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

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.

Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma

Carotenoids are widely distributed in nature, providing yellow, orange or red color in a great number of vegetables, microorganisms and in some animals. Carotenoids act as biological antioxidants and seem to play an important role in human health by protecting cells and tissues from the damaging effects of free radicals and singlet oxygen. Several authors describe the oxidative cleavage of carotenoids in flavor compounds as occuring through chemical or photochemical degradations or through biotechnological processes. Biotransformation of carotenoids seems to be a reasonable alternative to produce flavor compounds since these compounds are considered 'natural' ingredients. In this work we describe the properties of some carotenoids, as well as biotechnological approaches to obtain its oxyfunctionalized derivatives.

Uso de perfis cromatográficos de voláteis de cafés arábicas torrados para a diferenciação das amostras segundo o sabor, o aroma e a qualidade global da bebida

In this work, the volatile chromatographic profiles of roasted Arabica coffees, previously analyzed for their sensorial attributes, were explored by principal component analysis. The volatile extraction technique used was the solid phase microextraction. The correlation optimized warping algorithm was used to align the gas chromatographic profiles. Fifty four compounds were found to be related to the sensorial attributes investigated. The volatiles pyrrole, 1-methyl-pyrrole, cyclopentanone, dihydro-2-methyl-3-furanone, furfural, 2-ethyl-5-methyl-pyrazine, 2-etenyl-n-methyl-pyrazine, 5-methyl-2-propionyl-furan compounds were important for the differentiation of coffee beverage according to the flavour, cleanliness and overall quality. Two figures of merit, sensitivity and specificity (or selectivity), were used to interpret the sensory attributes studied.

O aroma ambiental e sua relação com as avaliações e intenções do consumidor no varejo

A atmosfera de uma loja é capaz de provocar emoções e comportamentos que estimulam a compra. Entre as suas dimensões, está o aroma ambiental, adicionado artificialmente ao ambiente. Este artigo investiga a relação entre a presença de aroma ambiental no varejo e as avaliações de loja, ambiente de loja e produtos, além das intenções comportamentais relativas ao retorno e ao tempo gasto na loja. A pesquisa teve uma etapa exploratória, exame de publicações em fisiologia, psicologia e comportamento do consumidor, para construção do referencial teórico e formulação das hipóteses, e outra causal, quase experimento, para identificar as relações de causa e efeito na presença de aroma. O estudo foi conduzido em uma butique de frutos do mar, e os instrumentos de coleta de dados, escalas de diferencial semântico, basearam-se em pesquisas similares. As análises incluíram técnicas de estatística descritiva e teste de hipóteses. Os resultados revelaram que a presença de aroma ambiental não aumentou as avaliações nem a intenção de retorno, mas reteve o consumidor por mais tempo na loja.

Desenvolvimento de membranas catalíticas para a produção de aroma de jacinto a partir de glicerol

Dissertação para obtenção do Grau de Mestre em Engenharia Química e Bioquímica

Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura

O creme de pasteleiro é uma das preparações clássicas mais utilizadas em pastelaria e a principal base para recheios de diversos produtos. Apesar de ser profusamente utilizado, este creme tem um conjunto de limitações que a serem ultrapassadas permitiriam obter produtos com melhores propriedades organolépticas e um maior tempo de vida útil em prateleira. Tem ainda o inconveniente de não poder ser submetido a processos de congelamento e descongelamento devido à ocorrência de sinérese. O objectivo do presente trabalho foi desenvolver um creme com características funcionais idênticas às do creme pasteleiro clássico, mas sem as limitações referidas, nomeadamente um creme com uma melhor textura e libertação de aromas, que não forme um filme à superfície ao arrefecer e que possa ser submetido a processos de congelamento/descongelamento. Através de análises de textura e reologia, avaliou-se o efeito da substituição do amido por goma xantana e goma xantana de rápida dispersão (RD). Tendo-se verificado que a goma xantana RD permitia obter resultados mais compatíveis com a funcionalidade pretendida. Para avaliação do efeito do texturizante usado na libertação de aromas, prepararam-se cremes de pasteleiro aromatizados com maracujá. Usando como técnica a microextração em fase sólida do headspace (HS-SPME) e a cromatografia gasosa-espectrometria de massa (GC-MS) levou-se a cabo uma comparação do perfil de libertação de compostos voláteis dos cremes com amido de milho e goma xantana RD. Finalmente, para avaliar a aceitação por parte do consumidor, foram realizados testes de análise sensorial. Os resultados obtidos permitem concluir que o produto desenvolvido tem características reológicas adequadas para poder ser usado em substituição do creme de pasteleiro clássico, apresentando ainda vantagens, nomeadamente: uma boa performance quando submetido a processos de congelamento/descongelamento, um maior tempo de prateleira, melhores características organolépticas, nomeadamente uma textura mais agradável e uma melhor libertação de aromas. Estes resultados levam-nos a sugerir que este novo produto pode ter um impacto significativo na confeção de pastelaria do ponto de vista da qualidade e gestão de trabalho.

Cava (Spanish sparkling wine) aroma: composition and determination methods

Cava (Spanish sparkling wine) is one of the mostimportant quality sparkling wines in Europe. It is produced by thetraditional method in which a base wine is re-fermented and agedin the same bottle that reaches the consumer. The special ageing incontact with lees gives the cava a particular bouquet with toasty,sweet or lactic notes. These nuances could be related with thechemical composition of aroma. The methods required to analyzethe flavor of cava are revised. Three approaches are necessary toobtain a wider profile: chemical, olfactometric and sensory.

