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|Type:||Artigo de periódico|
|Title:||Volatile Compounds Profile And Flavor Analysis Of Yerba Mate (ilex Paraguariensis) Beverages [determinação Do Perfil De Compostos Voláteis E Avaliação Do Sabor E Aroma De Bebidas Produzidas A Partir Da Erva-mate (ilex Paraguariensis)]|
|Abstract:||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, ?-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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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