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|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
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.|
|Editor:||Sociedade Brasileira de Química|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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