This study describes a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate. The process consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by the fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation. Seventeen volatile compounds were identified in the distillate (including alcohols, esters, aldehydes, and acids), all of them in concentrations able to promote pleasant characteristics to the product. Based on the chemical composition, SCG spirit was considered as having organoleptic quality acceptable for human consumption. Twelve descriptors defined the sensory characteristics of this product, including clarity and brilliance (visual analysis), coffee, roasted, alcohol, elegance and frankly (olfactory analysis), bitter, astringent and pungent (gustatory analysis), and finesse (olfactory and gustatory analyses). Coffee was the most representative aroma by olfactory analysis. Based on the sensory analysis, SCG spirit was considered as having features of a pleasant beverage, with smell and taste of coffee.

/pdf/production-chemical-characterization-and-sensory-profile-of-39n6wq6rok.pdf

Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients.

The jabuticaba tree (Brazilian grape tree) is a tree native to Brazil that belongs to the Myrtaceae family. The jabuticaba fruit is used in some regions of Brazil to produce juices, jams, wine, and ice cream. In this work, the fermentation conditions (temperature and °Brix) for producing jabuticaba distillate were optimized using the response surface methodology (RSM). The optimal conditions for fermentation were found to be 20 °C and 22 °Brix. In repeated experiments to validate the model, experimental data exhibited good agreement with the predicted data. The distillate jabuticaba beverage showed a peculiar chemical composition with 20 volatile compounds that were identified and quantified. Isoamyl alcohols (2-methyl-1-butanol + 3-methyl-1-butanol) were the most abundant volatile compounds identified in jabuticaba spirit. Sensory analysis by tasters showed overall approval of jabuticaba distillate. In principal component analysis, when the beverage was evaluated by panelists under 24 y old tended to give favorable ratings of aroma and taste, as well as high overall scores. The group of panelists between the ages of 25 and 53 y old generally gave high marks for appearance in the principal component analysis.

Practical Application:  This study describes the study of fermentation conditions of jabuticaba pulp for production of jabuticaba spirit. Based on the results of this work, the proposed method can be an alternative for the use of the jabuticaba fruit, and may provide a new industrial outlet for this fruit.

Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.

Cereal bars are foods that stand out for practicality in consumption and nutritional quality and new formulations have been developed and introduced to the market by large corporations. In the present work, flours obtained from jabuticaba peel and okara were employed as ingredients in the development of three cereal bars formulations. The products obtained were characterized for physico-chemical parameters, microbiological quality and sensory acceptance. The bars showed high protein content (8.9 to 9.2 g 100 -1 g) and fiber (7.25 to 9.05 g 100 -1 g), microbiological parameters according to Brazilian legislation and high sensory acceptance. The average scores assigned by the judges in acceptance testing by hedonic scale were higher than 7 in all attributes (color, taste, texture, flavor and overall impression). The obtained results showed that cereal bar production can be a viable alternative for the technological use of jabuticaba peel and okara . The use of these ingredients can contribute to obtaining products with high nutritional quality and to the valuation of biomasses that are often regarded as agro-industrial waste.

/pdf/development-and-characterization-of-cereal-bars-made-with-45j4n0ck95.pdf

Development and characterization of cereal bars made with flour of jabuticaba peel and okara

Spirits are alcoholic beverages commonly consumed in European countries. Their raw materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The main aim of this work is to present and discuss the source, quality control, and legal limits of methanol in spirits produced using fruit and honey spirits. The impact of the raw material, alcoholic fermentation, and the distillation process and aging process on the characteristics and quality of the final distilled beverage are discussed. In addition, a critical view of the legal aspects related to the volatile composition of these distillates, the origin and presence of methanol, and the techniques used for quantification are also described. The methanol levels found in the different types of spirits are those expected based on the specific raw materials of each and, almost in all studies, respect the legal limits.

https://www.mdpi.com/2227-9717/8/12/1609/pdf

Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits

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.

/pdf/aguardente-de-jabuticaba-obtida-da-casca-e-borra-da-1v2h5o441m.pdf

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

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 cm 3 .g –1 ), volatile acidity (30 mg.100 –1mL ) no discrepancy, was found. Thus, the jabuticaba rum is an alternative for producers since it prevents post-harvesting losses. Keywords: Myrciaria jabuticaba Berg; fruit aguardientes; fermented beverages. Resumo Este trabalho teve como objetivo produzir aguardente de jabuticaba a partir do subproduto da fabricacao do fermentado de jabuticaba (casca e borra) e verificar a sua qualidade mediante analises fisico-quimicas e posterior comparacao aos padroes de aguardente de frutas existentes na legislacao brasileira. O teor de esteres (357 mg.100 mL

Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba Jabuticaba fruit aguardiente made from skin and sediments resulting from the production of fermented jabuticaba

Marcos Antônio Cândido

Papers

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

Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba Jabuticaba fruit aguardiente made from skin and sediments resulting from the production of fermented jabuticaba