Author(s)

Manuel Carlos Minez Tábua¹, Maria das Graças Cardoso^1*, Wilder Douglas Santiago¹, Gustavo da Silva Gonçalves¹, Richard Bispo Barbosa¹, Allan da Silva Lunguinho¹, Renan Elan da Silva Oliveira², Gabriel Biscotto d’Avila², Maísa Lamounier Magalhães², David Lee Nelson³

¹Department of Chemistry, Federal University of Lavras, Lavras, MG, Brazil.
²Department of Food Science, Federal University of Lavras, Lavras, MG, Brazil.
³Pro-Reitoria de Pesquisa e Pós-Graduacao, Federal University of Vales de Jequitinhonha and Mucuri, Diamantina, MG, Brazil.

Knowledge of the chemical composition of Mozambican spirits is extremely important because the studies of potentially toxic compounds have been a determinant factor in quality control. The objectives of this work were to analyze and physicochemically characterize distilled sugarcane spirits and other raw materials from Mozambique on the basis of the standards established by the Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA). The samples came from five provinces of southern and central Mozambique, provided by the owners of the stills in the localities of Manhica, Xinavane, Chókwe, Massinga, Mafambisse, Beira and Chimoio. The four samples from Brazil were randomly collected from different regions of Minas Gerais. The parameters analyzed were ethanol, methanol, higher alcohols, aldehydes, volatile acidity, furfural, esters and copper concentrations. The Mozambican spirits produced from different raw materials, compared to Brazilian spirits, contained very variable concentrations of the components analyzed. Mozambican spirits are of much lower quality than Brazilian beverages and are not suitable for consumption.

Mozambican Liquor, Quality, Distilled Alcoholic Beverages

Minez Tábua, M. , das Graças Cardoso, M. , Santiago, W. , da Silva Gonçalves, G. , Barbosa, R. , da Silva Lunguinho, A. , da Silva Oliveira, R. , d’Avila, G. , Magalhães, M. and Nelson, D. (2018) Physicochemical and Chromatographic Profiles of Distilled Sugarcane Spirits Produced in Mozambique. American Journal of Plant Sciences, 9, 617-627. doi: 10.4236/ajps.2018.94048.