Principais substâncias responsáveis pelo aroma de mangas comerciais brasileiras identificadas por cromatografia gasosa de alta resolução/olfatometria/espectrometria de massas

Six Brazilian commercial mangoes were analysed by HRGC-O-AEDA-MS, viz., Carlota, Haden, Espada, Coração de boi, Rubi and Tommy Atkins. All them showed ethyl butanoate as the main aroma character impact compound by AEDA evaluation. The ethyl esters of 2 and 3-methylbutanoic acids are also important, the main contribution in Carlota variety being 2(S) enantiomer. In Rubi variety, both 2(R) enantiomer and 3-methyl isomer contributes to the caprylic fruity note observed. In four varieties, viz., Haden, Espada, Rubi and Tommy Atkins, d-3-carene showed to be the second impact aroma compound presented. In Tommy Atkins variety, a-pinene also has a significant contribution, mainly due to its (1R,5R)(+)-enantiomer.

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

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.

Carotenóides: propriedades, aplicações e biotransformação para formação de compostos de aroma

Carotenoids are widely distributed in nature, providing yellow, orange or red color in a great number of vegetables, microorganisms and in some animals. Carotenoids act as biological antioxidants and seem to play an important role in human health by protecting cells and tissues from the damaging effects of free radicals and singlet oxygen. Several authors describe the oxidative cleavage of carotenoids in flavor compounds as occuring through chemical or photochemical degradations or through biotechnological processes. Biotransformation of carotenoids seems to be a reasonable alternative to produce flavor compounds since these compounds are considered 'natural' ingredients. In this work we describe the properties of some carotenoids, as well as biotechnological approaches to obtain its oxyfunctionalized derivatives.

Uso de perfis cromatográficos de voláteis de cafés arábicas torrados para a diferenciação das amostras segundo o sabor, o aroma e a qualidade global da bebida

In this work, the volatile chromatographic profiles of roasted Arabica coffees, previously analyzed for their sensorial attributes, were explored by principal component analysis. The volatile extraction technique used was the solid phase microextraction. The correlation optimized warping algorithm was used to align the gas chromatographic profiles. Fifty four compounds were found to be related to the sensorial attributes investigated. The volatiles pyrrole, 1-methyl-pyrrole, cyclopentanone, dihydro-2-methyl-3-furanone, furfural, 2-ethyl-5-methyl-pyrazine, 2-etenyl-n-methyl-pyrazine, 5-methyl-2-propionyl-furan compounds were important for the differentiation of coffee beverage according to the flavour, cleanliness and overall quality. Two figures of merit, sensitivity and specificity (or selectivity), were used to interpret the sensory attributes studied.

Consumer Attitudes on Aroma Printing

Olfactory packaging is an emerging technology which uses the aromatic capsules to release various scents. Normally, manufacturers add these aromatic capsules in the printing ink, the label or packaging material itself. When the aromatic capsules meet suitable release triggers, the scents will be released. The common release triggers are external forces, temperature changes, humidity changes and so on. The aim for this Masters of Science Thesis is to understand the aroma printing technology from literature and make market research for this kind of technology. The main target is to collect the current technology principle of aroma packaging and figure out how they are implemented on products with those. In addition, an investigation is made about consumers' attitudes from Chinese and Finnish market through the questionnaire, and the market potential is analyzed as well. The key points researched in this work are: the general attitudes on aroma printing technology, market potential and economic possibilities. This thesis specifies the main technologies used in aroma printing, the solutions of products with aroma packaging and the original results of the questionnaires. It also includes analysis of the acceptance of Chinese and Finnish consumers, what are their opinions of the aroma printing technology and the products packed by aroma printing technology. In addition, various factors which impact the market is discussed in the thesis. At last, some comparisons are made from the point of views of similarities and differences between Chinese and Finnish market.

Production of natural aroma by yeast in wastewater of cassava starch industry

ABSTRACT2-Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in food industry to modify certain aroma compositions in formulations with fruit, jam, pudding, and chewing gums, and also in cosmetic and fragrance industry. This compound occurs naturally in low concentrations in some essential oils from flowers and plants. An alternative to plants extraction are biotechnological processes. This study evaluated 2-phenylethanol’s production in cultivation of Saccharomyces cerevisiae in cassava wastewater originated from starch industry. The substrate was supplemented with glucose and L-phenylalanine in order to obtain higher 2-phenylethanol concentrations and better efficiency in glucose/2-phenylethanol conversion. It was performed using Rotatable Center Composite Design and response surface analysis. Cultures were performed under aerobic conditions in a batch system in Erlenmeyer flasks containing 50 mL of medium in shaker at 150 rpm and 24 ± 1 ºC. The highest PE values ​​were obtained with supplementation of 20.0 g.L-1 of glucose and 5.5 g.L-1 of L-phenylalanine, which has been experimentally validated, obtaining a PE production of 1.33 g.L-1 and PE/glucose yield factor of 0.070 g.g-1, equivalent to 74.3 and 89.7% ​​of desirability values according to the validated model.

Lipases microbianas na produção de ésteres formadores de aroma

Foram testadas cinco lipases microbianas produzidas no Laboratório de Bioquímica de Alimentos-FEA-UNICAMP, quanto à capacidade de catalisar a síntese de ésteres formadores de aroma por esterificação em meio isento de solvente orgânico. A natureza da enzima assim como o tamanho da cadeia dos ácidos afetaram as taxas de conversão obtidas.Os melhores resultados obtidos foram 88 % de conversão na síntese de laurato de isoamila e 72% para propionato de isoamila pela lipase de Rhizopus sp após 24 horas de incubação, seguido de 82% de conversão na síntese de acetato de isopropila por Alcaligenes sp após 24 horas de incubação.