Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352071
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampFranco, Maria Regina Bueno-
dc.contributor.authorunicampSilva, Maria Aparecida Azevedo Pereira da-
dc.typeArtigopt_BR
dc.titleThe influence of fermentation temperature and sulfur dioxide on the volatile composition and flavour profile of cashew winept_BR
dc.contributor.authorGarruti, D.S.-
dc.contributor.authorde Abreu, F.A.P.-
dc.contributor.authorFranco, M.R.B.-
dc.contributor.authorda Silva, M.A.A.P.-
dc.subjectCompostos voláteispt_BR
dc.subjectCajupt_BR
dc.subject.otherlanguageVolatile compoundspt_BR
dc.subject.otherlanguageCashewpt_BR
dc.description.abstractFresh cashew juice was inoculated with Saccharomyces bayannus and fermented at 18 and 30°C. Sulfur dioxide was added at 0, 50, 100 and 200 mg/kg. The headspace volatiles were identified by gas chromatography-mass spectrometry and sniffed using the Osme technique. The flavour profiles were generated by Quantitative Descriptive Analysis. Impact volatiles included ethyl esters associated with fruit flavour. A refrigerated fermentation provided better wines, increasing the levels of compounds with cashew, fruity and sweet notes and decreasing undesirable compounds perceived as 'fermented', 'plastic' and or 'smelly'. A low level of sulfitation was required to obtain a fruity cashew wine whereas too much sulfite favoured the production of isobutanol and hexanoic acid, which could impair the sensory quality of the product.pt_BR
dc.relation.ispartofDevelopments in food sciencept_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaises Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2006-
dc.language.isoengpt_BR
dc.description.volume43pt_BR
dc.description.issuenumberCpt_BR
dc.description.firstpage109pt_BR
dc.description.lastpage112pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0167-4501pt_BR
dc.identifier.eissn2211-9345pt_BR
dc.identifier.doi10.1016/S0167-4501(06)80026-9pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0167450106800269pt_BR
dc.date.available2020-11-09T19:36:48Z-
dc.date.accessioned2020-11-09T19:36:48Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-11-09T19:36:48Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-09T19:36:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2006en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352071-
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-77957032482pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.type.formArtigopt_BR
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