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首页> 美国卫生研究院文献>Molecules >Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile
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Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile

机译：使用木薯粉作为原料生产蒸馏精神：化学表征和感官轮廓

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摘要

Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus.
机译：木薯在全球若干国家的粮食生产和经济中发挥着关键作用。由于其淀粉含量，酒精发酵是向木薯添加价值的有前途的转化过程。然而，大多数现有的木薯饮料来自传统来源，由于使用手工生产过程，产量和质量通常是知名或控制的。这项工作旨在适用于生产木薯精神的易于可实现的生物技术工具，以增加该原料的价值。木薯粉用酶鸡尾酒液化和糖化，用〜184g可发酵的糖产生可发酵的肉汤。然后将其发酵成含有〜10％乙醇的酒精产物，并蒸馏出精神生产。制作了含有40％乙醇的木薯烈酒，有或没有橡木木材的应用。对于进一步的算子，通过气相色谱 - 火焰电离检测（GC-FID）和GC-MS为特征，表征木薯刺激的挥发性级分。这些表现出酵母发酵代谢物的优势，互补的木质提取物，其中涂覆橡木屑。这两种产生的灵魂都表现出理想的感官特征，通过经验丰富的品味接受良好的接受，证明了所提出的过程增加价值的可行性增加了木薯盈余。

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