevents post-harvesting losses.

Smartphone Application for Methanol Determination in Sugar Cane Spirits Employing Digital Image-Based Method

Abstract: A simple, accurate, and low-cost analytical procedure for methanol determination in sugarcane spirits (cachaca) employing analysis of digital images is presented. A portable system with cheap materials and lighting system to obtain images from a smartphone was built and an RGB system was used for analytical purposes. The reaction for determination of methanol in beverages consists in methanol oxidation to methanal, and consequent formation of a violet chromophore in the presence of chromotropic acid on heating in an oven at 80 °C for 15 min. From the system optimization, analytical curves that showed good linearity for the green channel (from RGB) was built, with regression coefficient (R 2) of 0.998. Relevant matrix effect in the samples was not verified, since the recovery percentage ranged from 83 to 110%. The results of methanol concentration in six cachaca samples obtained by the developed method were compared with using the spectrophotometric method with a confidence level of 95% (n = 3). The developed method has some economic and environmental benefits, since it has low reagent consumption with 800 μL per measured spot, as well as, it presents cheap and handle-easy devices, which encourages the quality control of this toxic and undesirable contaminant for smallholders and industries on production of sugar cane spirits.

Evaluation of Methods Used for the Analysis of Volatile Organic Compounds of Sugarcane ( Cachaça ) and Fruit Spirits

Abstract: Sugarcane spirits are defined as beverages with an alcohol content ranging from 38 to 54 % v/v at 20 °C, obtained from the simple alcoholic distillation of sugarcane or fermented sugarcane must. Fruit spirits may be obtained directly from fruit or from fruit must that may or may not contain seeds by distillation, and present specific organo- leptic characteristics and an alcohol content of 36 to 54 % v/ v at 20 °C. The physicochemical and sensory qualities of these beverages are dependent on the nature and quality of the raw materials, fermentation, distillation and aging, and are organoleptically characterised by the presence of volatile organic compounds (VOC) (organic acids, aldehydes, esters, higher alcohols, terpenes, lactones and others). This paper presents studies performed to evaluate VOC in spirits. Among the volumetric and instrumental methods described to evaluate VOC in spirits, chromatographic methods are the most cited. Chromatographic techniques employed include high performance liquid chromatography, gas chromatogra- phy with flame ionisation detection, gas chromatography with mass spectrometric detection and two-dimensional gas chromatography with time-of-flight mass spectrometry.