Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352068
Type: Artigo
Title: Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis)
Title Alternative: Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages
Author: Machado, Carla Carolina Batista
Bastos, Deborah Helena Markowicz
Janzantti, Natália Soares
Facanali, Roselaine
Marques, Marcia Ortiz M.
Franco, Maria Regina Bueno
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.
Subject: Compostos voláteis
Erva-mate
Country: Brasil
Editor: Sociedade Brasileira de Química
Rights: Aberto
Identifier DOI: 10.1590/s0100-40422007000300002
Address: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300002
Date Issue: 2007
Appears in Collections:FEA - Artigos e Outros Documentos

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