Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages
<abstract language="eng">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...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Química
2007-06-01
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| Series: | Química Nova |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300002 |
| _version_ | 1828961231821602816 |
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| author | Carla Carolina Batista Machado Deborah Helena Markowicz Bastos Natália Soares Janzantti Roselaine Facanali Marcia Ortiz M. Marques Maria Regina Bueno Franco |
| author_facet | Carla Carolina Batista Machado Deborah Helena Markowicz Bastos Natália Soares Janzantti Roselaine Facanali Marcia Ortiz M. Marques Maria Regina Bueno Franco |
| author_sort | Carla Carolina Batista Machado |
| collection | DOAJ |
| description | <abstract language="eng">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, alpha-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. |
| first_indexed | 2024-12-14T09:42:41Z |
| format | Article |
| id | doaj.art-3c8f40bd8dc04ac081510c197c659996 |
| institution | Directory Open Access Journal |
| issn | 0100-4042 1678-7064 |
| language | English |
| last_indexed | 2024-12-14T09:42:41Z |
| publishDate | 2007-06-01 |
| publisher | Sociedade Brasileira de Química |
| record_format | Article |
| series | Química Nova |
| spelling | doaj.art-3c8f40bd8dc04ac081510c197c6599962022-12-21T23:07:44ZengSociedade Brasileira de QuímicaQuímica Nova0100-40421678-70642007-06-0130351351810.1590/S0100-40422007000300002Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beveragesCarla Carolina Batista MachadoDeborah Helena Markowicz BastosNatália Soares JanzanttiRoselaine FacanaliMarcia Ortiz M. MarquesMaria Regina Bueno Franco<abstract language="eng">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, alpha-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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300002yerba matevolatile compoundsflavor |
| spellingShingle | Carla Carolina Batista Machado Deborah Helena Markowicz Bastos Natália Soares Janzantti Roselaine Facanali Marcia Ortiz M. Marques Maria Regina Bueno Franco Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages Química Nova yerba mate volatile compounds flavor |
| title | Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages |
| title_full | Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages |
| title_fullStr | Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages |
| title_full_unstemmed | Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages |
| title_short | Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis) Volatile compounds profile and flavor analysis of yerba mate (Ilex paraguariensis) beverages |
| title_sort | determinacao do perfil de compostos volateis e avaliacao do sabor e aroma de bebidas produzidas a partir da erva mate ilex paraguariensis volatile compounds profile and flavor analysis of yerba mate ilex paraguariensis beverages |
| topic | yerba mate volatile compounds flavor |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300002 |
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