摘要：This paper proposes the rediscovery and characterization by modern means of a soft drink, named braga, made from a mixture of cereals, obtained through double fermentation: the process is initiated by a short alcoholic fermentation, followed by a lactic fermentation during which forms the majority of flavour compounds. Braga is a traditional Turkish fermented beverages most apreciate in our country in the past. In the first part of the paper shall be submitted an improved recipe and are specified nutritional benefits of this drink, and in the second part of the paper shall be submitted the appropriate investigations relating to the identification and dosage of specific flavors drink, as well as analyzes that aim to identify and assay trace elements and heavy metals in braga.The aroma compounds were determinated via chromatographic analysis, using a gas chromatograph mass spectrometer equipp ed with a Shimadzu GC-MS. In this beverage have been identified a number of 64 compounds, responsible for the flavor being most part of esters. This aroma compounds derived from cereals – raw material, but the majority of flavour compound resulting from alcoholic and acetic fermentation. This beverage was analysed in term of minerals and heavy metal content using an inductively coupled plasma mass spectrometer equipped with AGILENT 7500 ICP-MS.
关键词：fermentative beverage; aromatic profile; trace elements; heavy metals
