Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)
Contribuinte(s) |
Universidade Estadual de Campinas |
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Data(s) |
01/06/2007
03/12/2015
03/12/2015
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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 |
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 |