Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)


Autoria(s): Machado, Carla Carolina Batista; Bastos, Deborah Helena Markowicz; Janzantti, Natália Soares; Facanali, Roselaine; Marques, Marcia Ortiz M.; Franco, Maria Regina Bueno
Contribuinte(s)

Universidade Estadual de Campinas

Data(s)

01/06/2007

03/12/2015

03/12/2015

Resumo

Volatile compounds from green and roasted yerba mate were analyzed by gas chromatography/mass spectrometry and the flavor profile from yerba mate beverages was determined by descriptive quantitative analyses. The main compounds tentatively identified in green mate were linalool, alpha-terpineol and trans-linalool oxide and in roasted mate were (E,Z)-2,4-heptadienal isomers and 5-methylfurfural. Green mate infusion was qualified as having bitter taste and aroma as well as green grass aroma while roasted mate was defined as having a smooth, slightly burnt aroma. The relationship between the tentatively identified compounds and flavor must be determined by olfatometric analysis.

513

518

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Identificador

Química Nova. Sociedade Brasileira de Química, v. 30, n. 3, p. 513-518, 2007.

0100-4042

S0100-40422007000300002

10.1590/S0100-40422007000300002

http://dx.doi.org/10.1590/S0100-40422007000300002

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300002

http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/23752

http://repositorio.unicamp.br/jspui/handle/REPOSIP/202443

Idioma(s)

pt

Publicador

Sociedade Brasileira de Química

Relação

Química Nova

Direitos

aberto

Fonte

SciELO

Palavras-Chave #yerba mate #volatile compounds #flavor
Tipo

Artigo de periódico