Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/104441
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)]
Author: Machado C.C.B.
Bastos D.H.M.
Janzantti N.S.
Facanali R.
Marques M.O.M.
Franco M.R.B.
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.
Editor: 
Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-34249909005&partnerID=40&md5=03e35056e98ab2b142454a1ff56c2310
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-34249909005.pdf213.54 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.